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
I 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
Thank you so much for the feedback!
Linda says
Deep Web – do you mean you seered it by browning it first?
Suzette says
I 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
Lovely! Thanks so much for taking the time to leave a review! 🙂
Judy says
Hi should I cover the chicken to cook?
Jacquie says
I want to know if I should cover the chicken as well.
Catherine says
Is there something I can substitute for the mojo? Sofrito maybe? They didn’t have mojo in my grocery store.
shareen says
This is what I’ll do
Paola says
Hello,
Does the chicken need to be covered with foil?
Ceasar says
Did the chicken need to be covered?
Mandi Leigh says
I did not cover mine.
Karen says
Did 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
This 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
Thanks for taking the time to share your thoughts and alterations! Glad you enjoyed.
Mari says
Can you put it in crockpot
Cc says
You did not answer if chicken should be covered and if so how long before taking the foil off.
Laura Wales says
My 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.
Kathy says
Don’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
Carmenziggy says
Just wondering what does the vinegar do to the chicken?
Jeani Wilkinson says
It 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
So, does the vinegar go in the chicken or on it?
Do you rinse it, or leave it after the 5 minutes are up?
Romy says
I have made this many times,Definitely a favorite!!
Judith says
Can I cook it less than 3 hrs? It’s not Very big.I think it will dry it too much. It’s not even 3lbs
Denise says
I didn’t cover the chicken , roasting now.. going on 2 hours