Tonight I wanted to make a really special dinner. I've made this chicken before and we both really enjoy it. He was pretty surprised at my fancy potatoes and he thought the entire meal was awesome! The flavors in this chicken blend so well together. Let me know if any of you ever make this as I'd like to see if you like it as much as we did. I forgot to put our chopped cilantro on top of our chicken. It would have tasted much better and probably would have made the chicken look nicer in the picture with more color presentation!
Cuban Mojo Chicken
Chicken Prep Ing:
1 tsp cumin
3 garlic cloves, peeled
1 red chili stemmed
1/4 tsp salt
2 Tbsp olive oil
1 1/2 Tbsp orange juice
1 1/2 Tbsp fresh squeezed lime juice
2 large boneless chicken breasts
For the avocado,mango sauce:
2 Tbsp chicken drippings (or olive oil)
1/2 cup orange juice
1 tsp grated lime peel
1 tsp honey
2 tsp thick, sweet terryaki sauce
4 Tbsp butter (cut into 1 tbsp portions)
1/2 firm, (but ripe) mango, peeled and diced
1/2 ripe avocado, diced
freshly chopped cilantro
To make the marinade: Place cumin, garlic, red chili and salt into the food processor. Grind into a coarse paste. Place into a med bowl.
Heat olive oil in a skillet until it's very hot and then pour over the coarse paste you just made in the food processor. Stir to blend. Let stand for 15 min. Whisk in the orange juice and lime juice. Pour the marinade into a pan and add the chicken to marinate it. Turn to coat all sides of the chicken. Cover with plastic wrap and let sit in the refrigerator for 1-3 hours.
Preheat oven to 350. Remove chicken from the marinade. In a heavy skillet, over med high heat, brown the chicken on both sides (about 2-3 min per side). Finish the chicken in the oven (7-10 min depending on the thickness of your chicken). Cover with foil and allow to rest for 3-5 min. While the chicken is baking, whisk together the chicken drippings (or olive oil) orange juice, lime peel, honey and terryaki sauce in a saucepan over med heat. Bring to a boil and reduce (approx 6-8 min). Remove from heat and whisk in each tbsp of butter one at a time. Combine the mango and avocado in a med bowl. Scatter the mango and avocado around the chicken. Drizzle with sauce and sprinkle on chopped cilantro.
Make mashed potatoes using 6 potatoes. (add all your reg. ingredients, butter, milk, salt, pepper etc)
Make them a little bit "thicker" than you might normally. Beat 2 eggs in a bowl and then add them into your mashed potatoes. Blend until completely smooth. Heat oven to 425. Place your mashed potatoes into a cake decorating bag with a fancy decorating tip inside ( or a baggie with a corner cut off and place the decorating tip inside there) and "pipe" them out onto an ungreased cookie sheet into a rosette. Drizzle melted butter over all the rosettes and bake uncovered for 15 min or until light brown.