Cuban Mojo Chicken with Rice
Cuban dinner for one, on the table in 25 minutes. Roughly £1.60 a portion.
Per portion
Calories from protein 20%, carbs 39%, fat 41%. Estimated from the ingredients.
Roughly £1.60 a portion.
Method
- 1
Cook the rice with a pinch of salt and one of the garlic cloves, squashed, according to the packet instructions, then take the garlic out.
- 2
Cut a wedge from the lime for serving, then toss the chicken thigh with the rest of the lime juice, the orange juice, the other garlic clove, cumin, oregano and ½ tsp salt.
- 3
Heat the oil in a frying pan and fry the chicken skin-side down over medium heat for 7–8 minutes until golden and charred in places, then turn and cook for 6–7 minutes more until cooked through with no pink in the middle (75°C in the thickest part). Pour in any leftover marinade for the last 2 minutes and let it bubble.
- 4
Serve the chicken beside the rice with the pan juices spooned over both and the lime wedge to squeeze over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/cuban-mojo-chicken-with-rice/
