Hey guys I wanted to share this awesome recipe with you guys it’s sooo fucking good, when you try it you will be like yes this is a “fucking good” chicken. THE BEST CHICKEN EVER! So good I don’t mind eating this like 5 days in a row. Why? What’s so goddamn special? The green sauce. That’s the magic. Infused with the rice and peas on the side with the chicken…it’s to die for! I put this green sauce on everything. Sandwiches, vegetable dip, glazed over my sweet potatoes; you name it. Tonight I ate it for the third time with fresh spinach and arugula tossed into my rice and it was orgasmic. I feel like Ratatouille the way I mix bites of everything. One thing though, you must marinade this chicken overnight! Believe me it’s worth the wait.
Adapted from onceuponachef.com: I stopped doing the whole chicken because everybody loves the dark meat chicken better so I opted for leg quarters. For the 10-12 leg quarters you will want to triple the recipe for the chicken and the green sauce. The rice is a very simple but flavorful rice that perfectly completes the meal. Tripling the chicken and sauce recipe will give you the amounts you see in the pic below. If you don’t double or triple, you’ll wish you did.
Ingredients
For the Chicken:
3 tablespoons extra virgin olive oil
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped (I added about 5 extra, I know I’m a rebel =P )
1 tablespoon kosher salt (pink himalayan is best)
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped (I added about 5 extra, I know I’m a rebel =P )
1 tablespoon kosher salt (pink himalayan is best)
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
For the Green Sauce:
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann’s
1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Instructions
For the Chicken:
Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it — if it’s browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
Notes: What I did differently was let it bake at 350 degrees covered until halfway, throw out some of the water and let it dry uncovered for the last 25 mins. If you like using chicken drippings in other recipes, this would be a great one to save. I like my meat juicy baked covered in the marinade.
For the Green Sauce:
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
For the Green Sauce:
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Notes: What I did differently was added 2 more jalapenos and let all the seeds get grinded in because I love it spicy. I didn’t use a measuring cup for the cilantro either, I used 2 big bunches. Approx 2-3 handfuls.
Rice & Peas
Ingredients:
3 tbs. olive oil
1.5 cups basmati or jasmine rice
1 medium onion diced
2 tbs. Mrs. Dash garlic & herb
1.5 tbs. badia complete seasoning
1 tbs. parsley
2 tsp. salt
1 can pigeon peas or gandules drained
Approx 4-6 cups water to cook in.
Instructions:
- Fry diced onions for a few mins in the oil, add seasonings, salt, and rice.
- Add water just to cover the rice, bring to a boil on high and lower heat to medium-low.
- Cover the pan.
- In about 5-7 mins check rice and if the rice looks dry, add more water to cover and turn the rice making sure it’s not sticking to the pot. Cover and reduce heat if it’s sticking.
- Let it cook under the low heat for 15-20 mins.
- Fluff the rice, make sure it’s not sticking, check the grain if its fully cooked, add gandules.
- Cover and take off the stove. It will become loose when the rice cools down.
Enjoy!!! Please let me know how it was in the comment box below!
The Divine Catalyst 