Recipe by weekendchef
"Thanks to Mrs. Sequilla, a good friend's mom down in Little Havana, South Florida! She shared this recipe that was her grandmother's favorite. Everytime I make it someone asks for the recipe."
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fresh red chile pepper, chopped
2 (8 ounce)
boneless, skinless chicken breast halves
sweet soy sauce
cold, unsalted butter, cut into pieces
chopped fresh cilantro to taste
chopped fresh parsley to taste
This was delicious! I marinated the chicken for a day to give it extra flavor, and instead of just using plain mango and avocado chunks, I combined them with the juice of one lime and some fresh cilantro and parsley to make more of a "salsa." The chicken was moist and flavorful, the salsa was amazing, and the citrus sauce complimented it perfectly. I served this with some frozen corn seasoned with butter, salt, pepper, and dried thyme leaves. My fiancee called this meal "crazy tasty", which is his highest honor! I'll be making this one again soon. The only thing I'll change is that I'll probably add more red pepper to the marinade next time, as this wasn't 'spicy' at all, but other than that, I'd say it was pretty perfect.
The chicken was okay. I let it marinate for 24 hours and the chicken didn't have big flavor. I thought the sauce had way to much butter.
This is by far my favorite recipe!!! I follow the recipe to the T (which is a rarity for me) and it comes out perfect every time. Serve with black beans and plantains fried in butter for more complete cuban resteraunt experience. Now I've just got to find a bomb yucca recipe.
This was fantastic. I had to make a couple of alterations due to missing some ingredients. First, I bought a chili pepper but lost it between te store and home. I took a chance and used Sriracha hot sauce (what looked to be the amount of the missing pepper) and omitted the salt. Second, I used cumin powder instead of seeds (one teaspoon). Third, I used two teaspoons lime juice instead of the lime zest (I just didn't feel like zesting the lime). Fourth, I reduced the butter to 1 tablespoon. I poked holes in the chicken and marinated for 6 hours. It had a nice kick, not too spicy. I could have drank the sauce, it was so good!
This was so yummy my vegetarian sister tried a bite and ended up eating half a breast herself she thought it was so yummy. I did have trouble thickening the sauce but used five alive instead of orange juice so this might have been the cause. Also used a green chillie instead of red. Did not find it spicy at all. Even my picky 4 year old liked it. Will make this again and again.
Superb. I did chop the avocados and mango and added some chopped red pepper to make more of a salsa. Didn't have orange juice so I used Simply Lemonade, added Hot Mango Pick-a-Pepper sauce and honey for the sauce over the chicken. Mmm. Delicious.
My husband grilled chicken breasts for our guests & I had the salsa over grilled tofu... I served plantains, blk beans&rice, veggie empanadas, hawaiian rolls & sangria... everyone RAVED.... seriously raved.
This one is definitely a keeper! One of the best chicken dishes I've ever had.
I followed the recipe almost exactly, but had to substitute a white/yellow chile for the red chile and had to bake the chicken longer than the 8 minutes the recipes calls for. My pieces of chicken were very thick.
It was flavorful and moist, but not at all spicy. The sauce was amazing and the avocado, mango and cilantro on top made the dish complete. As we were eating dinner, my husband and I looked at each other and we knew this was a winner. I can't wait to cook this for a dinner party!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Cuban Mojo Chicken with Mango-Avocado Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 286
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