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
POLLO A LA NARANJA (CHICKEN IN ORANGE SAUCE)
This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food
Provided by Annacia
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large, deep frying pan with a heavy bottom.
- Fry chicken breasts, turning so that they brown on both sides.
- Remove from pan and set aside.
- Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
- Add the juices and the white wine.
- Reduce the sauce a bit by simmering for a few minutes.
- Pour the Sauce into a food processor or blender and puree.
- Return the sauce to the frying pan.
- Salt and pepper to taste.
- Note: If you prefer a "chunky" sauce, you do not have to puree.
- Return the chicken to the frying pan of sauce.
- Cover and simmer for 10-15 minutes.
- Place chicken on plates, spooning sauce over each piece.
- Garnish with orange slices. Serve with rice and bread.
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 Caribbean Recipes
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
CUBAN CHICKEN WITH MOJO (POLLO CON MOJO)
Why daydream about warm, tropical destinations when you can transport yourself?! Juliann's recipe is like a warm Cuban breeze scented with the aroma of lime and cumin. That's right, it's THAT good! Sign me up for seconds, please.
Provided by Juliann Esquivel @Juliann
Categories Chicken
Number Of Ingredients 10
Steps:
- In your blender add half cup lime juice, (save the 1/4 cup lime juice left for later) 4 cloves garlic, oregano, cumin, salt, and black pepper. blend well pour into a large freezer bag and add your cut up chicken. Seal and massage bag so as to incorporate marinade well into the chicken refrigerate over night or at least for two hours.
- Next day or two hours later. Preheat oven on 350 degrees for 10 minutes then place chicken in a large baking pan and bake uncovered on 350 degrees for 45/55 minutes. Chicken should be golden brown. Do not over bake or the chicken will be dry.
- While chicken is baking heat the olive oil in a large skillet and add onion slices and smashed garlic. Saute on a medium flame for about three to four minutes add the adobo powder and a small sprinkle of oregano,cumin,salt and black pepper. Stir again and add the remaining 1/4 cup of lime juice. Stir well for half a minute more and remove from the flame.
- When chicken is done remove from the oven and pour the mojo all over the baked chicken. Serve with white rice, and seasoned Cuban black beans. You may want to add a little more salt and pepper to suit your taste. Enjoy!
POLLO EN MOJO (WELL SORT OF)
This is another popular way chicken is served in the Canary Islands. Each bar has their own recipe, but the basics are the same. Of course I have a cookbook that is solely variations of "mojo" sauce in the Canaries...that will give you an idea of how much variation there is for "mojo!" I hope you enjoy the recipe as much as we do! Prep time does not include marinating time, so be sure to allow for that.
Provided by canarygirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash garlic and salt until creamy.
- Add cayenne peppers and cumin seeds and continue to mash.
- Add paprika and mix.
- Add oil and mix, then add vinegar and mix again.
- Marinate chicken for 2-3 hours in the refrigerator.
- (I have made the recipe until this point and frozen the raw chicken-- when you thaw it, it will be even tastier than marinating in the fridge, after thawing, prepare as follows) Heat a small amount of oil over medium high heat.
- Fry chicken pieces until cooked through-- for bone-in, about 20 minutes or so, for boneless skinless breasts, about 15 minutes.
- May also be done on the grill.
Nutrition Facts : Calories 488.2, Fat 34, SaturatedFat 7.5, Cholesterol 131.6, Sodium 125.6, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 41.2
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