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” Cuban  Style Mojo Chicken with rice and beans and lettuce /avocado salad in honey & lime vinaigrette ”
Here is a dish which is very popular in Cuba and because of that, it is popular here in  Miami as well  🙂
It is prepared in many different variations,  since each region, family and restaurant have their very own special recipe for  “Mojo”

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Ingredient’s :

2 teaspoons cumin seed
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
3/4 cup olive oil
3 tablespoons sour orange juice
3 tablespoons fresh lime juice
6 chicken legs
kosher salt to taste

Method :

Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Add chicken to marinade; turn to coat. Cover chicken and refrigerate over night.
Put chicken on a baking rack an roast until internal temperature has reached 160 F, all the while basting with the marinade. When done, remove from oven, let rest for 15 minutes. Carry-over heat will take the temperature to a safe 165 F, while leaving the chicken very moist and tender. Serve with avocado and lettuce salad and  “Moros & Cristianos“.
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Bon Provecho !   Life is Good !
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