Whole Roasted Chicken Adobo with Papaya Mojo

By Lv2Cook

Ingredients

• 2 tablespoons mustard seeds
• 1 cup fresh cilantro leaves
• 2 tablespoons water
• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves peeled
• 1 jalapeño pepper halved and seeded
• 1 (4 1/2-pound) roasting chicken
• 1/2 teaspoon coarsely ground pepper
• Papaya Mojo (see recipe)
• Cilantro sprigs (optional)
• PAPAYA MOJO
• 2 cups diced peeled papaya
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped green onions
• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons white balsamic vinegar
• 1 garlic clove minced

Details

Servings 1

Preparation

Step 1

Preheat oven to 450º.

Heat a nonstick skillet over medium-high heat until hot. Add mustard seeds, and cook 1 minute or until seeds begin to pop. Place seeds in a food processor, and process until seeds begin to crack. Add the cilantro leaves and the next 6 ingredients (cilantro leaves through jalapeño); process until finely minced.

Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread mustard mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken. Sprinkle the chicken with ground pepper.

Place chicken, breast side up, on a broiler pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450º for 30 minutes. Reduce oven temperature to 400º (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180º. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Serve with Papaya Mojo, and garnish with cilantro sprigs, if desired.

Serving Size: 3 ounces chicken and 1/2 cup salsa
____________________

To Make Papaya Mojo:

1. Combine all ingredients; cover and chill.

Recipe Makes: 2 1/2 cups
Serving Size: 1/2 cup