Mancora Recipe

Prepare the marinade

In a bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 2 tbs fresh lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground black pepper and 2 tsp kosher salt. Whisk until well blended.

Pat the chicken dry. If spatchcocked or halved, loosen skin slightly and rub half the marinade under the skin and the rest all over the exterior. Place chicken in a dish or resealable bag and refrigerate for at least 2 hours, preferably overnight for best flavor.

When ready to roast, remove chicken from fridge 30 minutes prior to cooking to come toward room temperature. Preheat oven to 425°F (220°C). Place chicken skin-side up on a roasting rack set over a sheet pan. Reserve any leftover marinade.

Roast for 30–45 minutes depending on size, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and skin is deep golden and crisp. If skin browns too quickly, tent loosely with foil. Let rest 10 minutes before carving.

While oven is preheating to 425°F (220°C), halve tomatoes and place cut-side up on a small baking sheet. Drizzle 1 tbs olive oil over them, sprinkle 1/2 tsp kosher salt, 1/4 tsp pepper and 1/2 tsp dried oregano or thyme.

Roast alongside the chicken for 25–35 minutes until they are slightly shrunken, edges caramelized and concentrated in flavor. For even slower-roasting and deeper flavor, reduce oven to 300°F (150°C) and roast for 60–75 minutes (use the lower-temp method if you have time). Remove and set aside at room temperature.

Rinse rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tbs oil or butter over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add the rinsed rice and stir to coat for 1 minute.

Add 2.5 cups water or low-sodium chicken stock and 3/4 tsp kosher salt. Bring to a boil, reduce heat to low, cover and simmer for 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest covered 5 minutes. Fluff with a fork, then stir in 1 tsp lime zest, 2 tbs fresh lime juice and 1 cup chopped cilantro. Adjust salt to taste and keep warm until serving.

In a mini food processor or blender, combine 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1 roughly chopped jalapeño (seeded if you prefer less heat), 1 tbs lime juice, 1 minced garlic clove, 1/4 tsp ground cumin and 1/4 tsp salt.

Pulse until smooth and emulsified. Taste and adjust seasoning or heat. Transfer to a bowl and refrigerate until ready to serve. If too thick, whisk in 1–2 tbs water to desired consistency.

Cut potatoes into 1/2–3/4 inch cubes or fries. Rinse under cold water to remove surface starch, then dry thoroughly with a kitchen towel—this prevents splatter and improves browning.

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (350–375°F / 175–190°C if using a thermometer). Add potatoes in a single layer (work in batches if needed) and fry, stirring occasionally, until golden and tender, about 8–12 minutes.

Use a slotted spoon to transfer potatoes to a paper-towel-lined tray. Immediately season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika if using. Keep warm in a low oven (200°F / 95°C) while finishing remaining components.

Carve or portion the roasted chicken. On each plate, spoon a portion of lime-cilantro rice, arrange a serving of fried potatoes, place 1–2 pieces of chicken, and add 3–4 slow-roasted tomato halves.

Drizzle or dollop 1–2 tbs jalapeño aioli over the chicken or potatoes and garnish with extra chopped cilantro and lime wedges. Serve immediately while hot.