Juliann Esquivel Recipe

Cuban Chicken with Mojo (Pollo con Mojo)

By Juliann Esquivel Juliann


Recipe Rating:
 6 Ratings
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Bake

Juliann's Story

This chicken recipe is from my mother-in-laws table. She taught me how to make it when I was a newly wed. It's a real winner. Fast and easy its on my table in an hour. Cuban style chicken baked golden outside tender inside with a garlic and citrus sauce called "Mojo" in Spanish. It's delicious you will think you are in Miami. I Serve it with fluffy white rice and black beans, with a side serving of fried sweet plantains. Enjoy

Blue Ribbon Recipe

Notes from the Test Kitchen:
Why daydream about warm, tropical destinations when you can transport yourself?! Juliann's recipe is like a warm Cuban breeze scented with the aroma of lime and cumin. That's right, it's THAT good! Sign me up for seconds, please.

Ingredients

1 large
chicken, young fryer, cut in pieces leave the skin on.
8 clove
fresh garlic smashed (4 cloves in each dish)
3/4 c
fresh lime juice, no limes then use lemons, don't use the bottled juice
2 large
vidalia or texas sweet onion sliced thin
1/2 tsp
oregano
1/2 tsp
ground cumin
1 tsp
salt or more to suit your taste
1 tsp
adobo goya brand or any powdered adobo
1/4 tsp
ground black peper
1/4 c
olive oil, light
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Directions Step-By-Step

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!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban
Other Tag: Quick & Easy


  • Comments

  • 1-5 of 42
  • user
    Juliann Esquivel Juliann - Jul 17, 2010
    Juliann Esquivel [Juliann] has shared this recipe with discussion group:
    Cookbook Collectors Corner
  • user
    kathleen erbe redraven - Jul 26, 2010
    OMC!!!!!!!!!! This is simply fabulous looking. Florida huh? Wow you are on the other side, I live in Flagstaff, Arizona...Yes I said Az..We ain't well liked right now, but I live at 7,000 ft..We have all four seasons..indeed. We are in our Monsoon season now, and had a very bad fire, and there are floods now into homes, so sad, and it won't be over soon.
    Love this will make it for us while Aspen is healing, yes we will.
    Blessings, and love all of your recipes...kerbe
  • user
    Trina Alaniz bagma - Aug 17, 2010
    I tried this recipe and I must say IT IS TO DIE FOR. thank you so much for sharing your wonderful recipes. Trina
  • user
    Brenda Downey BJD - Nov 4, 2010
    I have added you to my favorite cook list, since I live in Fort Lauderdale for the last fourteen years...I originally came from Pennsylvania. I have always wanted to find original cuban or latin recipes while living in Florida! The latin dishes are delicious, especially the chicken using mojo..Ty!
  • user
    Juliann Esquivel Juliann - Dec 15, 2010
    Glad you liked my chicken recipe. LOL