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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 336.0
  • Total Fat: 14.7 g
  • Cholesterol: 65.7 mg
  • Sodium: 234.4 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 28.0 g

View full nutritional breakdown of Spicy Cuban Mojo Chicken with warm Mango-Avocado Salsa calories by ingredient
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Spicy Cuban Mojo Chicken with warm Mango-Avocado Salsa

Submitted by: TERRIFICLYFIT
Spicy Cuban Mojo Chicken with warm Mango-Avocado Salsa

Introduction

I originally found this recipe online at http://www.tasteofcuba.com/spicymojochicke
n.html about 7 years ago when I first met my husband. As he's of Cuban descent, I wanted to impress him with the newfound ability to cook Cuban food. He assures me that no Cuban actually eats a meat topped with fruit, but he does, so that's one down!
I originally found this recipe online at http://www.tasteofcuba.com/spicymojochicke
n.html about 7 years ago when I first met my husband. As he's of Cuban descent, I wanted to impress him with the newfound ability to cook Cuban food. He assures me that no Cuban actually eats a meat topped with fruit, but he does, so that's one down!

Number of Servings: 4

Ingredients

    For the chicken:
    1 tbsp cumin powder
    3 garlic cloves, minced
    2 tsp red chili powder or chili lime seasoning
    2 tbsp olive oil
    cup orange juice
    2 tbsp lime juice
    2 large boneless chicken breasts
    ripe fresh or frozen mango, peeled, chopped (if frozen, defrost in microwave for 3 min)
    ripe avocado, peeled, diced or sliced

    For the salsa:
    2 tbsp chicken drippings or olive oil
    cup orange juice
    1 tbsp lime juice
    1 tbsp honey
    2 tsp low sodium soy sauce
    2 tbsp of butter or margarine (or butter substitute)

Directions

To make the mojo marinade: In a heavy medium-size skillet over medium-high heat, heat olive oil until hot. Mix with the cumin, garlic, and chili powder (or chili lime seasoning) and heat until garlic is toasted, about 1 min. Pour mixture into a medium bowl. Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool. Add the chicken to the marinade, turning to coat. Cover the chicken with plastic wrap and refrigerate for at least 1 hour and up to 3 hours.

Preheat the oven to 350 F. Remove the chicken from the marinade. In a heavy skillet, over moderately high heat, brown the chicken on both sides, about 23 minutes per side. Finish chicken by placing it back in the marinade. Combine the mango and avocado in medium bowl. Scatter the mango and avocado around the chicken. Bake in the oven for 78 minutes. Cover with foil and allow to sit for 35 minutes.

While the chicken is baking, whisk together the chicken drippings, orange juice, lime juice, honey and soy sauce in saucepan over medium-high heat. Bring to a boil and reduce for approximately 58 minutes. Remove from the heat and quickly whisk in the pats of butter one at a time.

Drizzle the warm chicken and mango-avocado with sauce and serve.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user TERRIFICLYFIT.






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Member Ratings For This Recipe

  • Very Good! I served it over rice and the family loved it! The chicken was very tender, but it did take longer to cook then stated above. - 11/4/09

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