Spicy Cuban Mojo Chicken With Mango-Avocado Salsa

⏱ 65 mins 🍽 4 plates, 4 serving(s) 🌶 mexican 🏷 Chicken Breast

This Mexican chicken breast recipe delivers bold flavours. Chicken is marinated in a zesty paste of toasted cumin, garlic, chilli and citrus, then seared and baked. While it cooks, a glossy sauce of orange juice, honey and lime zest is prepared. The finished dish is topped with a fresh mango and avocado salsa and a drizzle of the warm, buttery sauce, garnished with fresh herbs. The total preparation and cooking time is 65 minutes, yielding four servings.

Spicy Cuban Mojo Chicken With Mango-Avocado Salsa

Ingredients

  • 1 teaspoon cumin seed
  • 3 garlic cloves, chopped
  • 1 fresh red chili pepper, chopped
  • 1/4 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
  • 1/2 cup orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1 teaspoon sweet soy sauce
  • 1/4 cup unsalted butter, cold and cut into pieces
  • 1/2 cup diced mango
  • 1/2 avocado
  • chopped fresh cilantro
  • chopped fresh parsley

Method

  1. Toast the cumin seeds in a dry skillet until fragrant, about 2 minutes. Transfer the seeds to a blender with the garlic, chilli pepper, salt, olive oil, orange juice, and lemon juice. blend to form a coarse paste. Coat the chicken with this marinade, refrigerate, and leave to marinate for about 2 1/2 hours.
  2. Preheat your oven to 350 degrees F (175 degrees C).
  3. Heat a skillet and cook the chicken for 2 to 3 minutes on each side until browned. Transfer to the preheated oven and cook until the juices run clear, about 8 minutes. Once cooked, remove the chicken, cover it with foil, and let it rest for 3 to 5 minutes.
  4. While the chicken bakes, combine the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet. Simmer until the juice reduces to 1/3 of its volume and becomes thick and syrupy. Take off the heat and whisk in the cold butter pieces one at a time until melted, then set the sauce aside.
  5. To serve, plate the chicken and scatter with the diced mango and avocado. Drizzle the warm sauce over the top and finish with a garnish of chopped cilantro and parsley.

Nutrition (per serving)

Sodium225800 mg

Recipe details

CategoryChicken Breast
Cuisinemexican
Authorkban48