Mexican Garlic Chicken Recipe – Pollo al Mojo de Ajo

Ingredients:

  • 1 Whole Chicken (about 4 pounds)
  • 1 Pound Baby Yellow Potatoes
  • Freshly Squeezed Juice from 2 Oranges
  • Freshly Squeezed Juice from 1 Lime
  • 1/2 Cup Olive Oil
  • 1/3 Cup White Onion, finely diced
  • 7 Garlic Cloves, minced
  • 2 Serrano Chile Peppers, minced
  • 1/4 Cup Fresh Italian Parsley, chopped
  • 1/4 Cup Fresh Cilantro, chopped
  • 1 Teaspoon Ground Cumin
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste

Mojo de Ajo Garnish:

  • 1/2 to 1 Stick Unsalted Butter
  • 2 Garlic Cloves, minced
  • 1/3 Cup Fresh Italian Parsley, chopped
  • 1/2 Cup Fresh Cilantro, chopped
  • Salt, to taste

Directions:

Combine the orange juice, lime juice, olive oil, onion, garlic, serrano peppers, parsley, cilantro, cumin, black pepper and salt in a medium bowl.

Coat the chicken inside and out with the marinade, cover and refrigerate overnight.

Remove the chicken from the fridge.

If using a slow-cooker, coat the inside with olive oil.

Cut some aluminum foil into small squares and coat with a little olive oil. Prick the baby potatoes with a fork and season with salt.

Wrap the potatoes tightly with the foil.

Place the potatoes in the slow-cooker.

Place the chicken, breast side down, on top of the potatoes. This will allow the juices to flow to the bottom of the slow-cooker while the chicken is roasting.

Cover and cook on high about 3 & 1/2 hours. (If roasting in the oven, you obviously don’t need to wrap the potatoes in foil, and you can roast them along with the chicken at 375 degrees fahrenheit for about 1 hour & 40 minutes, depending on the oven.)

The chicken will be so tender that it will fall apart easily, so carefully transfer it to a plate. Allow to cool a little before removing the skin. Remove the potatoes from the slow-cooker and let them cool before removing the foil.

Meanwhile, prepare the mojo de ajo garnish by melting the butter in a small saucepan. Sauté the garlic, parsley, and cilantro until softened. Season with salt to taste.

Pour over the chicken.

Serve the garlic chicken with the baby potatoes and warm corn tortillas.

¡Buen Provecho!

Recipe Posted by Lindsay

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