How to Make Spicy Cuban Mojo Chicken with Mango-Avocado Salsa - A Step-by-Step Guide

Looking to spice up your dinner routine with a burst of Caribbean flavors? Look no further than this mouthwatering recipe for Spicy Cuban Mojo Chicken with Mango-Avocado Salsa. This dish combines the bold, tangy flavors of traditional Cuban mojo marinade with the sweet and juicy taste of mango-avocado salsa, creating a perfect balance of heat and freshness that will leave your taste buds dancing.

Cuban mojo chicken is a classic dish that is known for its zesty marinade, commonly made ...

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Ingredients

  • 1 teaspoon cumin seed
  • 3 cloves garlic, chopped
  • 1 fresh red chile pepper, chopped
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 5 teaspoons orange juice
  • 5 teaspoons lemon juice
  • 2 (8 ounce) boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • ½ cup orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1 teaspoon sweet soy sauce
  • ¼ cup cold, unsalted butter, cut into pieces
  • ½ cup diced mango
  • ½ avocado
  • chopped fresh cilantro to taste
  • chopped fresh parsley to taste

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
  • While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
  • To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.
  • Nutrition

    441 cal.

    • Total Fat: 32g
    • Saturated Fat: 11g
    • Cholesterol: 95mg
    • Sodium: 364mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 10g
    • Protein: 25g
    • Vitamin C: 52mg
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 517mg