Mojo Chicken With Smashed Potatoes and Spinach-Tomato Sauté

Serves 4

1/4 cup fresh cilantro
1 cup mojo marinade
2 teaspoons roasted garlic
3 pounds whole cut-up chicken

Preheat grill. Wash and chop cilantro. Place in microwave-safe bowl. Shake marinade, then measure. Add marinade and garlic to cilantro. Stir to mix. Open chicken. Set backs and bag of giblets aside for another use. Add remaining chicken to marinade mixture. Cover and microwave on high for 4 minutes, stirring halfway through cook time. Using tongs, place chicken on grill and brush on mojo. Close lid and grill for 18-20 minutes; brushing with marinade every 5 minutes. (If using regular grill, double cooking time, turning once.) Serve.


Smashed Potatoes[

one 20-ounce bag refrigerated sliced home fries
one 14 1/2-ounce can reduced sodium chicken broth
1 tablespoon onion flakes
salt and pepper, to taste
2 tablespoons butter (optional)

Stir together in saucepan: potatoes, broth, onions, and salt and pepper, to taste. Cover and cook on high for 5 minutes. Reduce heat to medium and simmer for 10-12 minutes or until soft when pierced with a fork.
4. Remove from heat and drain liquid. Stir in butter if using. Serve.


Spinach-Tomato Sauté

two 14 1/2-ounce cans whole tomatoes
1/4 cup chopped green chiles
2 tablespoons chopped black olives
vegetable cooking spray
2 teaspoons roasted garlic
4 cups spinach (1/2 bag)
1 tablespoon capers
1 teaspoon oregano
1 tablespoon onion flakes
salt and pepper, to taste

 Open and drain tomatoes well. Press excess juice from tomatoes. Drain chiles and olives; measure and set aside. Preheat sauté pan on medium high for 2-3 minutes. Spray pan with cooking spray. Add garlic and chilies; sauté for 1 minute. Stir in: tomatoes, spinach, capers, olives, oregano, onions, and salt and pepper, to taste. Sauté for 5 minutes, stirring occasionally. Break apart tomatoes as mixture cooks. Serve.

Note: Substitute fresh tomatoes in the sauté for a milder tomato flavor.