Cuban Mojo Chicken with Yellow Rice

If you’re craving a burst of vibrant flavors that transport you straight to the heart of the Caribbean, Cuban Mojo Chicken with Yellow Rice is the answer. This dish masterfully combines tender, juicy chicken thighs bathed in a zesty citrus and garlic marinade with fragrant yellow rice cooked to perfect fluffiness. It’s a comforting yet exciting meal that’s perfect for weeknight dinners or weekend gatherings. The magic lies in the mojo sauce—a lively blend of fresh orange and lime juices, garlic, and warm spices that infuse the chicken with incredible depth. Paired with colorful bell peppers, onions, and fresh cilantro in the rice, this dish is a feast for both the eyes and palate.

Top Reasons to Make Cuban Mojo Chicken with Yellow Rice

• Bold, fresh flavors: The citrusy mojo marinade awakens your taste buds with every bite.
• Simple yet impressive: It’s easy to prepare but tastes like you spent hours perfecting it.
• Perfect weeknight dinner: Uses staple ingredients and requires minimal hands-on time.
• One-pan friendly: You can cook the chicken and rice together, making cleanup a breeze.
• Family-friendly: The spices are balanced just right to please both kids and adults.
• Versatile meal: Serve it with a side salad or plantains to complete the Cuban-inspired feast.

What Goes In

• 4 chicken thighs, bone-in and skin-on – the skin crisps up beautifully and keeps the meat juicy.
• 1/4 cup olive oil – the base for the mojo marinade.
• 1/4 cup fresh orange juice – adds a naturally sweet and tangy note.
• 1/4 cup fresh lime juice – brightens and balances the citrus flavor.
• 6 cloves garlic, minced – essential for that bold mojo punch.
• 1 tablespoon ground cumin – brings warmth and earthiness.
• 1 teaspoon dried oregano – classic herbaceous Cuban seasoning.
• 1 teaspoon salt – enhances all the flavors.
• 1/2 teaspoon black pepper – adds subtle heat and depth.
• 1/2 teaspoon red pepper flakes – for a slight kick, feel free to adjust.
• 2 cups yellow rice – the perfect base to soak up all the mojo goodness.
• 4 cups chicken broth – cooks the rice to fluffy perfection.
• 1 bell pepper, diced – adds vibrant color and sweetness.
• 1/2 cup onion, diced – brings savory notes and texture.
• 1/4 cup fresh cilantro, chopped – freshens up the final dish beautifully.

What You’ll Need (Gear)

• Large mixing bowl – to marinate the chicken.
• Large skillet or cast-iron pan – for browning the chicken and cooking the rice.
• Sharp knife and cutting board – for prepping vegetables and herbs.
• Measuring cups and spoons – for accurate ingredient portions.
• Lid for the skillet or a large pan – to steam the rice evenly.
• Tongs or spatula – for turning the chicken without losing the marinade.

Directions: Cuban Mojo Chicken with Yellow Rice

Step 1: Prepare the Mojo Marinade

In a large mixing bowl, whisk together the olive oil, fresh orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, black pepper, and red pepper flakes. This combination is the heart of your Cuban Mojo Chicken with Yellow Rice, delivering a zesty and aromatic flavor profile.

Step 2: Marinate the Chicken

Add the chicken thighs to the bowl, making sure each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, though an hour or longer allows the flavors to penetrate deeper.

Step 3: Brown the Chicken

Heat a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for an additional 3-4 minutes. Remove the chicken and set aside, keeping the pan juices.

Step 4: Sauté the Vegetables

In the same skillet, add the diced onion and bell pepper. Sauté until softened and fragrant, about 4-5 minutes, scraping up any browned bits from the chicken for extra flavor.

Step 5: Add the Rice and Broth

Pour in the yellow rice and stir it into the sautéed vegetables, letting it toast slightly for 1-2 minutes. Then add the chicken broth, stirring to combine all ingredients.

Step 6: Return the Chicken to the Pan

Nestle the browned chicken thighs on top of the rice mixture, skin-side up. Cover with a lid, reduce the heat to low, and let everything simmer gently for 25-30 minutes, or until the rice is tender and the chicken is cooked through.

Step 7: Finish with Fresh Cilantro

Sprinkle fresh chopped cilantro over the dish right before serving for a bright, herbaceous finish that complements the rich mojo flavors perfectly.

Pro tip:

For a hands-off approach, you can try this recipe using Instant Pot Chicken Thighs to speed up the cooking time while maintaining juicy results.

Fit It to Your Goals

• Meal prepping: This dish stores well and can be portioned into containers for quick lunches or dinners throughout the week.
• Make it spicier: Increase the red pepper flakes or add a diced jalapeño to the marinade for extra heat.
• Vegetable boost: Toss in some fresh peas or diced tomatoes with the rice for added nutrition and color.
• Less oil: Use a non-stick pan and reduce olive oil slightly if you want a lighter version.
• Oven option: For a hands-off approach, this recipe adapts wonderfully to the oven—check out this Oven Baked Chicken And Rice method for inspiration.

Recipe Notes & Chef’s Commentary

• The bone-in, skin-on chicken thighs are key here—they retain moisture and develop a crispy, golden skin that adds texture.
• Fresh citrus juice is essential for an authentic mojo flavor. Avoid bottled juices when possible for the brightest taste.
• Don’t rush the marinating process; even 30 minutes makes a big difference, but an hour or more deepens flavor complexity.
• Yellow rice is a classic side in Cuban cooking, and its saffron or turmeric seasoning adds warmth and a sunny hue to your plate.
• Adjust the salt and spice levels according to your preference, but keep the garlic and citrus ratios balanced for that signature mojo zing.

Store, Freeze & Reheat

This Cuban Mojo Chicken with Yellow Rice keeps well in the refrigerator for up to 3-4 days when stored in an airtight container. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to keep the rice moist.

For longer storage, freeze the cooked chicken and rice separately in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Cuban Mojo Chicken with Yellow Rice FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they can dry out more easily. Reduce cooking time accordingly and consider brining or marinating longer to retain moisture.

Is there a way to make this recipe vegetarian?

Absolutely! Swap the chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth. The mojo marinade still imparts fantastic flavor.

What type of rice works best for the yellow rice?

Long-grain white rice is ideal for yellow rice because it cooks up fluffy and separate. You can also use basmati or jasmine rice for a slightly different texture.

Can I prepare the mojo marinade in advance?

Yes, the mojo sauce can be made a day ahead and stored in the refrigerator. This actually helps the flavors meld better when you marinate the chicken.

Because You Liked This

• Instant Pot Chicken Thighs – a quick and juicy chicken recipe that’s perfect for busy nights.
• Oven Baked Chicken And Rice – a comforting all-in-one meal that’s easy to make and delicious.
• Perfect Guacamole Recipe – a fresh and creamy dip to complement your Cuban-inspired dishes.
• Cilantro Lime Rice – a zesty rice side that pairs beautifully with chicken and seafood.

That’s a Wrap

Cuban Mojo Chicken with Yellow Rice is a celebration of bold, fresh flavors and comforting textures all in one skillet. The citrusy mojo marinade elevates juicy chicken thighs while the aromatic yellow rice, studded with vibrant veggies and fresh cilantro, creates a harmonious dish that’s both simple and impressive. Whether you’re cooking for family or friends, this recipe offers a delicious escape to the Caribbean with every bite. Don’t forget to experiment with the spice levels and sides to make it your own — once you try this, it’s sure to become a staple in your recipe rotation.

Share on Pinterest