Cuban Chicken in Sour Orange and Mint Mojo with Creamy Corn Rice and Thin Tostones

Name: Cuban Chicken in Sour Orange and Mint Mojo with Creamy Corn Rice and Thin Tostones
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/2 cup sour orange juice; 2 tbsp lime juice; 6 cloves garlic; 1 1/4 cups white onion; 1/4 cup fresh mint; 1 tsp dried oregano; 1 tsp ground cumin; 1 leaf bay leaf; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup long-grain white rice; 1 cup sweet corn kernels; 2 cups chicken broth; 1/2 cup coconut milk; 2 medium green plantains; 2 tbsp water; 2 tbsp fresh cilantro

An original Cuban recipe featuring chicken thighs seared and gently cooked in a fragrant mojo of sour orange, garlic, cumin, and mint. It is served with creamy corn rice and crisp thin tostones for a dish full of contrast and classic Cuban flavor.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
120 ml sour orange juice (si no se consigue, ver sustituciones)
30 ml lime juice (freshly squeezed)
18 g garlic (chopped or majado)
180 g white onion (en pluma fina, divided)
10 g fresh mint (chopped, divided)
2 g dried oregano
3 g ground cumin (divided)
1 unit bay leaf
45 ml vegetable oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
220 g long-grain white rice (enjuagado)
150 g sweet corn kernels (fresh or congelado)
480 ml chicken broth (for the arroz)
120 ml coconut milk (without endulzar)
500 g green plantains (pelados)
30 ml water (for humedecer the tostones)
8 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

610 kcal

Calories

33 g

Protein

58 g

Carbs

27 g

Fat

4 g

Fiber

54 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a bowl, combine the sour orange juice, lime juice, half of the garlic, 60 g (about 1/2 cup) of the onion, half of the mint, 1/2 teaspoon cumin, the oregano, bay leaf, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken, coat well, and marinate for 20 minutes in the refrigerator.
2
2. While the chicken marinates, make the rice. Heat 1 tablespoon oil in a saucepan over medium heat. Add the remaining onion and cook for 3 to 4 minutes until softened. Stir in the remaining garlic, the remaining 1/2 teaspoon cumin, and the corn; cook 1 minute more.
3
3. Add the rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the chicken broth and coconut milk, then add 1/4 teaspoon salt and a little pepper. Once it reaches a gentle boil, reduce the heat, cover, and cook for 18 minutes until the rice is tender and creamy.
4
4. Remove the rice from the heat and let it rest, covered, for 5 minutes. Uncover, fluff with a fork, and keep warm.
5
5. Remove the chicken from the marinade and reserve all of the marinade. Heat the remaining 1 tablespoon oil in a large skillet or shallow pot over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely colored.
6
6. Lower the heat to medium, pour the reserved marinade over the chicken, and cook for 12 to 15 minutes, stirring occasionally, until the sauce reduces slightly and the chicken reaches an internal temperature of 165°F and 74°C.
7
7. While the chicken cooks, cut the green plantains into thin diagonal slices. Heat additional oil in a small skillet or fryer to 350°F and 175°C. Fry the slices for 2 to 3 minutes until lightly golden; drain.
8
8. Sprinkle the fried plantains with the 2 tablespoons of water and a pinch of salt. Lightly flatten them with a board or glass. Fry again at 375°F and 190°C for 1 to 2 minutes until crisp. Drain on paper towels and salt to taste.
9
9. Turn off the heat under the chicken and stir in the remaining mint to freshen the sauce. Taste and adjust with the remaining salt and pepper if needed.
10
10. Serve a bed of creamy corn rice, top with the chicken and its onion-citrus mojo, finish with fresh cilantro, and serve with the thin tostones on the side.

Chef tips

For deeper flavor, you can marinate the chicken for up to 2 hours. Fry the tostones in batches so the oil temperature stays steady and they turn out crisp.

Substitutions

If you do not have sour orange juice, use 60 ml (1/4 cup) orange juice plus 60 ml (1/4 cup) lime juice. The mint can be replaced with mild spearmint, and the sweet corn with roasted corn kernels.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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