Whole roasted chicken adobo with papaya mojo

5 Servings

Ingredients

Quantity Ingredient
2 tablespoons Mustard seed
1 cup Fresh cilantro
2 tablespoons Water
1½ teaspoon Fresh lime juice
½ teaspoon Salt
½ teaspoon Crushed red pepper
3 Cloves garlic; peeled
1 Jalapeno pepper; halved and seeded
1 4.5-lb roasting chicken
½ teaspoon Coarsely ground black pepper
2 cups Diced peeled papaya
½ cup Chopped red bell pepper
⅓ cup Chopped green onions
1½ tablespoon Fresh lime juice
2 teaspoons White balsamic vinegar
1 Garlic clove; minced

Directions

PAPAYA MOJO

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 <taillon@...> on Mar 29, 1998

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