Cuban Roasted Chicken with Sour Orange Mojo, Parsley Green Rice and Garlic Tostones

Instructions

1. 1

   1. In a large bowl, combine the sour orange juice, 6 crushed garlic cloves, 2 tablespoons (30 ml) olive oil, oregano, cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the white onion. Add the chicken thighs and coat them well in the mojo. Marinate for 20 minutes under refrigeration.

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   2. Preheat the oven to 425°F (220°C). Place the chicken thighs with the marinade and onion in a baking dish. Roast for 35 to 40 minutes at 425°F (220°C), turning once halfway through, until the chicken is golden and fully cooked.

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   3. While the chicken roasts, make the green rice. Heat 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Sauté the remaining white onion for 3 to 4 minutes until softened.

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   4. Add the white rice to the saucepan and stir for 1 minute to lightly toast it. Blend the chicken broth with the fresh parsley until smooth and evenly green. Pour this mixture into the saucepan, then add the bay leaf, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

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   5. Bring the rice to a boil, reduce the heat to low, cover, and cook for 18 minutes. Remove from the heat and let it rest for 5 minutes. Discard the bay leaf and fluff the rice with a fork.

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   6. For the tostones, cut the green plantains into thick rounds about 1 1/4 inches thick. Heat the vegetable oil in a deep skillet to 325°F (165°C). Fry the rounds for 4 to 5 minutes until tender but not too browned. Drain on paper towels.

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   7. Mash 2 garlic cloves with the water and a pinch of salt to make a light garlic mixture. Flatten each plantain round with a tostonera or the bottom of a glass. Lightly brush both sides with the garlic mixture.

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   8. Raise the oil temperature to 375°F (190°C). Fry the flattened plantains for 2 to 3 minutes more until crisp and golden at the edges. Remove, drain, and season with the remaining salt.

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   9. Serve each portion with roasted chicken thighs, some of the onion and pan juices from the mojo, parsley green rice, and freshly made garlic tostones.