Cuban Roasted Chicken in Sour Orange Mojo with Toasted Corn Rice and Cumin Roasted Squash

Name: Cuban Roasted Chicken in Sour Orange Mojo with Toasted Corn Rice and Cumin Roasted Squash
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 2 lb bone-in, skin-on chicken thighs; 3/4 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 1/2 tsp ground cumin; 1 3/4 tsp salt; 3/4 tsp black pepper; 3 tbsp olive oil; 1 cup white onion; 1 leaf bay leaf; 1 1/4 cups long-grain white rice; 3/4 cup corn kernels; 2 cups water or chicken broth; 1.1 lb squash or pumpkin; 1 tsp sweet paprika; 1/4 cup fresh cilantro; 1 tbsp lime juice

A Cuban-inspired main dish featuring chicken thighs marinated in sour orange mojo with garlic and oregano, roasted until deeply golden. It is served with sautéed rice with toasted corn and a side of cumin-roasted squash. Bright, savory, homey flavors with a distinctly Cuban profile.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

900 g bone-in, skin-on chicken thighs (approx. 4 a 6 pieces)
180 ml sour orange juice (si no consigues, ver sustituciones)
18 g garlic (chopped or machacado)
2 g dried oregano
4 g ground cumin (divided)
10 g salt (divided, or to taste)
2 g black pepper (divided)
45 ml olive oil (divided)
150 g white onion (chopped en cubitos small, divided)
1 unit bay leaf
240 g long-grain white rice (enjuagado and escurrido)
120 g corn kernels (fresh or congelado)
480 ml water or chicken broth (hot)
500 g squash or pumpkin (pelada and diced medium)
2 g sweet paprika
10 g fresh cilantro (chopped)
15 ml lime juice (for terminar)

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

43 g

Carbs

31 g

Fat

4 g

Fiber

39 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 large bowl, mix the sour orange juice, garlic, oregano, 1 teaspoon of the cumin, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, 1 tablespoon of the olive oil, and 60 g (about 1/2 cup) of the diced white onion. Add the chicken thighs and coat well in the marinade. Let stand for 20 minutes at a cool room temperature or refrigerate for up to 8 hours.
2
2. Preheat the oven to 220 °C / 425 °F. Place the chicken with all of its marinade and the bay leaf in a baking dish. Roast for 35 to 40 minutes, or until the chicken is deeply golden and cooked through. For extra color, broil for 2 to 3 additional minutes, watching closely.
3
3. While the chicken roasts, prepare the squash. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon cumin, the sweet paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast at 220 °C / 425 °F for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.
4
4. For the rice, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining white onion and cook for 3 to 4 minutes until softened. Add the corn kernels and sauté for 2 minutes until lightly toasted.
5
5. Add the drained white rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the hot water or chicken broth, add 1/2 teaspoon salt, and bring to a boil.
6
6. Once boiling, reduce the heat to low, cover, and cook the rice for 16 to 18 minutes until tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork, then mix in the fresh cilantro and lime juice.
7
7. Remove the chicken from the oven and let it rest for 5 minutes. If there are pan juices left in the baking dish, spoon them over the chicken when serving to reinforce the mojo flavor.
8
8. Serve each portion with toasted corn rice, cumin-roasted squash, and one or two roasted chicken thighs. Spoon some of the roasted onion and pan juices over the chicken as well.

Chef tips

For deeper flavor, marinate the chicken overnight. Pat the skin lightly dry before roasting for better browning. If using chicken broth for the rice, adjust salt at the end.

Substitutions

If you cannot find sour orange juice, combine 120 ml (1/2 cup) orange juice with 60 ml (1/4 cup) lime juice. The squash can be replaced with cubed sweet potato. Cilantro can be swapped for fresh parsley for a milder finish.

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
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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
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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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