Cuban Mojo Chicken with Yellow Rice
This Cuban Mojo Chicken with Yellow Rice is bursting with zesty citrus and aromatic herbs, making it a vibrant, flavorful meal perfect for any night.
Servings: 4 servings
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
Instructions
- 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.
- 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 more flavor.
- 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. Fluff the rice with a fork and stir in the chopped fresh cilantro.
- Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess 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 browned.
- Plate the Cuban Mojo Chicken alongside a generous scoop of yellow rice garnished with extra cilantro if desired. Serve with sautéed vegetables, salad, or your favorite sides.
Equipment
- Mixing bowl
- Large skillet or grill pan
- Medium saucepan with lid
- Tongs
- Measuring cups and spoons
- Sharp knife and cutting board
Notes
- Marinate the chicken for at least 30 minutes for best flavor; overnight marinating enhances tenderness.
- Do not overcrowd the skillet when cooking chicken to ensure a good sear and even cooking.
- Use freshly squeezed orange and lime juice for the most vibrant and authentic flavor.
- Resist lifting the lid while cooking rice to keep steam in and achieve fluffy texture.
