Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

62
weekendchef 4

"Thanks to Mrs. Sequilla, a good friend's mom down in Little Havana, South Florida! She shared this recipe that was her grandmother's favorite. Everytime I make it someone asks for the recipe."

Ingredients

3 h 35 m servings 441 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.
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Reviews

62
  1. 84 Ratings

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This was delicious! I marinated the chicken for a day to give it extra flavor, and instead of just using plain mango and avocado chunks, I combined them with the juice of one lime and some fresh...

This is by far my favorite recipe!!! I follow the recipe to the T (which is a rarity for me) and it comes out perfect every time. Serve with black beans and plantains fried in butter for more co...

This was fantastic. I had to make a couple of alterations due to missing some ingredients. First, I bought a chili pepper but lost it between te store and home. I took a chance and used Sriracha...

This was so yummy my vegetarian sister tried a bite and ended up eating half a breast herself she thought it was so yummy. I did have trouble thickening the sauce but used five alive instead o...

Superb. I did chop the avocados and mango and added some chopped red pepper to make more of a salsa. Didn't have orange juice so I used Simply Lemonade, added Hot Mango Pick-a-Pepper sauce and h...

I thought this was an excellent recipe! My fiance loved it as well. I didn't have time to marinate the chicken, so I just sauteed it in the paste from the blender, and transfered it all to a bak...

The chicken was okay. I let it marinate for 24 hours and the chicken didn't have big flavor. I thought the sauce had way to much butter.

My husband grilled chicken breasts for our guests & I had the salsa over grilled tofu... I served plantains, blk beans&rice, veggie empanadas, hawaiian rolls & sangria... everyone RAVED.... ...

This one is definitely a keeper! One of the best chicken dishes I've ever had. I followed the recipe almost exactly, but had to substitute a white/yellow chile for the red chile and had to bake...