Whole Roasted Chicken Adobo with Papaya Mojo

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3 Cloves garlic; peeled
2 tb Mustard seed
1/3 c Green Onions; chopped
1 4.5-lb roasting chicken
1/2 ts Coarsely ground black pepper
1 1/2 ts Fresh lime juice
1 Jalapeno pepper; halved and
2 c papaya; Diced, peeled
1 1/2 tb Fresh lime juice
2 tb Water
2 ts White balsamic vinegar
1 c Fresh cilantro
1 Garlic; minced
1/2 ts Crushed red pepper
1/2 c red bell pepper; Chopped
1/2 ts Salt

Original recipe makes 5



Preheat oven to 450?. 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 through jalapeno); 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 fingerst, 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 450? for 30 minutes. Reduce oven temperature to 400? (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180?. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Serve with Papaya Mojo, and garnish with cilantro sprigs if desired. Papaya Mojo: Combine all ingredients; cover and chill. NOTES : Per serving: cals - 303 fat - 11g fiber - 2.4g wwpoints - 6 Recipe by: Cooking Light - January/February 1998 Posted to MC-Recipe Digest by The Taillons on Mar 29, 1998

Verified by stevemur
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Calories Per Serving: 955 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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