Cuban Fried Chicken With Mojo Seasoning Recipes

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CUBAN MOJO CHICKEN



Cuban Mojo Chicken image

This Cuban mojo chicken recipe is so flavorful and so easy. The zesty marinade creates juicy chicken legs ready to bake, served with pineapple-avocado salsa.

Provided by Becky Hardin

Categories     Main Course

Time 50m

Number Of Ingredients 17

4 bone-in chicken leg quarters
½ cup orange juice
⅓ lime juice
3 garlic cloves
¼ cup cilantro
1 lime zest
½ tbsp cumin
1 tsp dried oregano
1 tsp salt
½ tsp black ground pepper
½ cup olive oil
1 onion (quartered)
½ avocado
4 ounces pineapple (diced)
1/2 cup cherry tomatoes
½ cup black beans (rinsed & drained (optional))
1 cup steamed rice (optional)

Steps:

  • Preheat oven at 350°F
  • Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.
  • Process for 10 seconds. You don't want the sauce to become too creamy.
  • Add the olive oil and process for 5 seconds, just to combine ever so slightly.
  • Add the chicken and chopped onion in a large bowl.
  • Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
  • Set aside the remaining half of the mojo sauce for later use.
  • When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
  • Bake at 350°F for 35-40 minutes.
  • Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
  • Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!

Nutrition Facts : Calories 674 kcal, Carbohydrate 32 g, Protein 28 g, Fat 55 g, SaturatedFat 11 g, Cholesterol 142 mg, Sodium 784 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CUBAN MOJO CHICKEN RECIPE



Cuban Mojo Chicken Recipe image

Cuban mojo chicken is marinated in tangy citrus, garlic, and spices for maximum flavor before roasting. Serve with rice and beans for a hearty meal.

Provided by Anita Schecter

Categories     Dinner     Entree

Time 5h50m

Yield 4

Number Of Ingredients 16

For the Marinade:
1 orange (zested)
1 lime (zested)
1/2 cup orange juice (fresh)
1/4 cup lime juice (fresh)
1/2 cup olive oil
1/4 cup fresh cilantro (chopped)
6 cloves garlic (smashed)
Optional: 1 jalapeno pepper (sliced)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
For the Chicken:
1 whole roasting chicken
Optional garnish: orange and lime slices

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
  • Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
  • Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
  • Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
  • Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
  • Garnish with orange and lime slices (if using) and serve with rice and black beans.

Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g

FRIED CHICKEN CUBAN STYLE WITH MOJO SEASONING



Fried Chicken Cuban Style with Mojo Seasoning image

Provided by 7Hawks

Time 2h

Yield 4

Number Of Ingredients 17

4 boneless, skinless chicken breast halves
6 cloves garlic, crushed
1/2 onion, sliced in rings
olive oil for frying
3 tablespoons olive oil, heated
2 tablespoons onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh oregano, chopped
1/4 teaspoon cumin
1 dash ground bay leaves
1 dash black pepper
1/8 teaspoon salt
2 tablespoons lime juice
2 tablespoons water
1 tablespoon sherry wine
1/2 teaspoon vinegar
fresh parsley, to garnish

Steps:

  • To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup. To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour. Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley.

CUBAN MOJO WINGS



Cuban Mojo Wings image

Provided by Gabriela Rodiles

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for frying
1 cup all-purpose flour
Kosher salt
1 1/2 pounds chicken wings, split at the joint, wing tips removed and discarded
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1/2 cup sour cream
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
4 tablespoons unsalted butter, melted

Steps:

  • Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F.
  • Whisk together the flour and 3/4 teaspoon salt in a large bowl. Dredge the wings in the flour mixture and fry until browned and crispy, 10 to 12 minutes.
  • Meanwhile, add the cumin, garlic powder, onion powder, oregano, orange zest, lime zest, and 2 teaspoons salt in another large bowl. Mix well.
  • Transfer 2 teaspoons of the mojo seasoning to a small bowl and add the sour cream, orange juice and lime juice. Mix to combine.
  • Add the melted butter to the remaining mojo seasoning and whisk to combine. Toss the fried wings in the mojo butter. Serve with the sour cream dipping sauce.

CUBAN FRIED CHICKEN WITH MOJO SEASONING



Cuban Fried Chicken With Mojo Seasoning image

Make and share this Cuban Fried Chicken With Mojo Seasoning recipe from Food.com.

Provided by nsomniak6

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts
6 garlic cloves (crushed)
1/2 onion (sliced in rings)
olive oil (for frying)
3 tablespoons olive oil (heated)
2 tablespoons onions (finely chopped)
2 garlic cloves (minced)
1 teaspoon fresh oregano (chopped)
1/4 teaspoon ground cumin
1 dash bay leaf powder
1 dash black pepper
1/8 teaspoon salt
2 tablespoons lime juice
2 tablespoons water
1 tablespoon sherry wine
1/2 teaspoon vinegar
fresh parsley (to garnish)

Steps:

  • To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup.
  • To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour.
  • Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley.

Nutrition Facts : Calories 255.7, Fat 11.7, SaturatedFat 1.8, Cholesterol 68.4, Sodium 152.7, Carbohydrate 5.4, Fiber 0.6, Sugar 1.2, Protein 27.9

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)



Traditional Cuban Recipe: Cuban Mojo (Cuban Marinade) image

There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)

Provided by Manami

Categories     Lemon

Time 50m

Yield 50-60 serving(s)

Number Of Ingredients 7

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns (whole)
1 1/2 cups orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil

Steps:

  • Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
  • Stir in juice.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
  • Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
  • Allow to sit for at least 30 minutes or longer at room temperature.
  • In a saucepan heat olive oil to medium hot & then remove from heat.
  • Whisk oil in garlic-juice mixture, until well blended.
  • Stores for at least a week in the refrigerator.

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