Cuban Mojo Chicken
with Rice, Cilantro and Citrus Sauce- Mustard
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Chicken breasts • Sweet bell pepper • Basmati rice • Yellow onion • Clementine • Lime • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Jalapeno • Cilantro • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Clementine
1 unit(s)
Lime
1 unit(s)
Jalapeño
2 unit(s)
Garlic, cloves
7 g
Cilantro
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
1 tbsp
Butter*
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then mince or grate garlic.
- Zest, then juice clementine.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- In a small bowl, combine clementine zest, garlic, half the Tex-Mex paste, half the cilantro and 1/2 tbsp (1 tbsp) oil.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Spread clementine mixture over top of chicken.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then thinly slice onion. Finely chop a quarter of the sliced onions.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sliced onions and peppers. Cook for 4-5 min, stirring often, until tender-crisp.
- Transfer to a plate. Cover to keep warm.
- Reheat the same pan over medium, then add 1/2 tbsp (1 tbsp) oil, chopped onions and half the jalapeños. (TIP: Like things spicy? Add more jalapeños!) Season with salt and pepper. Cook for 1-2 min, until softened.
- Reduce heat to medium-low, then add clementine juice, 2 tsp (4 tsp) lime juice, remaining Tex-Mex paste, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (1/4 cup) water. Simmer for 2-3 min, until sauce reduces slightly.
- Remove from heat, then add 1 tbsp (2 tbsp) butter. Swirl the pan until butter melts. Season with salt and pepper.
- Thinly slice chicken. Stir any chicken juices from the baking sheet into the pan of sauce.
- Fluff rice with a fork, then stir in lime zest.
- Divide rice between bowls.
- Top with chicken and veggies, then drizzle sauce over top.
- Sprinkle with remaining cilantro.
- Sprinkle with remaining jalapeños, if you like.
- Squeeze a lime wedge over top.
