Recipe courtesy of James Porter
Rotisserie Free Range Chicken with Tequila and Grapefruit-Cilantro Mojo, Tostones, and Garlic Whipped Potatoes
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr 15 min
- Prep: 45 min
- Cook: 1 hr 30 min
Ingredients
One 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.