Cuban Mojo Chicken with Yellow Rice

If you’re craving vibrant, zesty flavors that transport you straight to the heart of the Caribbean, Cuban Mojo Chicken with Yellow Rice is your new go-to. This dish is a celebration of citrus and herbs, marrying the bright tang of fresh orange and lime juices with earthy cumin and oregano. It’s easy enough for a weeknight dinner yet impressive enough for guests. The juicy chicken thighs soak up the marinade’s magic, while the yellow rice is perfectly seasoned and fluffy, making every bite a delight. Ready to bring a little sunshine into your kitchen? Let’s dive in.

Why This Recipe is a Keeper

This Cuban Mojo Chicken with Yellow Rice shines because it balances bold flavors without overwhelming your palate. The marinade is fresh and citrusy, tenderizing the chicken and infusing it with a mouthwatering punch. Using skinless chicken thighs keeps the dish lean yet juicy, ideal for those who prefer a healthier option without sacrificing taste. The yellow rice, cooked in savory chicken broth and spiked with fresh cilantro, complements the chicken wonderfully, creating a harmonious, colorful plate. Plus, it’s a recipe that’s super approachable—no complicated techniques or hard-to-find ingredients. You’ll have dinner on the table in under an hour, and every bite will make you want to make it again.

Gather These Ingredients

• 4 skinless chicken thighs – tender and perfect for soaking up the marinade
• 1/4 cup fresh orange juice – adds a sweet citrus brightness
• 1/4 cup fresh lime juice – brings a zesty tang
• 1/2 cup olive oil – for richness and to bind the marinade
• 1 tablespoon minced garlic – aromatic and flavorful
• 1 teaspoon ground cumin – earthy warmth
• 1 teaspoon oregano – herbal depth
• Salt and pepper to taste – essential seasoning
• 1 cup yellow rice – the perfect base for the dish
• 2 cups chicken broth – infuses the rice with savory goodness
• 1/2 cup fresh cilantro, chopped – brightens the rice with herbaceous notes

Before You Start: Equipment

• Mixing bowl – to whisk together your mojo marinade
• Large skillet or grill pan – for cooking the chicken thighs evenly
• Medium saucepan with lid – to cook the yellow rice
• Tongs – for flipping the chicken safely
• Measuring cups and spoons – to ensure ingredient accuracy
• Sharp knife and cutting board – for chopping garlic and cilantro

Cooking Cuban Mojo Chicken with Yellow Rice: The Process

Step 1: Make the Mojo Marinade

In a mixing bowl, combine the fresh orange juice, fresh lime juice, olive oil, minced garlic, ground cumin, oregano, salt, and pepper. Whisk everything together until it forms a smooth, fragrant marinade. This mixture is the heart of your Cuban Mojo Chicken with Yellow Rice, so don’t rush it—let those flavors meld.

Step 2: Marinate the Chicken

Place the skinless chicken thighs in a shallow dish or resealable plastic bag. Pour the mojo marinade over the chicken, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for even more flavor. The citrus acids will tenderize the meat beautifully.

Step 3: Cook the Yellow Rice

While your chicken marinates, rinse the yellow rice under cold water to remove excess starch. In a medium saucepan, bring the chicken broth to a boil. Add the yellow rice, reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and stir in the chopped fresh cilantro for a fresh, herby finish.

Step 4: Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and place the thighs in the hot pan. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned. The pan will sizzle with flavor as the marinade caramelizes, giving you that irresistible golden crust.

Step 5: Serve and Enjoy

Plate your Cuban Mojo Chicken alongside a generous scoop of yellow rice garnished with a little extra cilantro if you like. This dish pairs wonderfully with a side of sautéed vegetables or a crisp green salad. For a little extra indulgence, consider serving it with Garlic Parmesan Pull Apart Potatoes for a comforting, flavorful meal.

Better Choices & Swaps

• Chicken Cuts: Prefer boneless, skinless chicken breasts? They work too, just reduce cooking time slightly to avoid drying out.
• Rice Options: Swap yellow rice for brown rice or quinoa for a whole grain boost, though cooking times will vary.
• Herb Variations: If you’re not a fan of cilantro, fresh parsley makes a nice alternative.
• Marinade Add-Ins: Add a pinch of smoked paprika or a dash of chili flakes for a smoky, spicy twist reminiscent of dishes like Maple Chili Glazed Chicken Thighs.
• Oil Alternatives: Avocado oil can be used instead of olive oil for a milder flavor with a high smoke point.

Notes from the Test Kitchen

• Marinating the chicken for at least 30 minutes is crucial for tenderness and flavor infusion. Overnight is even better if you plan ahead.
• Be sure not to overcrowd your skillet to get a good sear on the chicken; cook in batches if necessary.
• Freshly squeezed juices make all the difference here; bottled juices tend to be less vibrant.
• When cooking the rice, resist the urge to lift the lid too often—steam is key to fluffy yellow rice.

Make Ahead Like a Pro

You can marinate the chicken up to 12 hours in advance and store it in the refrigerator, making dinner prep a breeze. The yellow rice can also be cooked ahead and gently reheated with a splash of broth to keep it moist. For busy weeknights, having these components ready means dinner comes together in no time.

Common Questions

Can I use chicken breasts instead of thighs?

Absolutely! Boneless, skinless chicken breasts will work fine. Just keep in mind they cook faster and can dry out if overcooked, so adjust your cooking time accordingly.

How do I make the rice extra fluffy?

Rinsing the rice before cooking removes excess starch, which helps prevent clumping. Also, avoid lifting the lid during cooking to maintain steam, which is essential for fluffy rice.

Can this recipe be made gluten-free?

Yes! All the ingredients used here are naturally gluten-free, so this recipe is safe for gluten-sensitive diets as long as you use gluten-free chicken broth.

What’s the best way to store leftovers?

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth to keep the rice moist.

Desserts to Finish

• Garlic Parmesan Pull Apart Potatoes (a savory side that can also be paired creatively with sweet dips)
• Maple Chili Glazed Chicken Thighs (for those who want to explore more bold chicken recipes)
• Creamy Coconut Rice Pudding – a luscious and comforting sweet finish after a zesty meal
• Lemon Ricotta Cake – bright and moist, perfect to echo the citrus notes of the main dish

In Closing

Cuban Mojo Chicken with Yellow Rice offers a perfect balance of fresh citrus, aromatic herbs, and savory warmth that makes every meal feel like a little vacation. It’s approachable, full of flavor, and adaptable to what you have on hand. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a beloved staple. So grab those chicken thighs, zest up your cooking, and get ready to savor a dish that’s as vibrant as it is delicious.

Share on Pinterest