CUBAN-STYLE SLOW COOKER MOJO CHICKEN
Tangy and bright citrus flavors light up the taste of this chicken, prepared in the slow cooker. Boneless, skinless chicken breasts are slow-cooked in a mixture of citrus juices and seasonings. You can shred the chicken breasts for an ingredient in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole, as a main dish, with the yummy sauce. We like these whole, with Cuban Black Beans I, a recipe from the site, and steamed white rice.
Provided by Bibi
Time 2h55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
- Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
- Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
- Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 9 g, Cholesterol 131.8 mg, Fat 9.9 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 1.7 g, Sodium 441.2 mg, Sugar 3.3 g
SUPER FRESH CUBAN-STYLE MOJO
There are many, many recipes for Cuban-Style Mojo. Some use naranja agria (sour orange) or dried herbs. I like this particular recipe because it is so easy and tastes so fresh. This recipe is an adaptation of the mojo made by my grandmother, who is from a small town in the province of Pinar Del Rio, in western Cuba. I usually use this delicious sauce on top of boiled yuca and as a dipping sauce for fried yuca, fried malanga or fried green plaintains (tostones). But it is very versatile and can be used to dip other vegetables in, as a marinade or sauce for meat, fish or chicken, or even mixed into a side dish of rice..
Provided by miamimami
Categories Sauces
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Make sure you use freshly minced garlic for this recipe! Blend all ingredients with wire whisk. Place in a covered container (preferably glass) refrigerator for one hour so that the flavors may blend and intensify prior to use. Keeps for 2-3 days in refrigerator.
Nutrition Facts : Calories 201.1, Fat 20.6, SaturatedFat 2.8, Sodium 439.3, Carbohydrate 5.9, Fiber 0.8, Sugar 0.9, Protein 0.6
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