Marinated Free-range Chicken Recipe

Make the marinade

In a medium bowl, combine minced garlic, lime juice, olive oil, soy sauce, honey, smoked paprika, ground cumin, dried oregano, kosher salt and black pepper. Whisk until emulsified.

Marinate the chicken

Pat the half chicken dry with paper towels. Place chicken in a shallow dish or resealable bag. Pour the marinade over the chicken, rubbing it under the skin where possible (especially over the breast) and all over the skin. Seal or cover and refrigerate for at least 2 hours and up to overnight for best flavor.

Roast the chicken

Preheat oven to 425°F (220°C). Remove chicken from fridge 20 minutes before roasting to come toward room temperature. Rub a roasting pan or sheet with the neutral oil to prevent sticking. Place the marinated half chicken skin-side up on the pan. Roast in the preheated oven for 35–45 minutes, or until skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If skin is browning too fast, tent loosely with foil for the last 10 minutes. Remove from oven and let rest 8–10 minutes before slicing.

Prepare and blend

Remove seeds and stems from the rocoto (use gloves if very hot). Roughly chop rocoto (or substitute peppers and red bell). In a blender or food processor add rocoto, garlic clove, chopped red onion, lime juice, apple cider vinegar, olive oil, cilantro (if using), salt and sugar. Pulse to a coarse or smooth consistency depending on preference. Taste and adjust salt or acid. If too spicy, add 1–2 tablespoons of olive oil or a small spoon of sugar to balance.

Rest and chill

Transfer sauce to a small bowl and chill while the chicken roasts. Sauce can be made several hours ahead and refrigerated; bring to room temperature before serving or serve chilled as preferred.

Sauté aromatics

In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice and add tomato

Add the rinsed, drained rice to the saucepan and stir to coat in butter and aromatics; cook and stir 1–2 minutes to lightly toast the rice. Add the chopped tomato (or canned crushed tomato) and cook another 1–2 minutes.

Simmer rice

Pour in the chicken stock, add salt and pepper, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and keep covered for 5 minutes to steam.

Finish with cheese and herbs

Fluff the rice with a fork. Stir in the chopped epazote or cilantro and the shredded quesillo/Oaxaca cheese until the cheese melts into the rice, creating a creamy, stringy texture. Adjust seasoning to taste. Keep warm until serving.

Slice the rested half chicken into portions (breast and leg separated if desired). Plate a generous scoop of Oaxacan cheesy rice alongside the chicken. Spoon or drizzle ají rocoto sauce over the chicken or serve in a small ramekin for guests to add themselves.

Garnish with lime wedges and cilantro sprigs. Serve immediately.