Cuban Style Mojo Chicken with Cilantro Lime Rice
Directions
- 1Combine olive oil, lime juice, orange juice, orange zest, garlic, cilantro, saffron, oregano, cumin, salt, and pepper in a blender. Blend until smooth.
- 2Pour marinade over chicken legs and thighs in a large bowl. Marinate for at least 8 hours, preferably overnight.
- 3Preheat oven to 450 degrees F (232 degrees C).
- 4Line a sheet pan with parchment paper. Place marinated chicken on the prepared pan, tucking orange wedges between the chicken pieces.
- 5Roast chicken in preheated oven until cooked through.
- 6Rinse rice thoroughly. Combine rice, chicken stock, and lime juice in a large pot. Season with salt.
- 7Cook rice on the stovetop like regular rice until tender, about 20 minutes.
- 8In a pan, melt butter. Add corn, stir to combine.
- 9Combine black beans, chicken stock, tomato bouillon, oregano, cumin, salt, and pepper in a large pot. Simmer for 15 minutes.
- 10Stir in cilantro and lime juice into the corn. Season with salt, pepper and cotija cheese.
- 11Spread cooked rice on a sheet pan, sprinkle with cilantro, mix to combine.
- 12Serve 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
- 2 cloves garlic
- 1 bunch cilantro
- 1 tsp saffron
- 1 tsp oregano
- 1 tsp cumin
- 1 pinch salt
- 1 pinch black pepper
- 2 lbs chicken legs and thighs
- 8 oranges
- 2 cups rice
- 4 cups chicken stock
- 8 limes
- 4 tbsp butter
- 2 cups corn
- 1 tsp tomato bouillon
- 2 handfuls cotija cheese
Equipment
blendersheet panlarge bowlwhisktongssmall bowls
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