Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

62
weekendchef 4

"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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Ingredients

3 h 35 m servings 441 cals
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Nutrition

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile 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 to marinate for about 2 1/2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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 to rest for 3 to 5 minutes.
  4. 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.
  5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Reviews

62
  1. 84 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 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...

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 co...

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...

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 o...

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 h...

I thought this was an excellent recipe! My fiance loved it as well. I didn't have time to marinate the chicken, so I just sauteed it in the paste from the blender, and transfered it all to a bak...

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.

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.... ...

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...