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Cuban Mojo Chicken with Yellow Rice

This Cuban Mojo Chicken with Yellow Rice is bursting with zesty citrus and garlic flavors, perfect for an easy, vibrant Caribbean-inspired meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Cuban
Keyword: Easy, Family Friendly, One-Pan, Quick, Weeknight
Servings: 4 servings

Ingredients

  • 4 pieces chicken thighs bone-in and skin-on
  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 6 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 2 cups yellow rice
  • 4 cups chicken broth
  • 1 piece bell pepper diced
  • 1/2 cup onion diced
  • 1/4 cup fresh cilantro chopped

Instructions

  • 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 to prepare the mojo marinade.
  • Add the chicken thighs to the bowl, coating each thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably an hour or longer.
  • Heat a large skillet over medium-high heat. Add chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside, keeping pan juices.
  • In the same skillet, sauté the diced onion and bell pepper until softened and fragrant, about 4-5 minutes, scraping up browned bits for extra flavor.
  • Add the yellow rice to the skillet, stirring it into the vegetables and toasting slightly for 1-2 minutes. Pour in the chicken broth and stir to combine.
  • Return the browned chicken thighs to the pan, skin-side up. Cover with a lid, reduce heat to low, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
  • Sprinkle fresh chopped cilantro over the dish before serving for a bright, fresh finish.

Equipment

  • Large Mixing Bowl
  • Large skillet or cast-iron pan
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Lid for the skillet or a large pan
  • Tongs or spatula

Notes

  • Use bone-in, skin-on chicken thighs for juicy meat and crispy skin.
  • Fresh citrus juice is crucial for authentic mojo flavor; avoid bottled juices.
  • Marinate chicken for at least 30 minutes to deepen flavor.
  • Yellow rice is traditionally seasoned with saffron or turmeric for color and warmth.
  • Adjust spice levels by varying red pepper flakes to taste.