033: That Magic Mojo

Hey Q-Crew!

Spatchcocking is one of my favorite cooking techniques! It significantly cuts poultry cooking time making it a great way to make a hearty meal on a weeknight. This week we’re enjoying one of my top 5 favorite cuisines, Puerto Rican food: One Pan Arroz Con Pollo with Mojo Chicken.

This month we’re focusing on a particular technique, spatchcocking! Also known as butterflying, spatchcocking is a poultry cooking technique where you remove the spine and press it flat which makes it cook faster, more evenly, and increases surface area for seasoning. You can use this method on larger birds like turkeys and smaller birds like cornish hens, but this month we’re focused on chicken.

Spatchcock Mojo Chicken

Prep time: 20 minutes

Cook time: 1 hour

Servings: 4

Ingredients:

  • 1 whole chicken (3-4 lbs)
  • 1/2 cup sour orange juice
  • 1/4 cup fresh squeezed lime juice
  • 1/4 cup achiote oil (use olive oil if you don’t have this)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp paprika
  • 2 tsp ground turmeric
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • 1 tbsp black pepper

      Step 1: Place the chicken breast down and use kitchen shears to cut along the back bone as close as possible and remove the spine. (You can keep, freeze, and use this for stock or flavoring gravies)

      Step 2: Turn the chicken over and press on the breast until you hear it snap and the chicken lays flat.

      Step 3: In a small bowl, mix the sour orange juice, lime juice, olive oil, garlic powder, onion powder, paprika, turmeric, cumin, chili powder, oregano, cayenne pepper, salt, and black pepper.

      Step 4: Put the chicken into a large Ziploc bag and pour the marinade over it.

      Step 5: Remove as much air as you can and seal the bag tightly. Marinate for at least 4 hours, preferably overnight.

      Step 6: In a pan over medium heat, place the chicken skin side down.

      Step 7: Cover and cook for 10-15 minutes checking to make sure the skin does not stick.

      Step 8: Flip the chicken skin side up, recover, and cook for 20 more minutes. Then set aside. NOTE: The chicken is not fully cooked at this point.

      One Pan Arroz Con Pollo

      Prep time: 20 minutes

      Cook time: 50 minutes

      Servings: 4-6

      Ingredients:

      • 1 whole chicken
      • 2 1/2 cups yellow rice
      • 5 cups water
      • 2 tbsp achiote oil (use olive oil if you don’t have this)
      • 1/2 red bell pepper diced
      • 1/2 orange bell pepper diced
      • 1/2 green bell pepper diced
      • 2 yellow onions sliced
      • 6 cloves garlic minced
      • 1/2 cup sliced green olives and pimentos drained
      • 1 chicken maggi cube
      • 2 tsp black pepper
      • 1 tsp oregano
      • 2 bay leaf
      • 3 tbsp green seasoning
      • Chopped cilantro and limes for garnish

        Step 1: Heat the achiote oil in a large pan over medium heat.

        Step 2: Add the diced peppers and 1/2 the onions and sautee until beginning to soften.

        Step 3: Add the garlic and sautee for 2-3 minutes until golden.

        Step 4: Add the green seasoning then stir for roughly 2-3 minutes.

        Step 5: Pour the dry rice into the pot and stir for 2-3 minutes.

        Step 6: Stir in the olives and pimentos.

        Step 7: Pour in the water and bring up to a boil.

        Step 8: Add the black pepper, maggi cube, oregano, bay leaves, and stir.

        Step 9: Boil until the rice is nearly visible under the surface of the water.

        Step 10: Stir, lay the chicken on top, sprinkle with the remaining onion, and cover.

        Step 11: Steam until the rice and chicken are cooked, roughly 35-45 minutes. If the rice is still hard or the chicken is undercooked, recover with foil and continue steaming, checking every 5 minutes.

        Step 12: Remove the bay leaves and serve hot with cilantro and lime wedges for garnish.

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