Cuban Style Mojo Chicken with Cilantro Lime Rice

25 mins
Serves 1
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Directions

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