Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 servings

Ingredients:

1 (3-pound) free-range chicken
Vegetable oil
2 grapefruits
1 red onion, julienned
2 tablespoons chopped cilantro
1 lime, juiced
1 shot tequila

Mashed Potatoes:

4 baking potatoes, like russets
2 cups heavy cream
1 tablespoon minced garlic
Salt and freshly ground black pepper

Tostones:

2 green plantains
1 quart vegetable oil
Salt

Instructions:

1. Preheat oven to 425 degrees F.
   
2. Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.
   
3. To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.
   
4. Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.
   
5. To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.
   
6. To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.