Looking to up your chicken game? Chef Massimo Capra has what you need! His Cuban chicken recipe is not only delicious, it is surprisingly simple to make.
Cuban mojo chicken
Ingredients for chicken:
- 1 tsp cumin seed
- 3 cloves garlic, chopped
- 1 fresh red chili pepper, chopped
- ¼ tsp salt
- 2 tbsp olive oil
- 5 tsp orange juice
- 5 tsp lemon juice
- 2 x 8 oz boneless, skinless chicken breast halves
Ingredients for glaze:
- 2 tbsp olive oil
- ½ cup orange juice
- 1 tsp lime zest
- 1 tsp honey
- 1 tsp sweet soy sauce
- ¼ cup cold, unsalted butter, cut into pieces
- ½ cup diced mango
- ½ avocado
- Chopped fresh cilantro & fresh parsley to taste
Method:
Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes.
Place the cumin seeds, garlic, chili 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 it to marinate for a few 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 it 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.
Courtesy Massimo Capra