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
CUBAN CHICKEN
An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!
Provided by MJodyH
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
- Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g
BAKED CUBAN CHICKEN
This recipe was inspired by a take-out restaurant in Florida and perfected by my mother. For all of you who are looking for a different way to have your chicken, try this recipe! A favorite in this household. Serve with rice and peas or quartered roast potatoes.
Provided by misskim
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
- Bake in the preheated oven until juices run clear, about 40 minutes.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 9.5 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.3 g, Sodium 217.7 mg, Sugar 3.6 g
CUBAN GARLIC CHICKEN
This is straight from Havana, from a restaurant called "Gladys' House". Adapted from a recipe printed in the Chicago Tribune. You can find bottled sour orange juice in Hispanic markets or well-stocked Hispanic aisles in your local grocery store. Cook/prepare time includes marination time of one hour. I'm having a really hard time getting the first ingredient through the Zaar editor, but it's 2, 3-4 lb. chickens, cut into serving pieces
Provided by Hey Jude
Categories Chicken
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
- Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
- Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
- Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
- Remove the chicken to a platter, spoon garlic sauce over the pieces.
CUBAN CITRUS CHICKEN
This is a great dish to cook for a family occasion. Just enough spice and heat. My family loves this dish. I took it to a friend's home for a pot luck and it was gone in a few minutes. I guess that next time I'll make a double batch!
Provided by Barbara Denby
Categories Other Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Combine orange juice, lemon juice, olive oil, green chilies, garlic, oregano, cumin, red pepper and salt to taste in a resealable plastic bag.
- 2. Add chicken; seal bag. Refrigerate for 2-8 hours, turning occasionally.
- 3. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300-350 degrees)
- 4. Remove chicken from marinade. Place chicken bone side up on grill rack. Grill for 25 - 35 minutes or until chicken is no longer pink turning once.
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- Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and 2 teaspoons kosher salt until smooth.
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- In the same skillet that you cooked the chicken, add more oil if the pan is dry and heat over medium-high heat until shimmering. Add the onion rings, season with salt, and sauté until the onions have softened a bit and started to brown, 7 to 10 minutes; lower heat and/or add a small splash of water if the contents of the pan threaten to burn.
- Arrange cutlets on serving plates and top with browned onions. Serve with black beans and rice and garnish with cilantro leaves and lime wedges.
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