Wednesday, April 7, 2010

My Hubby Cooks!

Like I mentioned before my husband IS a great cook!! Last night he got home before I did and he prepared dinner for the family. It was his version of Cuban Roasted Chicken "on the run" like he calls it. It was delicious!!

Cuban Roasted Chicken
(serves 5-6)

-A whole chicken cut up in parts and a family pack of wings (we love them)
-olive oil
-naranja agria (bitter oranges - it also comes bottled)
-mojo (out of a bottle like Badia or GOYA)
-salt and pepper
-cayenne pepper (optional if you want to spice it up)

Preheat oven to 350° F. Place chicken in roasting pan, rub or brush the chicken lightly with olive oil . Pour generously the mojo and naranja agria over the chicken so that all pieces are soaked in it. Sprinkle with salt and pepper, easy on the salt because the mojo if bottled contains salt as well.

Place roasting pan in center of oven for about 2 hours until chicken is no longer pink inside and crispy golden on the outside. Keep an eye on it and cover it with aluminum foil half way through cooking time so that the chicken does not overcook and the "salsita" does not dry up.

Enjoy this with white rice or mashed potatoes and some veggies, or your favorite side dish.

A note about the salsita: a cuban version of gravy. What I like to do once I have removed the chicken from the roasting pan I add white or red wine (depending what we are drinking at the time) to the drippings. Place the pan on the stove on low to medium heat, for a low boil
(do not let it burn). With a wooden spoon scrape the drippings mixing them well with the wine. Stir until reduced into a slightly thick and velvety sauce which is delicious on the chicken, the rice, or as a gravy for your mashed potatoes.