Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Name: Spicy Cuban Mojo Chicken with Mango-Avocado Salsa
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado; 1 teaspoon cumin seed; 4 servings chopped fresh cilantro to taste; 4 servings chopped fresh parsley to taste; 3 cloves garlic, chopped; 1 teaspoon honey; 5 teaspoons lemon juice; 1 teaspoon lime zest; 118 milliliters diced mango; 2 Tbsps olive oil; 118 milliliters orange juice; 1 fresh red chile pepper, chopped; 0 teaspoons salt; 454 grams boneless, skinless chicken breast halves; 1 teaspoon sweet soy sauce; 59 milliliters cold, unsalted butter, cut into pieces

If you want to add more Mexican recipes to your recipe box, Spicy Cuban Mojo Chicken with Mango-Avocado Salsa might be a recipe you should try. This main course has 383 calories, 26g of protein, and 25g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 3 hours and 35 minutes. This recipe from Allrecipes requires chile pepper, garlic, honey, and butter.

Instructions

Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes.

Ingredients you will need

Cumin Seeds

Sandwich Bread

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Pepper

Orange Juice

Cumin Seeds

Lemon Juice

Olive Oil

Marinade

Whole Chicken

Garlic

Salt

Equipment you will use

Blender

Bowl

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Orange Juice

Lime Zest

Olive Oil

Soy Sauce

Whole Chicken

Butter

Honey

Equipment you will use

Frying Pan

Whisk

Oven

To serve, place chicken on the plate and sprinkle with mango and avocado.

Ingredients you will need

Avocado

Whole Chicken

Mango

Drizzle with the sauce, and garnish with cilantro and parsley.

Ingredients you will need

Cilantro

Parsley

Sauce

Equipment

Ingredients

Servings:

avocado 1teaspoon

cumin seed 4servings

chopped fresh cilantro to taste 4servings

chopped fresh parsley to taste 3cloves

garlic, chopped 1teaspoon

honey 5teaspoons

lemon juice 1teaspoon

lime zest 118milliliters

diced mango 2Tbsps

olive oil 118milliliters

orange juice 1

fresh red chile pepper, chopped 0teaspoons

salt 454grams

boneless, skinless chicken breast halves 1teaspoon

sweet soy sauce 59milliliters

cold, unsalted butter, cut into pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.