Spicy Cuban Mojo Chicken with Mango-Avocado Salsa recipe
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Ingredients
- 1 teaspoon cumin seed 3 cloves garlic, chopped 1 fresh red chile pepper, chopped ¼ teaspoon salt 2 tablespoons olive oil 5 teaspoons orange juice 5 teaspoons lemon juice 2 (8 ounce) boneless, skinless chicken breast halves 2 tablespoons olive oil ½ cup orange juice 1 teaspoon lime zest 1 teaspoon honey 1 teaspoon sweet soy sauce ¼ cup cold, unsalted butter, cut into pieces ½ cup diced mango ½ avocado chopped fresh cilantro to taste chopped fresh parsley to taste
Nutrition Info
- 441.2 caloriescarbohydrate: 15.4 gcholesterol: 95.1 mgfat: 31.7 gfiber: 2.7 gprotein: 25.2 gsaturatedFat: 10.5 gservingSize: -sodium: 364.3 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Spicy Cuban Mojo Chicken with Mango-Avocado Salsa
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.