Recipe for the yellow sauce served with cuban? chicken? the rotisserie kind?

1/4 c. Spanish olive oil

1 1/2 sm. chickens (3 1/2 lb.) cut into quarters

1 med. onion, finely chopped

1/2 med. green pepper, finely chopped

2 cloves garlic, minced

1 lg. ripe tomato, peeled, seeded and chopped

1 tsp. fresh lemon juice

1 bay leaf

1 tsp. chopped parsley

1 tsp. salt

1/4 tsp. hot sauce

Generous pinch saffron

3 1/2 c. chicken stock

2 c. long grain rice

1 can tiny French style peas, heated

1 can pimento, cut in thin strips

Parsley sprigs

Heat 2 tablespoons oil over moderate heat in heavy non-iron 10 inch frying pan until hot (not smoking). Cook chicken 2 or 3 pieces at a time until pale gold, adding more oil when necessary, then transfer to heavy flame-proof casserole with tight cover. Adjust heat to moderately high. Add onion, green pepper and garlic to hot drippings in pan; cook, stirring until onion turns gold. Stir in tomato, blend and spoon mixture over chicken. Add lemon juice, bay leaf, chopped parsley, salt and hot sauce. Add saffron to 1 1/4 cups of stock, bring to a boil and simmer 5 minutes. Add to chicken, cover casserole and simmer over low heat until chicken is tender, 15 to 20 minutes. (Meanwhile preheat oven to 325 degrees.) Bring remaining stock to a boil and add to chicken. Add rice, bring to a boil once more, then cover casserole tightly and transfer to oven. Bake for 20 minutes (until rice is tender and liquid is absorbed). Uncover and garnish with peas, pimento and parsley sprigs.

The authentic mojo is made with juice from sour oranges. It still has an orange taste but its very acidic and tart. You can come close by mixing equal amounts of orange juice and lime juice. If you live in an area a with large concentration of Latinos. you will probably find bottled Mojo (Goya brand makes one) in the supermarket; the produce department may even have the slightly bumpy, thick skinned sour oranges. If not, mix orange juice and lime juice. This recipe makes one cup of Cuban mojo. Cuban Mojo Sauce 1/3 cup olive oil 6 to 8 cloves garlic, thinly sliced or minced 2/3 cup sour orange juice (or 1/3 cup orange 1/3 cup lime juice) 1/2 tsp ground cumin Salt and freshly ground black pepper, to taste Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it. Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator. _______________________________________... Garlic-Soy Sauce In a small pan, combine 2 tablespoons salad oil and 2 cloves garlic (minced or pressed); add 1 tablespoon minced, fresh ginger and 1/3 cup minced green onion. Cook over low heat just until garlic becomes limp. Let cool. Stir in 1/2 cup each dry sherry and soy sauce. Makes about 1 cup. _______________________________________... Creamy Green Onion Sauce In a blender container, combine 1 clove of garlic, 1/2 cup coarsely chopped green onion, 1/4 cup chopped parsley, 1/2 teaspoon each salt and tarragon leaves, 2 teaspoons lemon juice, 1 cup sour cream, and 1/4 cup mayonnaise; blend until smooth. Makes about 1 1/2 cups.