I recently shared how I have teamed with a fellow blogger Neyssa, who runs the site Latina Misfit on a Mission to run a series of Hispanic-inspired Thanksgiving and holiday recipes here at The Coupon Project! Make sure to check out the Chorizo Rice and Turkey & Cheese Empanadas recipes in case you missed them.
I love today’s recipe, because it’s a spin on roast chicken – and we often can find whole fryers on sale this time of year! Neyssa writes, “This recipe is my go to for chicken. Whether it’s just a thigh or a whole chicken, this recipe is sure to be flavorful! If I want something different, I love to add barbecue sauce, the last twenty minutes. But this is to Latinos what lemon and rosemary is to Americans. A staple, and must know recipe.”
Here’s what you’ll need:
- 1 whole chicken rinsed
- 3 tablespoons of white vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic (about four cloves)
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried parsley
- 1 teaspoon of adobo*
- 2 packets of sazon (optional)
- 1/3 cup of mojo (optional)*
- 3 large carrots, cut into chunks
- 4 russet potatoes, sliced
* Neyssa finds finds the sazon, mojo, and adobo down the International Foods aisle. While she buys these items her local Walmart, you might have luck finding them at your grocery store, too. You may wish to phone ahead of time. They’re also available on Amazon:
Goya Sazon Culantro y Achiote, 1.41-Ounce
Goya Mojo Criollo Marinade, 24.50-Ounce Bottle (Pack of 2)
Goya Foods Adobo Seasoning with Pepper, 8 Ounce
Make sure the chicken cavity is empty. Rinse chicken, and put small holes throughout the skin. Rub vinegar into chicken and allow to sit for five minutes. Rub oil all over the outside of the chicken. Next, rub garlic all over the chicken, making sure to get garlic into any pockets.
In a small dish, mix together the oregano, salt, pepper, parsley, and adobo. Pour over the chicken, and rub it in.
If you’re opting to add the sazon, you can rub that on at this time.
Add mojo, cover, and refrigerate 2-24 hours.
Preheat the oven to 350°. Transfer the chicken to a deep baking dish. Add vegetables. Bake for 3 hours, or until chicken is cooked thoroughly.
Serve and enjoy!
For more recipes, please see my recipe page!
Deep Web says
April 19, 2017 at 10:17 amI just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks!
Angela Russell says
April 19, 2017 at 1:51 pmThank you so much for the feedback!
Suzette says
July 17, 2017 at 1:40 pmI request the Puerto Rican chicken from my friend when I to visit him in California. I made this recipe for my family last night, used yucca instead of potatoes and paired the meal with rice and beans.. My family loved the meal and even licked their plates! Thanks for the delicious recipe!
Angela Russell says
July 18, 2017 at 7:40 amLovely! Thanks so much for taking the time to leave a review! 🙂
Judy says
July 29, 2017 at 1:31 pmHi should I cover the chicken to cook?
Jacquie says
February 23, 2018 at 1:28 pmI want to know if I should cover the chicken as well.
Catherine says
August 20, 2017 at 5:59 pmIs there something I can substitute for the mojo? Sofrito maybe? They didn’t have mojo in my grocery store.
Paola says
November 15, 2017 at 4:58 pmHello,
Does the chicken need to be covered with foil?
Ceasar says
January 5, 2018 at 11:14 amDid the chicken need to be covered?
Mandi Leigh says
January 28, 2018 at 11:48 amI did not cover mine.
Karen says
January 14, 2018 at 6:35 pmDid everyone who has made this use the entire 3 hours to cook it? It’s been about an hour and a half, and I’m going to turn it off. It’s definitely done.
Mandi Leigh says
January 28, 2018 at 11:47 amThis is an amazing recipe. I changed it a little by adding sofrito in place of just the minced garlic. I come from a Puerto Rican home so I already know how to make the food but I never actually cooked a whole chicken when the seasoning of a pernil. It is so juicy. And my vegetables came out just wonderful.
Angela Russell says
January 31, 2018 at 3:31 pmThanks for taking the time to share your thoughts and alterations! Glad you enjoyed.
Mari says
June 5, 2018 at 4:31 pmCan you put it in crockpot
Cc says
August 4, 2018 at 9:12 amYou did not answer if chicken should be covered and if so how long before taking the foil off.
WickEd says
September 17, 2018 at 3:00 pmHi, just going thru comments…i noticed you didnt answer their questions whether chicken should be cover with foil first. You only answered praises…dont keep them hanging…so cover or not
Kathy says
May 23, 2019 at 6:14 amDon’t cover chicken and first of all heat your oven to 400 and put it in on a 400 oven and it’ll Brown really quickly and once it’s brown take it out and put foil on it and let it finish cooking for like another hour and your chicken will be nice moist and tender and it won’t be burnt and
Laura Wales says
September 17, 2018 at 3:42 pmMy assumption is that since the directions did not specify to cover it, then don’t cover it. Otherwise you’d be more steaming the chicken than roasting it and you wouldn’t get that nice crispy skin as pictured.
Carmenziggy says
January 12, 2019 at 7:59 amJust wondering what does the vinegar do to the chicken?
Jeani Wilkinson says
February 18, 2019 at 8:40 amIt is what gives that unique flavoring to Puerto Rican dishes. use the plain white cheap vinegar…don’t substitute the fancy stuff. This is classic and works wonders on pork roasts and turkey, too.
Chris says
October 5, 2019 at 10:45 amSo, does the vinegar go in the chicken or on it?
Do you rinse it, or leave it after the 5 minutes are up?