CUBAN LEMON-GARLIC CHICKEN
Bring the taste of Havana to your kitchen with this flavor-packed chicken recipe. This Cuban dish features garlic and a blend of citrus juices in a special "mojo" marinade. The marinade infuses the meat with spices and acidity, resulting in tender, flavorful meat. If you have time, marinate the chicken thighs 24 hours in advance to get maximum flavor. Broiling the chicken after it's baked creates addictive, super crispy skin. In Cuba, this type of chicken dish would typically be served with "arroz con gris" (rice and beans) and fried plantains.
Provided by Ariana Corrado
Categories Dinner
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blend orange juice, lemon juice, lime juice, cilantro, garlic, salt, oregano, white pepper, cumin, coriander, and olive oil together in a blender until smooth; about 30 seconds. Put chicken thighs in a large, resealable plastic bag; add marinade and remove as much air as possible before sealing bag. Marinate chicken in refrigerator for 1 hour to overnight.. Preheat oven to 375°F (190°C). Put thighs into a square baking dish with skin-side up. Pour marinade over the chicken. Roast in oven for 20 minutes. Increase temperature to on 425°F (220°C). Cook chicken at the adjusted temperature for 15 minutes, turn and cook skin-side-down until the chicken is no longer pink at the bone, about 10 minutes more. Switch oven to Broil-High and turn thighs again so skin side is facing up. Broil until skin has browned, about 3 minutes more.
VIRGINIA'S CUBAN GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients except the chicken. Add the chicken and marinate in the refrigerator for 1 to 2 days.
- Grill chicken over hot heat until cooked through.
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.
GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
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
CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN
The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.
Provided by LizzyGirl09
Categories Caribbean
Time 10m
Yield 1 marinade, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
- Add your choice of pork, beef, chicken or fish.
- Marinate for at least two hours.
- Prepare in your preferred method of cooking.
CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE)
Steps:
- In a mortar and pestle, add the garlic cloves and salt. Mash both until you get a smooth paste.
- In a large mason jar, add the garlic paste, minced onion, black pepper, oregano, cumin, sour orange juice, and olive oil. Close the jar tightly with the lid and shake it until well combined. Be sure to shake well before every use.
- Feel free to taste and adjust seasoning. If you're not a fan of garlic, you can add less (maybe 5 or 6 cloves). This marinade should taste garlicky, fresh, tangy, citrusy, bright, and slightly sour. Never sweet nor spicy.
- This recipe makes approximately 2 cups of mojo marinade which will last approximately up to 3 weeks in an airtight container/mason jar. You can also freeze it in an airtight container for up to 3 months. Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 27 kcal, Carbohydrate 1.8 g, Fat 2.2 g, Sodium 99 mg, Sugar 1 g
CUBAN MOJO CHICKEN
Roasted chicken marinated in a fantastic Cuban Mojo marinade! it's citrusy, garlicky, with fresh lime flavours and cilantro. Packs some serious flavours!
Provided by Nagi
Categories Dinner
Time 13h
Number Of Ingredients 14
Steps:
- Place the marinade ingredients in a food processor. Blend until the cilantro is finely chopped.
- Pour the marinade over chicken in a large bowl. Cover with cling wrap and marinate for 12 - 36 hours.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 25 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 151 mg, Sodium 585 mg, Sugar 3 g, ServingSize 1 serving
CUBAN MOJO CHICKEN
This Cuban Mojo Chicken is infused with a flavorful Mojo marinade made with citrus, garlic and spices, then oven roasted until golden brown, juicy and tender! This mouthwatering Mojo Chicken is perfect for dinner any day of the week and also fabulous for company!
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
- In a small bowl, mix all the Cuban Mojo marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
- Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
- Remove the chicken from the marinade and place in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
- Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Garnish with lemon and lime slices (optional)
Nutrition Facts : Calories 504 kcal, Carbohydrate 3 g, Protein 35 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 193 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving
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 CHICKEN FRICASSEE
Cuban chicken fricassee - tender chicken simmered in a robust tomato sauce - is the ultimate comfort food. It's easy and inexpensive to make, hearty and perfect for hungry appetites.
Provided by Lizet Bowen
Categories Dinner Recipes
Time 1h55m
Number Of Ingredients 19
Steps:
- Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.
- Remove the chicken from the marinade; pat dry using paper towels and reserve marinade.
- Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate.
- To the same saucepan, add the onion and bell pepper and cook until they are soft.
- Reduce the heat to low. Add tomato sauce and wine. Cook for about 5 minutes, or until the sauce thickens.
- Return the browned chicken to pan and add the reserved marinade, potatoes, salt, pepper, cumin, oregano, and 1⁄2 cup water; bring to a boil. Cover and cook until the chicken and potatoes are tender, about 20 minutes.
- Stir in the olives before serving.
Nutrition Facts : Calories 558 calories, ServingSize 1/6 of recipe
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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- Place all marinade ingredients except onion in your food processor. Mix until cilantro is finely chopped but stop before it’s creamy and fully blended.
- Add chicken and onion to large glass bowl or baking dish. Cover with marinade. Cover bowl and marinate for at least 4 hours or up to 24 hours (the longer, the better the flavors!). If you can, toss the chicken from time to time.
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16 TRADITIONAL CUBAN FOODS TO TRY BEFORE YOU DIE
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- Ropa Vieja. When I was growing up, my Abuela would make me a special meal on my birthday. More often than not, the meal I chose was Ropa Vieja. It consists of tender shredded beef that is cooked in tomatoes and served over tons of fluffy white rice.
- Picadillo. Picadillo was the other dish that I tended to request as my birthday meal. My Abuela makes it with ground beef, potatoes, olives, and string beans in a big pot, but the recipe varies depending on the cook.
- Pernil. This roast pork shoulder is the tenderest, most succulent dishes you could ever dream of. I have a hard time not ordering it when I'm out at a Cuban restaurant.
- Masitas. Just thinking about a plate full of masitas and rice makes me want to run to the Latin American restaurant down the street from me. These crispy chunks of fried pork are tender on the inside and crunchy on the outside and oh so flavorful.
- Tostones. Tostones are flat, fried plantains that I could eat like a bag of potato chips. I gained a newfound appreciation for my mom and Abuela when I tried to make them myself last year.
- Rice and Beans. So simple, yet so delicious. Just ask my roommates, I eat some variation of rice and beans at least once a week, and in my opinion no pantry is complete without a can of Goya black beans.
- Mojo. I would literally drink mojo. This marinade and dipping sauce tastes good on everything. It's made of the best two ingredients in the world: lime and garlic, along with a whole bunch of other spices and citrus.
- Yuca. There's nothing better than yuca steamed in garlicky mojo sauce. Yuca is another word for cassava root, a starch that is similar to a potato. You can eat it like French fries or baked or steamed.
- Bunuelos. Cuban Bunuelos are little donuts made out of yuca. They taste like light, flaky doughnuts and they are usually dipped in a sauce made of anise.
- Maduros. Can you tell Cubans love plantains? Maduros are sweet plantains that are only fried once, as opposed to tostones getting fried twice. They taste delicious as a side dish to some simple fried eggs.
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