Cuban Mojito Recipe Recipes Recipes Recipe For Chicken

MAMA'S MOJITO CHICKEN

Steps:

• Combine ALL marinade ingredients together in a blender; blend until smooth.
• Pour into a zipper seal bag.
• Add chicken breasts and allow to marinade in refrigerator for 2-4 hours.
• Discard marinade after that time.
• At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill.
• Cook just until meat is no longer pink in middle, about 20 minutes; turn once during cooking.
• Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.

MOJITO MANGO CHICKEN

Steps:

• Preheat oven to 350 degrees.
• To make salsa, heat oil in a skillet over medium high heat.
• Add green pepper and onions and saute about 4 minutes.
• Add minced ginger and red pepper flakes, saute another 1 minute.
• Now add mango and cook an additional 5 minutes.
• Now add rum and lime juice and simmer for one minute.
• Take off the heat and stir in mint. Set mango salsa off to the side.
• For the chicken breast preparation pat the breasts dry.
• Combine the flour, garlic powder, ginger, salt and pepper.
• Lightly pat the chicken into the flour mixture.
• Heat the oil over medium high heat in an oven proof skillet.
• Lightly brown the chicken for about three minutes on each side.
• Pour the mango salsa over the chicken.
• Put the uncovered skillet in a 350 degree oven for 10 minutes.

MOJITO CHICKEN

Steps:

• Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
• Preheat oven to 300 degrees F.
• Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
• In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
• Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
• When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
• Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
• Combine all ingredients in mixing bowl.
• In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

SPICY CUBAN MOJO CHICKEN WITH MANGO-AVOCADO SALSA

Steps:

• Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
• While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
• To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

CUBAN MOJITO

Steps:

• In 4 highball glasses, add 4 mint leaves, 4 pieces of lime, and 2 teaspoons sugar to each glass. Muddle in the bottom of the glass using a muddler or a wooden spoon. Add ice to each glass, top with the seltzer water, and stir. Add 1-ounce rum to each glass, if desired.

CUBAN MOJITO

Steps:

• Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.