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Cuban mojo chicken

Name: Cuban mojo chicken recipe
Yield: 4
Ingredients: 500g chicken breast; 1 dried bay leaf; 80.00 ml extra virgin olive oil; 2 onions, thinly sliced; 400g can black beans, drained, rinsed; Steamed rice, to serve; Lime wedges, to serve; Chopped coriander, to serve; 6 garlic cloves, crushed; 50.00 ml lime juice; 1 tsp ground cumin; 1 tsp dried oregano

2 ratings

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by Danielle Alvarez

May 23, 2024

"This family recipe is an adaptation of a classic Cuban dish known as ‘vaca frita’ or ‘fried beef’ The chicken adaptation was, I believe, a younger generation’s attempt at making the dish a bit healthier. But I must say, it is just as delicious, if not more so. Very simple in its ingredients and preparation, it’s an excellent midweek meal idea." - Danielle Alvarez.

500g chicken breast
1 dried bay leaf
2 tbs extra virgin olive oil
2 onions, thinly sliced
400g can black beans, drained, rinsed
Steamed rice, to serve
Lime wedges, to serve
Chopped coriander, to serve

Mojo

6 garlic cloves, crushed
2 1/2 tbs lime juice
2 tbs extra virgin olive oil
1 tsp ground cumin
1 tsp dried oregano

Method

1.

Place the chicken breast and bay leaf in a small saucepan and cover with 3-4cm room-temperature water. Add a good pinch of salt flakes.
2.

Place the pan over medium-low heat and bring the pot to a bare simmer. You want the water to be barely bubbling. When a thermometer tested in the thickest piece of the chicken reaches 65°C, remove chicken from the water and allow it to cool.
3.

From the point of simmering, this should take about 15-25 minutes, depending on the size of the breasts. Transfer chicken to a plate and set aside to cool.
4.

Meanwhile, heat 2 tbs oil in a large frypan over medium heat. Cook the onion with a pinch of salt flakes for 15 minutes, stirring occasionally, until browned and beginning to caramelise. Remove from heat and set onion, in pan, aside.
5.

To make the mojo, combine all ingredients and 1 tsp freshly ground black pepper in a large bowl. Using hands, shred chicken into bowl. Toss to combine and then chill, covered, in the fridge, for at least 15 minutes or up to 1 hour.
6.

Return pan with onions back over high heat and add chicken, squeezing to leave juices in the bowl (you'll add these at the end). Fry chicken for 6-8 minutes until some chicken gets browned and crispy. Add beans towards the end and toss to warm through.
7.

Add reserved juices and check seasoning. Adjust with salt flakes as needed. Serve with rice, lime wedges and chopped coriander.