Spicy Cuban Chicken



1 large whole chicken

2 tsp grated lime peel (zest) -- (2 to 3)

Juice of 4 large limes

9 TBS olive oil

3 shallots, minced (onions or scallions will do just as well)

6 large garlic cloves, minced

6 tsp dried oregano, or an equal amount of fresh, chopped

3 tsp salt

3 tsp ground cumin

1/2 tsp ground black pepper

1/2 tsp red pepper flakes

Clean the chicken up, removing the wingtips, excess fat and skin,

place in a large Ziploc bag.



Mix all marinade ingredients well and pour into the bag with chicken.

Refrigerate at least overnight, preferably for 24 hours, turning

several times. Remove chicken from marinade, scraping off any marinade

that clings to the chicken. Pour all marinade into a pot and heat

until boiling. Allow to boil slowly for at least 15 minutes.



I like to use a vertical roaster to cook my chicken, since I can catch

the juices that run out of the chicken when it's done cooking, and add

them to the marinade - it's perfectly safe since it's been boiling in

the oven. Cook the bird for 90 minutes in a preheated 350 degree

oven... and before you put the bird in, make a little bib of aluminum

foil to cover the breast top, it keeps it from burning. As an

alternative, cook for the same time and temperature in a roasting pan.



Serve with Basmati rice and the marinade as a sauce. Save and

refrigerate any remaining sauce, it's wonderful stuff over veggies,

rice, etc.



From: John,