Rotisserie Free Range Chicken with Tequila and Grapefruit-Cilantro Mojo, Tostones, and Garlic Whipped Potatoes

Total Time:
2 hr 15 min
Prep:
45 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 (3-pound) free-range chicken
  • Vegetable oil
  • 2 grapefruits
  • 1 red onion, julienned
  • 2 tablespoons chopped cilantro
  • 1 lime, juiced
  • 1 shot tequila
  • Mashed potatoes:
  • 4 baking potatoes, like russets
  • 2 cups heavy cream
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper
  • Tostones:
  • 2 green plantains
  • 1 quart vegetable oil
  • Salt
Directions
  • Preheat oven to 425 degrees F.

  • Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.

  • To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.

  • Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.

  • To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.

  • To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.


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