SLOW COOKER MOJO CHICKEN
This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.
Provided by Yoly
Time 10h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
- Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 698 calories, Carbohydrate 44.1 g, Cholesterol 105.8 mg, Fat 47.4 g, Fiber 11.9 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1207.6 mg, Sugar 5.2 g
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-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
CUBAN-STYLE SLOW COOKER CHICKEN FRICASSEE
"This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains."
Provided by Dommynchristian
Categories South American
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
- Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
- Place chicken legs in slow cooker, and pour mixture over chicken.
- Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.
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