Pollo De La Manigua Recipe

Make the adobo marinade

In a bowl combine minced garlic, smoked paprika, ground cumin, dried oregano, black pepper, kosher salt, apple cider vinegar, olive oil and fresh lime juice. Whisk until evenly emulsified.

Pat chicken breasts dry with paper towels. Place in a shallow dish or resealable bag and pour the adobo over them, rubbing the mixture under the skin where possible and coating the exterior thoroughly. Marinate for at least 1 hour in the refrigerator, preferably 3–6 hours or overnight for best flavor.

Remove the chicken from the refrigerator 30 minutes before roasting to come closer to room temperature. Preheat oven to 425°F (220°C). Line a roasting pan with foil and place a wire rack on top. Brush the chicken lightly with 1 tbsp olive oil.

Roast chicken on the rack for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast (avoiding the bone) reads 160°F (71°C). For extra char, broil for 2–3 minutes at the end, watching carefully to avoid burning. Let rest 8–10 minutes; carryover will bring the internal temp to 165°F (74°C).

Place the peeled and cubed boniato (or sweet potato) in a saucepan and cover with cold water by 1 inch. Add 1/4 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes.

Drain the potatoes well and return to the hot pan for 1–2 minutes to dry any excess moisture. Transfer to a blender or use a potato ricer/hand masher.

Warm milk (or half-and-half) with butter in a small saucepan or microwave until butter melts. Add the milk-butter mixture to the potatoes along with ground cinnamon, 1/2 tsp salt and 1/4 tsp black pepper. Purée until smooth and silky. Adjust seasoning and consistency with additional milk (1 tbsp at a time) if needed. Keep warm until plating.

In a large bowl combine trimmed watercress, diced tomato, thinly sliced red onion and chopped cilantro. Sprinkle 1/4 tsp salt over the salad and toss gently.

Just before serving, dress the salad with 1–2 tbsp of the mojo vinaigrette (reserve the rest for drizzling on the chicken). Toss lightly to coat.

In a small bowl or jar combine fresh orange juice, lime juice, minced garlic, red wine vinegar, ground cumin, ground coriander, salt and black pepper. Whisk while slowly streaming in 4 tbsp extra-virgin olive oil until emulsified into a glossy vinaigrette. Taste and adjust acidity or salt as needed.

Reserve about 1–2 tablespoons for tossing the watercress salad and use the remainder to spoon over the roasted chicken at service.

Spoon a generous portion of warm boniato purée into the center of each plate, spreading slightly to create a bed.

Place one roasted adobo chicken breast (bone-in) atop the purée. Slice across the breast if desired for easier eating.

Add a mound of dressed watercress salad beside the chicken. Spoon mojo vinaigrette over the chicken and around the plate for brightness.

Garnish with chopped cilantro or micro cilantro, toasted seeds if using, and a lime wedge. Serve immediately.