Cuban Mojo Chicken with Mango

    3 hours 5 mins

    I learned this recipe from a Cuban neighbor in Florida. Whenever I make it, everyone always asks me for the recipe!

    Be the first to make this!

    Serves: 4 

    • 1 teaspoon cumin seed
    • 3 cloves garlic, chopped
    • 1 fresh red chilli, chopped
    • 1/4 teaspoon salt
    • 2 tablespoons olive oil
    • 5 teaspoons orange juice
    • 5 teaspoons lemon juice
    • 2 boneless, skinless chicken breast halves
    • 2 tablespoons olive oil
    • 1/2 cup orange juice
    • 1 teaspoon lime zest
    • 1 teaspoon honey
    • 1 teaspoon soya sauce
    • 1/4 cup cold, unsalted butter, cut into pieces
    • 1/2 cup diced mango
    • 1/2 avocado
    • Chopped coriander to garnish

    Prep:40min  ›  Cook:25min  ›  Extra time:2hr marinating  ›  Ready in:3hr5min 

    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. Heat a skillet over medium-high heat. Cook the chicken until the juices run clear. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
    3. 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.
    4. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with coriander.

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