Cuban Chicken in Sour Orange and Oregano Mojo with Green Plantain Fufu and Golden Onions

Name: Cuban Chicken in Sour Orange and Oregano Mojo with Green Plantain Fufu and Golden Onions
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 3/4 cup sour orange juice; 6 cloves garlic; 2 cups white onion; 1 cup green bell pepper; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp ground cumin; 1 leaf bay leaf; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup chicken broth; 2 tbsp tomato paste; 1/3 cup green olives; 1/4 cup fresh cilantro; about 2 large green plantains; 2 tbsp butter; 3 cups water

An original Cuban-inspired dish featuring browned chicken thighs simmered in a fragrant sour orange mojo with garlic, cumin, and oregano, served over silky green plantain fufu and finished with golden onions and fresh cilantro.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
180 ml sour orange juice (si no se consigue, usar mezcla of orange and lima)
20 g garlic (machacado or chopped fino)
250 g white onion (en plumas finas, divided)
120 g green bell pepper (in strips finas)
45 ml olive oil (divided)
2 g dried oregano
2 g ground cumin
1 unit bay leaf
8 g salt (or to taste, divided)
1 g black pepper
240 ml chicken broth
30 g tomato paste
60 g green olives (sliced)
12 g fresh cilantro (chopped)
700 g green plantains (pelados and en trozos)
30 g butter
720 ml water (for cocer the plátanos)

Nutrition facts

per serving

510 kcal

Calories

32 g

Protein

31 g

Carbs

28 g

Fat

4.5 g

Fiber

26.5 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

Dairy

Instructions

1
1. In a large bowl, combine the chicken with 120 ml (1/2 cup) sour orange juice, half of the garlic, the oregano, cumin, 4 g (about 3/4 tsp) salt, and black pepper. Let it marinate for 15 minutes in a cool spot while you prepare the rest.
2
2. Heat 30 ml (2 tbsp) olive oil in a wide Dutch oven or deep skillet over medium-high heat. Once hot, brown the chicken for 3 to 4 minutes per side until lightly caramelized. Transfer to a plate.
3
3. In the same pot, add half of the onion and all of the green bell pepper. Cook for 4 minutes, stirring, until softened. Add the remaining garlic and the tomato paste, and cook for 1 more minute.
4
4. Pour in the chicken broth and the remaining 60 ml (1/4 cup) sour orange juice, scraping the bottom to loosen the browned bits. Add the bay leaf and green olives. Return the chicken and any juices to the pot.
5
5. When it reaches a gentle simmer, lower the heat to medium-low, partially cover, and cook for 25 minutes, or until the chicken is tender and reaches an internal temperature of 74°C / 165°F.
6
6. While the chicken cooks, place the green plantains in a pot with the 720 ml (3 cups) water and 2 g (about 1/2 tsp) salt. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes until very tender.
7
7. Drain the plantains, reserving 120 ml (1/2 cup) of the cooking liquid. Mash the hot plantains with the butter, 15 ml (1 tbsp) olive oil, and enough reserved liquid to make a thick, smooth mash. Adjust with the remaining salt to taste.
8
8. In a small skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the remaining onion and cook for 8 to 10 minutes, stirring often, until golden and sweet.
9
9. Remove the bay leaf from the chicken and taste the sauce. If you want a slightly thicker sauce, simmer uncovered for 2 to 3 more minutes. Turn off the heat and stir in the fresh cilantro.
10
10. Serve a bed of green plantain fufu on each plate, top with the chicken and its mojo sauce, and finish with the golden onions.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator. Peel green plantains by making a shallow cut through the skin and lifting it with the tip of a knife for easier handling.

Substitutions

You can replace sour orange juice with 120 ml (1/2 cup) orange juice mixed with 60 ml (1/4 cup) lime juice. Butter can be replaced with olive oil for a dairy-free version. If preferred, use bone-in chicken thighs and adjust the cooking time.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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