- 1/2 cup extra-virgin olive oil
- 2 very large red onions, halved lengthwise, thinly sliced crosswise (about 5 cups)
- 2 cups (loosely packed) fresh cilantro leaves (from 1 large bunch)
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
Mojo Grilled Chicken Salad
This Mojo Grilled Chicken Salad is a healthy dinner that is full of flavor. Chicken is marinated in a Cuban mojo (citrus-garlic sauce) and grilled to perfection. It's served up in a delicious salad with avocado, grilled bell peppers, pickled.
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This Mojo Grilled Chicken Salad is a healthy dinner that is full of flavor. Chicken is marinated in a Cuban mojo (citrus-garlic sauce) and grilled to perfection. It’s served up in a delicious salad with avocado, grilled bell peppers, pickled red onion, and jalapeno.
After taking a trip to Miami a few years ago, I absolutely fell in love with Cuban food and all things mojo. Cuba is on my list of future vacation destinations for sure. Mojo is this amazing sauce made from sour oranges, a treat you can basically only find in Cuba and Florida. We make our own sour orange with a combination of lemon juice and orange juice. Combine that with seasonings and garlic and you have an amazing combination of flavors that will make your tastebuds sing. Add in the delicious veggies and pickled onions and you have one heck of a salad! Fall in love with mojo in this tasty little salad. Bust out the grill baby!
Visual learner? Watch the video to see just how to make this recipe.
- Cook the delicious Mojo Pulled Pork Shoulder from SkinnyBarbecue
- Make some pickled pineapple using the Quick Pickled Vegetable recipe – fresh pineapple & white vinegar.
- Topped with fresh avocado, pickled red onion, fresh squeeze of lime juice and the punchy Salsa Verde.
This recipe can be cooked in your barbecue, smoker, oven or slow cooker.
Tropical Chicken Skewers
These tropical skewers are perfect for enjoying with everyone at home. Plus, they’re easy to prep thanks to citrusy GOYA® Mojo Criollo Marinade and GOYA® Pineapple Juice. Just let the chicken marinate overnight, thread them on skewers with vegetables and let them cook on the grill.
Made with GOYA® Mojo Criollo Marinade
This grilling season, let GOYA® Mojo Criollo Marinade be your secret marinade for all your meat and poultry recipes. Its intense yet balanced flavors of garlic, onion and citrus come ready to add a delicious Latin touch to your grilled dishes. Try it!
Impress your family and dinner guests with this beautifully vibrant dish that’s as delicious as it is colorful with mojo marinated chicken and fragrant Mahatma® Jasmine Rice cooked in turmeric, garlic, and bay leaf.
Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt, and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.
Preheat grill to medium-high heat grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and the thermometer inserted in the thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing.
Meanwhile, toss red onion slices with cider vinegar, sugar, and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled.
Melt butter in a large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves.
Top rice with chicken, avocado slices, pickled red onions, and a sprinkle of cilantro. Serve with lime wedges.
Substitute chicken breasts for thighs if desired.
Add peas to rice if desired.
For a short cut, try this recipe with Mahatma® Yellow Seasoned Rice.
Sweet, Zesty, and Spicy Medley
When you’re looking for bold and exotic flavors this Mojo Chicken and Yellow Rice Bowl is a Cuban classic that’s just the meal you need when you’re craving something that’s a little bit sweet with a little bit of tangy and a whole lot of delicious.
Nothing flavors your favorite meats like letting them marinate for a few hours. This tasty recipe does just that. Whether you choose to use chicken breast or thighs, let them sit in the marinade from 1 to 8 hours, the longer the better, and you will absolutely love the resulting flavors. This magical and tropical marinade is bursting with flavor because it’s made with orange juice, lime juice, garlic, chili powder, and a few other spices making it a great mix of zesty and sweet.
Pair this already flavor-packed chicken with fluffy Jasmine rice cooked with garlic, turmeric, and bay leaves and you have a dish that’s not only vibrant thanks to the purple and yellow hues but an incredible medley of flavors you will love. Don’t forget to top with slices of fresh and creamy avocado and sprinkle with cilantro for the last delicious touch.
If you’ve ever enjoyed Cuban cuisine, you know that regardless of what dishes you’ve tried, they’re beaming with unbelievably delicious flavor and vibrant ingredients. If you can’t get enough of this beautiful and culturally rich country’s cuisine, try this Arroz Congri or this colorful and delicious Ropa Vieja with Rice.
Preheat oven to 425°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
Slice cauliflower into 1/2-inch slices.
In a large bowl, combine oil with garlic powder, onion powder, cumin, paprika, chili powder and sea salt. Add sliced cauliflower and gently toss to coat. Place seasoned cauliflower on baking sheet, spacing out the pieces so that they roast instead of steam.
Bake 20 minutes, until cauliflower is tender and starting to brown.
While cauliflower is baking, place Plant-Based Protein Starters in large skillet over medium-high heat. Break apart with spatula and cook until moisture has evaporated and product browns, about 9 minutes.
Remove the pan from the oven push cauliflower together in the center of the pan. Top cauliflower with refried beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
Top cauliflower with chopped tomato, red onion and cilantro. Add avocado (if using) and serve directly from the sheet pan.
Enjoy a flavorful chicken and yellow rice dinner seasoned with mojo marinade and topped with avocado slices, pickled red onions and cilantro.
Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.
Preheat grill to medium-high heat grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and thermometer inserted in thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing.
Meanwhile, toss red onion slices with cider vinegar, sugar and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled.
Melt butter in large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves.
Top rice with chicken, avocado slices, pickled red onions and sprinkle of cilantro. Serve with lime wedges.
• Substitute chicken breasts for thighs if desired.
• Add peas to rice if desired.
Chicken and rice recipes are just one of those perfect pairs that go so well together, you can reinvent them in any number of ways and they will still work well for every occasion. If you’re one of the people that could eat it on repeat, then this rice bowl is for you — marinated and grilled chicken with seasoned yellow rice!
The mojo marinade for the chicken, pronounced “mo-ho”, originated in the Caribbean and Cuba as a garlic, seasoning and citrus marinade or sauce perfect for meats, seafood or vegetables. Once you’ve got your chicken marinating, we suggest you leave that for at least 1 hour if not overnight up to 8 hours in the fridge. The more time you leave it, the more flavor it will absorb, it all depends on your schedule.
To create that signature yellow color, the aromatic jasmine rice is sautéed in butter with turmeric and garlic, which is a great way to give the dish color without an overpowering flavor. After it is well coated, the rice is simmered to perfection in broth and a bay leaf similar to the cooking method for a rice pilaf mix.
There are an assortment of additional toppings that work to bring these flavors together like pickled red onion, lime wedges, creamy avocado slices, and cilantro. Top with as much or as little as you like and enjoy!
Health Benefits – Vegan Red Onion Soup
It just wouldn’t be right if we didn’t tell you that the delicious food you’re about to eat is actually good for you too.
It’s really high in vitamin B6, which is used within our brain and nervous system. Our neurotransmitters need it to function properly, and without it we’re in serious trouble.
It also helps to metabolise carbs and produce red blood cells, as well as detoxifying our livers ( 1 ). What a vitamin.
Other high sources of B6 are tuna, beef and chicken, so this an obvious great vegan alternative.
MOJO Cubano Sandwich - Better Than Cuban | Dads That Cook
Chef Zach Pike has taken the classic Cuban sandwich and gussied it up with delicious, marinated pork, homemade mustard, pickled onions, and a sweet & spicy mojo sauce. Give this one a try - your taste buds won't be disappointed!
Combine all ingredients for the marinade in a high-speed blender and blend until smooth.
Cover the pork loin with the marinade and refrigerate overnight.
Combine the water, red wine vinegar, sugar, and salt in a saucepan and heat until the sugar has dissolved.
Add the thinly sliced red onions to the saucepan, remove from heat, and refrigerate overnight.
Cover the pork loin with aluminum foil and cook at 250°F for 2 1/2 - 3 hours, until the internal temperature reaches 160°F.
Remove from the oven and allow to cool. Once cooled, slice thinly.
Simmer all ingredients for the mustard in a small saucepan over medium heat for about 30 minutes. Remove from heat and let cool.
Combine all ingredients for the mojo sauce in a high-speed blender and blend until smooth.
Start by toasting the ciabatta bread.
Spread a bit of mustard onto each side of ciabatta bread and drizzle with mojo sauce.
Add some shredded white cheddar to the bottom half of the bun, then layer on several slices of spicy capicola followed by some of the sliced pork loin.
Add a bit more shredded cheddar on top of the pork loin followed by some of the pickled onions and the top half of the bun.
Place the sandwich onto a preheated panini press and cook for about 5 minutes.
If you are in Arizona get your happy ass out to Wickenburg and have the best sandwich ever! Tell Zach - Jason from Dads That Cook says, What's UP!
Baked Ham with Mojo Sauce
Prepare Mojo Sauce ahead of time. Set aside 2 cups of the sauce for serving.
Preheat the oven to 350°F. Place ham in shallow roasting pan score a diamond pattern about 1/8-inch deep into the upper surface of the ham. Insert a clove at the crossed points of the diamonds.
Brush the ham with the mustard and sprinkle it with the brown sugar. Pour 1 cup of the Mojo Sauce over the top. Bake in the center of the heated oven for 2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140°F (about 15-18 minutes per pound), basting every 20-30 minutes, alternating with 1/4 cup each white wine and remaining Mojo Sauce.
Transfer ham to platter. Let stand 15 minutes slice and serve with the reserved 2 cups of Mojo Sauce and Papaya Salsa.
Peel and seed the papaya and cut it into 1/4-inch dice. Place in a medium-size bowl. Gently fold the tomatoes, jalapeño, red onion, cilantro and lime zest into the papaya. Toss in the lime juice. Refrigerate, covered, until ready to use, no longer than 4 hours.