Best Cuban Mojo Chicken With Mandarin Black Bean Salad Recipes

CUBAN MOJO CHICKEN

Steps:

• Preheat oven at 350°F
• Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.
• Process for 10 seconds. You don't want the sauce to become too creamy.
• Add the olive oil and process for 5 seconds, just to combine ever so slightly.
• Add the chicken and chopped onion in a large bowl.
• Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
• Set aside the remaining half of the mojo sauce for later use.
• When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
• Bake at 350°F for 35-40 minutes.
• Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
• Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!

CUBAN MOJO WINGS

Steps:

• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F.
• Whisk together the flour and 3/4 teaspoon salt in a large bowl. Dredge the wings in the flour mixture and fry until browned and crispy, 10 to 12 minutes.
• Meanwhile, add the cumin, garlic powder, onion powder, oregano, orange zest, lime zest, and 2 teaspoons salt in another large bowl. Mix well.
• Transfer 2 teaspoons of the mojo seasoning to a small bowl and add the sour cream, orange juice and lime juice. Mix to combine.
• Add the melted butter to the remaining mojo seasoning and whisk to combine. Toss the fried wings in the mojo butter. Serve with the sour cream dipping sauce.

CUBAN MOJO CHICKEN WITH MANDARIN-BLACK BEAN SALAD

Steps:

• Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.
• Remove chicken, reserving marinade. Pat chicken dry with paper towels.
• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove chicken from skillet and keep warm.
• Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.
• Cut cooked chicken diagonally into 1/2-inch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arrange chicken slices around salad, and drizzle chicken evenly with warm marinade.
• Mandarin-Black Bean Salad:.
• Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.

CUBAN SALAD

Steps:

• Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
• Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
• Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.