Chicken Adobo with Mojo
With the coming and onset of the Second World War, Jews scattered all over the world including the unlikely haven of Havana, Cuba. Check out Steve Raichlen's recipe for Chicken Adobo with Mojo.
- 5 cloves garlic minced
- 1/2 teasponn salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3/4 cup fresh sour orange juice or 1/2 cup fresh lime juice and 1/4 cup fresh orange juice
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 2 large boneless skinless, chicken breasts, cut into halves
- 1/2 cup fresh cilantro or flat leaf parsley chopped (for serving)
- Using a mortar and pestle, mash the garlic, salt, cumin, oregano, and thyme into a paste. Slowly stir in the orange juice and the olive oil. Correct the seasoning, adding salt or pepper to taste. The mixture should be highly seasoned. If you don't have a mortar and pestle, puree the ingredients in a blender. Put some of the marinade aside to use later for dipping.
- Transfer the mojo marinade to a non-reactive baking dish and add the chicken breasts. Cover the dish and marinate the chicken for 1 hour in the refrigerator.
- Preheat the grill to high.
- Grill the chicken breasts over high heat until just cooked, about 3 minutes per side, basting with the mojo marinade. Do not baste the last 2 minutes. Sprinkle the chicken breast with the chopped cilantro and serve with fried sweet plantains, black beans, and white rice. Spoon a little of the mojo that was set aside earlier over the chicken and serve the rest on the side for dipping.