Cuban Chicken With Mojo Pollo Con Mojo Recipes

CUBAN CHICKEN WITH MOJO (POLLO CON MOJO)

Cuban Chicken with Mojo (Pollo con Mojo) image

Why daydream about warm, tropical destinations when you can transport yourself?! Juliann's recipe is like a warm Cuban breeze scented with the aroma of lime and cumin. That's right, it's THAT good! Sign me up for seconds, please.

Provided by Juliann Esquivel

Categories Chicken

Time 1h15m

Number Of Ingredients 10

Ingredients

1 large chicken, young fryer, cut in pieces leave the skin on.
8 clove fresh garlic smashed (4 cloves in each dish)
3/4 c fresh lime juice, no limes then use lemons, don't use the bottled juice
2 large vidalia or texas sweet onion sliced thin
1/2 tsp oregano
1/2 tsp ground cumin
1 tsp salt or more to suit your taste
1 tsp adobo goya brand or any powdered adobo
1/4 tsp ground black peper
1/4 c olive oil, light

Steps:

1. In your blender add half cup lime juice, (save the 1/4 cup lime juice left for later) 4 cloves garlic, oregano, cumin, salt, and black pepper. blend well pour into a large freezer bag and add your cut up chicken. Seal and massage bag so as to incorporate marinade well into the chicken refrigerate over night or at least for two hours.
2. Next day or two hours later. Preheat oven on 350 degrees for 10 minutes then place chicken in a large baking pan and bake uncovered on 350 degrees for 45/55 minutes. Chicken should be golden brown. Do not over bake or the chicken will be dry.
3. While chicken is baking heat the olive oil in a large skillet and add onion slices and smashed garlic. Saute on a medium flame for about three to four minutes add the adobo powder and a small sprinkle of oregano,cumin,salt and black pepper. Stir again and add the remaining 1/4 cup of lime juice. Stir well for half a minute more and remove from the flame.
4. When chicken is done remove from the oven and pour the mojo all over the baked chicken. Serve with white rice, and seasoned Cuban black beans. You may want to add a little more salt and pepper to suit your taste. Enjoy!

MOJO ROAST CHICKEN (POLLO ASADO)

Mojo Roast Chicken (Pollo Asado) image

Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.

Provided by karmicflower

Categories World Cuisine Recipes Latin American Caribbean

Time 5h10m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup extra-virgin olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon dried oregano
2 tablespoons minced garlic
3 tablespoons lime juice
3 tablespoons orange juice
1 (6 pound) whole chicken, cut into pieces

Steps:

Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g

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