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 ROASTED CHICKEN (POLLO ASADO CUBANO)
Make and share this Cuban Roasted Chicken (Pollo Asado Cubano) recipe from Food.com.
Provided by diner524
Categories Whole Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
- Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.
CUBAN CHICKEN STEW (GUISADO DE POLLO)
Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.
Provided by CountryLady
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the garlic, salt, pepper and paprika to a paste.
- Rub into the chickens thoroughly, inside and out.
- If possible, season the chickens the day before they are to be used.
- Heat the olive oil in a saucepan or casserole.
- Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
- Add the chicken pieces & brown well on all sides; remove & set aside.
- Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
- Return the onions & chicken pieces to the saucepan along with the bay leaf.
- Cover and cook over low heat for 1 hour.
- Add small additional amounts of water if needed.
- Add the potatoes and stir gently.
- Cover and cook over low heat for 20 minutes
- Correct seasoning.
- Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
- The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.
Nutrition Facts : Calories 515.9, Fat 30.1, SaturatedFat 7.3, Cholesterol 103.5, Sodium 966.5, Carbohydrate 28.8, Fiber 4.8, Sugar 4.3, Protein 29.3
MOJO ROAST CHICKEN (POLLO ASADO)
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
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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