Roasted garlic chicken with mushrooms, potatoes and spinach (Pollo al mojo de ajo con hongos, papas y espinacas) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 296) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 13, 2018

    This is lovely, warming one pot meal. I served it with rustic white bread to sop up the broth. The chicken was so tender it fell right off the bone. But, as noted in the previous comment, a lot of fat is rendered into the broth from the chicken thighs. Since I made mine a day in advance and let it cool, I skimmed off much of the fat, roughly a half cup of chicken fat and a quarter cup of oil from the garlic mojo. I plan to use to for roasting potatoes. Fortunately, the broth was still quite flavorful without tasting overly oily. And while the broth tasted well salted, I would add a little more next time, as the potatoes were a little under salted compared with the rest of the dish.

  • L.Nightshade on February 04, 2018

    Mr. Nightshade made this! He pretty much followed the recipe but omitted the Worcestershire (just because it has ingredients I’m not consuming), and used a full cup of the garlic mojo instead of the 2/3 cup called for. The timing was a bit off, as he started it on “warm” instead of “high” (due to illogical and nearly invisible markings on the slow cooker), but once turned to high it cooked for 3 1/2 hours. Ultimately, he thought the chicken was a bit overcooked, and it probably was, but to me it was just very tender and juicy. The mushrooms, garlic, and chiles create a broth with a lot of depth and complexity, and no one ingredient outshines the others. The chicken fat and oil from the mojo create quite a slick on the top; I would have preferred it be chilled and reheated after the fat was scraped off, but Mr. NS didn’t mind it at all. He’d like to do it again, with a few tweaks.

  • julesamomof2 on January 09, 2017

    More work than your average slow cooker recipe but so very worth it!

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