Best 4 Mojo Chicken Torta Recipes
**Mojo Chicken Torta: A Taste of Cuban Delights**
Embark on a culinary journey to the heart of Cuba with our tantalizing Mojo Chicken Torta recipe. This delectable sandwich captivates the senses with its layers of tender, citrus-marinated chicken, tangy mojo sauce, and a symphony of flavorful fillings. Prepare to indulge in a symphony of textures and flavors that will leave you yearning for more. The accompanying recipes for Authentic Cuban Mojo Sauce and the versatile Classic Cuban Mojo Marinade elevate this dish to new heights, providing you with a culinary toolkit to explore the vibrant flavors of Cuban cuisine.
MOJO ROAST CHICKEN (POLLO ASADO)
Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.
Provided by karmicflower
Categories World Cuisine Recipes Latin American Caribbean
Time 5h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
- Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g
CHICKEN MOLE TORTA
Provided by Jeff Mauro, host of Sandwich King
Time 1h55m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the chicken mole: Preheat the oven to 350 degrees F.
- Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside.
- Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently.
- Place the mole into a blender and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest.
- Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.
- For the sandwich build: Heat the refried beans in the microwave until warm. Spread on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole. Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce. Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges. Two hands, bite hard.
- Preheat the oven to 375 degrees F.
- Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.
MOJO CHICKEN
Chicken breast seasoned with red chili flakes and oregano. Oh yes, don't forget the garlic! Look for the sour orange juice in the ethnic section of most supermarkets. Serve a spoonful of Coco Rice With Green Onions recipe # along side each breast.
Provided by Charlotte J
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
- Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
- Preheat oven to 375 degrees.
- Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
- Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
- Serve with Coco Rice With Green Onions recipe #.
SLOW COOKER MOJO CHICKEN
This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.
Provided by Yoly
Time 10h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
- Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 698 calories, Carbohydrate 44.1 g, Cholesterol 105.8 mg, Fat 47.4 g, Fiber 11.9 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1207.6 mg, Sugar 5.2 g
Tips:
- Use a combination of dark and light meat chicken for a more flavorful torta. You can also use rotisserie chicken to save time.
- Don't overcook the chicken, as it will become dry and tough. Cook it just until it is cooked through, about 10 minutes per side.
- Be generous with the mojo sauce. It is what gives the torta its unique flavor.
- Use a variety of toppings to add flavor and texture to the torta. Some good options include avocado, black beans, corn, tomatoes, and cheese.
- Serve the torta warm, with a side of mojo sauce for dipping.
Conclusion:
The mojo chicken torta is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. It is packed with flavor, thanks to the mojo sauce, and the variety of toppings makes it customizable to your liking. So next time you are looking for a new sandwich to try, give the mojo chicken torta a try. You won't be disappointed.
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