Cuban Mojo Orange Chicken with Light Coconut Rice

Instructions

1. 1

   In a large bowl, mix the orange juice, lime juice, garlic, dried oregano, cumin, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon olive oil, brown sugar, half of the white onion, and the bay leaf.

2. 2

   Add the chicken thighs to the marinade and toss well to coat every piece. Cover and marinate in the refrigerator for 15 minutes.

3. 3

   Meanwhile, make the rice. In a medium saucepan, heat 1/2 tablespoon olive oil over medium heat. Add the remaining onion and the red bell pepper, and sauté for 3 to 4 minutes until slightly softened.

4. 4

   Add the rinsed rice to the saucepan and stir for 1 minute to coat it with the oil and combine it with the onion and pepper.

5. 5

   Pour in the light coconut milk, hot water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Once it reaches a gentle boil, lower the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

6. 6

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Then fold in half of the fresh cilantro and fluff with a fork.

7. 7

   Lift the chicken from the marinade and reserve the marinade. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat.

8. 8

   Brown the chicken for 3 to 4 minutes per side until colored. Add the reserved marinade with the onion and bay leaf, reduce to medium heat, and cook for 10 to 12 minutes more, stirring occasionally, until the sauce thickens slightly and the chicken reaches a safe internal temperature of 165°F and 74°C.

9. 9

   For a more caramelized finish, transfer the oven-safe skillet to a preheated oven at 425°F and 220°C for 4 to 5 minutes.

10. 10

    Remove the bay leaf. Serve the chicken over the coconut rice and finish with the remaining fresh cilantro on top.