Fried Chicken Cuban Style (with Mojo Seasonin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Boned chicken breasts, skin removed
6: Garlic cloves, crushed
1/2: Onion, sliced in rings
Olive oil for frying,
MOJO SEASONING SAUCE
3 tbsp: Olive oil, heated
2 tbsp: Onion, finely chopped
2: Garlic cloves, minced
1 tsp: Fresh oregano, chopped
1/4 tsp: Ground cumin,
1 dash: Ground bay leaves,
1 dash: Black pepper,
1/8 tsp: Salt,
2 tbsp: Lime juice,
2 tbsp: , Water
1 tbsp: Sherry wine,
1/2 tsp: Vinegar,
Fresh parsley, to garnish
Directions:
To make the mojo, mix onion and garlic, along with the spices, salt
and pepper in a bowl. Add these to a pan which has heated olive oil
in it. Cook just until onion becomes translucent and then add juice,
water, wine and vinegar; simmer about 5 minutes. Allow to cool
slightly before serving.
Sauce yield: 1/2 cup.
To make the chicken, pierce meat in several places with long fork
prongs and place in non-reactive (glass or stainless steel) bowl.
Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken.
Cover and marinate in refrigerator for about 1 hour.
Remove chicken breasts from marinade, pat dry and fry them in olive
oil until they are golden brown. Place chicken on serving platter
and keep warm. Remove onion and garlic from marinade and brown in
same pan. Sprinkle over chicken and garnish with parsley.
From Sandy Vasquez of Honduras and Miami, FL. Recipe is from her
Cuban grandmother. Tried as part of her Cuban cooking class at The
Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204 on 09/01/90.
Posted by Cathy Harned.
Source from luhu.jp
and pepper in a bowl. Add these to a pan which has heated olive oil
in it. Cook just until onion becomes translucent and then add juice,
water, wine and vinegar; simmer about 5 minutes. Allow to cool
slightly before serving.
Sauce yield: 1/2 cup.
To make the chicken, pierce meat in several places with long fork
prongs and place in non-reactive (glass or stainless steel) bowl.
Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken.
Cover and marinate in refrigerator for about 1 hour.
Remove chicken breasts from marinade, pat dry and fry them in olive
oil until they are golden brown. Place chicken on serving platter
and keep warm. Remove onion and garlic from marinade and brown in
same pan. Sprinkle over chicken and garnish with parsley.
From Sandy Vasquez of Honduras and Miami, FL. Recipe is from her
Cuban grandmother. Tried as part of her Cuban cooking class at The
Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204 on 09/01/90.
Posted by Cathy Harned.
Source from luhu.jp