Fried Chicken Cuban Style With Mojo Seasoning Food

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.

FRIED CHICKEN CUBAN STYLE WITH MOJO SEASONING

Steps:

• To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup. To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour. Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley.

CUBAN FRIED CHICKEN WITH MOJO SEASONING

Steps:

• To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup.
• To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour.
• Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.

CUBAN MOJO WINGS

Steps:

• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F.
• Whisk together the flour and 3/4 teaspoon salt in a large bowl. Dredge the wings in the flour mixture and fry until browned and crispy, 10 to 12 minutes.
• Meanwhile, add the cumin, garlic powder, onion powder, oregano, orange zest, lime zest, and 2 teaspoons salt in another large bowl. Mix well.
• Transfer 2 teaspoons of the mojo seasoning to a small bowl and add the sour cream, orange juice and lime juice. Mix to combine.
• Add the melted butter to the remaining mojo seasoning and whisk to combine. Toss the fried wings in the mojo butter. Serve with the sour cream dipping sauce.

CUBAN CHICKEN WITH MOJO (POLLO CON MOJO)

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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!