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!
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!
Thank you so much for the feedback!
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!
Lovely! Thanks so much for taking the time to leave a review! 🙂
Hi should I cover the chicken to cook?
I want to know if I should cover the chicken as well.
Is there something I can substitute for the mojo? Sofrito maybe? They didn’t have mojo in my grocery store.
Hello,
Does the chicken need to be covered with foil?
Did the chicken need to be covered?
I did not cover mine.
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.
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.
Thanks for taking the time to share your thoughts and alterations! Glad you enjoyed.
Can you put it in crockpot
You did not answer if chicken should be covered and if so how long before taking the foil off.
Hi, 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
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.
Just wondering what does the vinegar do to the chicken?
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.