• 2 whole chickens, cut in half (about 1.6–1.8 kg / 3.5–4 lb each)
• Mojo Marinade:
  • 2 cups (480 ml) Naranja Agria (sour orange) or substitute (2 parts lemon juice to 1 part orange juice)
  • 4 tablespoons (60 ml) crushed garlic
  • ¼ teaspoon (1.25 ml) cumin
  • ½ teaspoon (2.5 ml) dried oregano
  • Olive oil
  • Salt & pepper to taste
• Salsa Criolla:
  • 1 medium onion, diced (about 150 g)
  • 1 green pepper, cored, seeded and diced (about 150 g)
  • 1 red bell pepper, cored, seeded and diced (about 150 g)
  • 1 (15-ounce / 425 g) can tomato sauce
  • 4 cups (960 ml) water
  • 2 tablespoons (30 ml) garlic powder
  • 1 tablespoon (15 ml) dried oregano
  • Pinch of cumin powder
  • 2 bay leaves
  • 1 cup (240 ml) vino seco (dry white wine)
  • Parsley, chopped for garnish

Instructions

1. In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt, pepper and olive oil. Place the chicken skin side down in a baking dish and pour the marinade all over the chicken. Cover the chicken and refrigerate overnight.
2. One hour before roasting the chicken, prepare the salsa criolla: In a large saucepan heat the olive oil over medium heat. Add the onion and peppers and sauté until the onions are translucent. Add the tomato sauce, water, garlic powder, oregano, cumin, bay leaf, and vino seco. Bring the sauce to a boil, then reduce the heat to low and simmer gently for about 30 minutes. Remove from heat and allow the sauce to cool.
3. Preheat the oven to 350°F (175–180°C). Remove the chicken from the marinade. Place chicken skin side up in a baking dish. Remove the bay leaf from the cooled salsa criolla and pour over the chicken halves.
4. Place the chicken in the oven and roast for 45 minutes. Then remove the foil (if used) and continue roasting for another 30–40 minutes to allow the skin to brown. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170–175°F (77–79°C).
5. Remove the chicken from the baking dish and place on a platter. Let the chicken rest for 10–15 minutes. In the meantime, pour the salsa criolla from the baking dish through a strainer and reserve. Pour the strained sauce over the chicken and garnish with chopped parsley. Serve with brown rice.

Approximate Nutrition Facts (per serving)Based on 6–8 servings from the full recipe: