CUBAN MOJO CHICKEN
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
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
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
Provided by 7Hawks
Time 2h
Yield 4
Number Of Ingredients 17
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
Provided by Gabriela Rodiles
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
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
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
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)
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
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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