Cuban Style Mojo Chicken with Cilantro Lime Rice
Directions
- 1Make the marinade by blending olive oil, lime juice, orange juice, orange zest, garlic, cilantro, sa laancho, oregano, cumin, salt, and pepper.
- 2Pour the marinade over chicken legs and thighs; marinate for at least 8 hours.
- 3Arrange marinated chicken pieces on a sheet pan with orange wedges.
- 4Roast chicken at 450 degrees until cooked through.
- 5Rinse rice and cook with chicken stock and lime juice until tender.
- 6Cook corn with butter.
- 7Simmer black beans with chicken stock, tomato bouillon, oregano, cumin, salt and pepper for 15 minutes.
- 8Toss cooked corn with cilantro, lime juice, salt, pepper, and cotija cheese.
- 9Serve the roasted chicken with cilantro lime rice, corn, and black beans.
Ingredients
- 1 cup olive oil
- 1 cup lime juice
- 1 cup orange juice
- 1 orange orange zest
- 1 handful garlic
- 1 handful cilantro
- 1 tablespoon sa laancho
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 pinch salt
- 1 pinch black pepper
- 2 pounds chicken legs and thighs
- 8 oranges
- 2 cups rice
- 4 cups chicken stock
- 8 limes
- 4 tablespoons butter
- 2 cups corn
- 1 tablespoon tomato bouillon
- 2 handfuls cotija cheese
Equipment
blendersheet panlarge bowllarge potsaucepantongswhiskmeasuring cupsspoon
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