Mojo-Roasted Half-Chicken With Yucca and Yams, Aji Verde Sauce, Shaved Onions and Cilantro Slaw
Recipe courtesy of Jean-Pierre Dubray, Executive Chef, Waldorf Astoria Monarch Beach & Club
Ingredients
- half-chicken - 1 ea.
- Peruvian Mojo Marinade
- garlic - 8 cloves, minced
- fresh orange juice - 2/3 cup
- oregano - 1/2 tsp.
- cumin - 1/2 tsp.
- salt - to taste
- pepper - to taste
- Yucca and Yams
- yucca - 1/2 lb.
- red yams - 1/2 lb.
- Aji Verde Sauce
- aji amarillo (yellow pepper paste) - 1 Tbsp.
- Peruvian black mint leaves - 200 gms.
- cilantro, mint and Thai basil - 1/2 cup
- shallot - 1 ea., chopped
- garlic - 4 cloves, minced
- poblano pepper - 1 ea., chopped, removing stems and seeds
- lime juice - 1 Tbsp.
- Onion and Cilantro Slaw
- shredded cabbage - 1/2 cup
- red onions - 1/2 cup, thinly sliced
- green onions - 1/2 cup, thinly sliced
- chopped cilantro - 1/2 cup
- lime - 1 ea., juiced
- olive oil - 1/2 oz.
- salt - to taste
- pepper - to taste
Instructions
Procedure for chicken:
- Allow the chicken to marinade in the Peruvian mojo for at least 30 minutes.
- Preheat the oven to 400°F.
- Drizzle olive oil into a cast iron skillet and heat on medium high heat until hot.
- Place the chicken skin side down in the skillet to sear for 2 minutes or until golden-brown.
- Transfer the chicken to the preheated oven and roast for 15 minutes or until internal temperature reaches 165°F.
Procedure for yuccas:
- Peel yucca, quarter and chop into 2-inch cubes.
- Place yucca in a pot of cold water, bring water to boil, and cook yucca for 45 minutes until soft.
- Drain and set aside.
Procedure for yams:
- Wash and dry the yams and preheat oven to 400°F.
- Coat the outside of the yams with olive oil, salt and pepper.
- Roast in the oven for 15 minutes or until soft.
- Remove from oven and cut into 2-inch cubes set aside.
Procedure for aji verde sauce:
- Heat a pan to medium-high and sauté the chopped shallot, minced garlic and chopped pepper until fragrant.
- In a blender, combine the sautéed ingredients with the herbs and yellow pepper paste, and blend until a sauce-like consistency is reached. Add lime juice as needed.
Procedure for shaved onion and cilantro slaw:
- Combine shredded cabbage, sliced onions, chopped cilantro, lime juice and olive oil into a bowl. Add salt and pepper to taste.
- Set aside for at least 10 minutes to allow ingredients to marinate.
