Whole Roasted Chicken Adobo With Papaya Mojo Recipe

Whole Roasted Chicken Adobo With Papaya Mojo Recipe

Yield: 5 Servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Mustard seed,
1 cup: Fresh cilantro,
2 tbsp: Water,
1 1/2 tsp: Fresh lime juice,
1/2 tsp: Salt,
1/2 tsp: Crushed red pepper,
3 Cloves: garlic, peeled
1: Jalapeno pepper, halved and seeded
1: 4.5-lb roasting chicken,
1/2 tsp: Coarsely ground black pepper,

PAPAYA MOJO
2 cup: Diced peeled papaya,
1/2 cup: Chopped red bell pepper,
1/3 cup: Chopped green onions,
1 1/2 tbsp: Fresh lime juice,
2 tsp: White balsamic vinegar,
1: Garlic clove, minced

Directions:

Preheat oven to 450

. Heat a nonstick skillet over medium-high heat until
hot. Add mustard seeds, and cook 1 minute or until seeds begin to pop.
Place seeds in a food processor, and process until seeds begin to crack.
add the cilantro leaves and the next 6 ingredients (cilantro through
jalapeno); process until finely minced.

Remove and discard giblets and neck from chicken. Rinse chicken under cold
water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from
breast and drumsticks by inserting fingerst, gently pushing between skin
and meat. Spread mustard mixture under loosened skin. Lift wing tips up and
over back, and tuck under chicken. Sprinkle the chicken with ground pepper.

Place chicken, breast side up, on a broiler pan. Insert a meat thermometer
into meaty part of thigh, making sure not to touch bone. Bake at 450

for
30 minutes. Reduce oven temperature to 400

(do not remove chicken from
oven); bake an additional 45 minutes or until thermometer registers 180

.
Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Serve
with Papaya Mojo, and garnish with cilantro sprigs if desired.

Papaya Mojo: Combine all ingredients; cover and chill.

NOTES : Per serving: cals - 303 fat - 11g fiber - 2.4g wwpoints - 6

Recipe by: Cooking Light - January/February 1998

Posted to MC-Recipe Digest by The Taillons on
Mar 29, 1998


Source from luhu.jp