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
24 TRADITIONAL CUBAN FOODS (+ RECIPE COLLECTION)
Looking for authentic Cuban recipes to spice up your dinner ideas? From ropa vieja to mojo pork, these dishes are easy to make and simply irresistible!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cuban dish in 30 minutes or less!
Nutrition Facts :
DELICIOUS CUBAN GARLIC CHICKEN
Make and share this Delicious Cuban Garlic Chicken recipe from Food.com.
Provided by bobafemme
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mix to make a marinade out of all but chicken.
- 2. Marinade chicken for 1hour to overnight in refrigerator.
- 3. Place chicken in pan, cover with marinade.
- 4. Bake at 450 for 30 minutes.
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.
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
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 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 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.
SLOW COOKER CUBAN CHICKEN RECIPE
This flavorful Cuban chicken recipe is amazing with a side of rice.
Provided by Latina Mom Meals
Categories Main Dish Slow Cooker
Number Of Ingredients 17
Steps:
- Add chopped vegetables to slow cooker, layer chicken over vegetables.
- In a small bowl, combine remaining ingredients except for the lime juice, mix together.
- Pour bowl contents into the slow cooker over the chicken.
- Cook on low 3-4 hours or high 5-6 hours.
- When ready to serve, squeeze in lime juice.
- Shred chicken, mix, and serve.
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- In a large bowl, mix the minced garlic, olive oil, oregano, salt, pepper, rosemary and lemon juice.
- Add the chicken and using a pair of tongs, move the chicken so every piece is coated with the marinade.
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- Ropa Vieja with fried plantains. Ropa vieja with fried plantains is among Cuba’s and one of most-loved dishes. It is a simple and tasty way to feed a crowd.
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- Add lime juice to the mixture. Continue to crush ingredients and add olive oil. Add more salt if necessary.
CUBAN MOJO CHICKEN AND RICE - JAR OF LEMONS
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4.9/5 (15)Total Time 8 hrs 40 minsCategory DinnerPublished 2020-09-13
- Blend the orange juice and zest, lime juice and zest, garlic, coconut oil, cilantro leaves, oregano, cumin, and salt, and pepper together in a blender or food processor.
CUBAN CHICKEN BOWLS - SWEET & SORREL
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5/5 (1)Servings 4Cuisine Caribbean, CubanCategory Main Course
- Combine all ingredients for the marinade into a food processor and pulse until combined. You should have a thick, runny marinade. Place cubed chicken and marinade in a zip loc bag and shake vigorously to coat the chicken in the marinade. Refrigerate for 30 minutes to overnight.
- When ready to cook, remove the chicken from the fridge and lightly shake off any excess marinade. Soak skewers in water to prevent them from burning. Place six pieces of chicken on each skewer. Grill for 5-10 minutes per side, or until fully cooked. Remove from grill.
- Prepare sides and serve while hot. Leftover chicken can be used for tacos or rice and bean bowls.
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- Combine all ingredients except the chicken in a gallon size plastic zipper top bag. Shake to combine fully. Add the chicken breasts, squeeze air out of the bag and seal. Massage the bag to coat the chicken with the marinade. Place in the refrigerator for at least 2 hours; preferably overnight.
- In a medium sauce pan over medium-high heat, heat the olive oil. When rippling can be seen on the oil’s surface, add the garlic. Stir as the garlic sautés and become fragrant. Do not allow it to brown (1 minute to 1 ½ minutes).
- In a large non-stick skillet heat 2 tablespoons of the oil over medium-high heat. When rippling can be seen on the oil’s surface place ½ cup of the plantain/banana slices in a single layer in the pan. Watch for browning (can be as quick as a minute) and flip the slices over to brown on both sides.
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- Place chicken in large Ziploc bag and pound with mallet until thin (about 1/4”-3/8” thick). Remove from bag and pat dry with paper towel.
INSTANT POT CUBAN CHICKEN NOODLE SOUP - SPARKLES TO SPRINKLES
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- Add the olive oil, carrots, potatoes, and onion to the electric pressure cooker. Cook about 2 to 3 minutes or until the vegetables begin to soften. Stir in the garlic.
- Add the chicken, broth, tomato paste, sazon packet, salt, oregano,and black pepper to the electric pressure cooker and stir.
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- Using a Dutch oven heat two tablespoons of olive oil on medium high heat and add the whole cut up chicken pieces skin side down. Cook 10 minutes until skin is golden brown but not too brown. Turn pieces over and cook another 5-10 minutes. Remove chicken and reserve on a plate. Add diced onions and bell pepper and sauté until tender about 5 minutes. Stir in smashed or grated fresh garlic and continue cooking for 2 minutes. Add the chicken back into the Dutch oven.
- Add in the white wine (vino seco) to deglaze the Dutch oven. Stir and get any bits that got stuck to the bottom of pot. Next add Goya tomato sauce and chicken stock. Stir to combine. Next, add salt, garlic powder, black pepper, cumin, and bijol. Yellow food color can be used if you do not have bijol. Stir to combine and stir in the green olives with juice. Turn the heat down to medium low, cover and let simmer for 20 minutes.
- While the chicken is simmering peel and cut the potatoes into 1 to 2 inch cubes. Finely chop the cilantro. After 20 minutes add the potatoes and cilantro to chicken and continue simmering another 30 minutes until chicken is cooked and potatoes are fork tender. Always make sure chicken is cooked until an internal temperature of 165 degrees is reached. Serve with white rice and crusty French bread for dipping in the sauce. You’re going to want to get every last drop.
CUBAN MOJO CHICKEN RECIPE - DELICIOUS RECIPES
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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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- Add all the marinade ingredients to the bowl with the chicken and toss everything, making sure the chicken is all covered in the marinade. Cover the plastic container with the lid, or if you used a bowl, cover with plastic wrap. Refrigerate for at least 2 hours to 8 hours.
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