Editorial sample recipeCubanintermediateGluten-FreeDairy-FreeHalal

Cuban Mojo Garlic Chicken Thighs With Caramelized Sweet Plantains

Name: Cuban Mojo Garlic Chicken Thighs With Caramelized Sweet Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 4 piece Bone-in skin-on chicken thighs, about 800 grams total; 6 clove Garlic cloves, minced; 0.25 cup Orange juice, freshly squeezed; 0.25 cup Lime juice, freshly squeezed; 2 tbsp Olive oil; 1 tsp Ground cumin; 1 large Yellow onion, thinly sliced; 2 medium Ripe sweet plantains, peeled and sliced into half-inch rounds

Juicy chicken thighs marinated in a citrusy garlic mojo, pan-seared until crisp, and cooked with sweet ripe plantains in a flavorful pan sauce.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Mojo Pan-Braising

Searing poultry until crisp and finishing it gently in citrus juice and garlic to tenderize the meat while crafting a vibrant pan sauce.

Instructions

Step 1: Whisk together minced garlic, orange juice, lime juice, ground cumin, and 1 teaspoon of salt in a bowl to create the mojo marinade.
Step 2: Place chicken thighs in a dish and pour half of the mojo marinade over them, turning to coat, and let sit for 10 minutes at room temperature.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat chicken skin dry and sear skin-side down for 6 to 8 minutes until deep golden brown, then flip and sear for 4 minutes. Remove chicken to a plate.

Step 4: In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced onions and sweet plantain rounds for 4 to 5 minutes until plantains start to brown on both sides.

Step 5: Return the chicken thighs to the skillet, pour in the remaining mojo marinade, and lower the heat to medium-low. Cover and simmer for 12 to 15 minutes until chicken reaches an internal temperature of 165 Fahrenheit (74 Celsius).

Step 6: Uncover, turn heat to medium to thicken the skillet sauce for 2 minutes, then serve hot with plantains and onions spooned over top.

Cooking tips

Choose plantains with dark yellow skin covered in black spots for maximum sweetness and soft texture.
Always pat chicken skin completely dry before searing to ensure a crisp crust.
Original home-cooking adaptation inspired by Cuban; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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