Cuban-style grilled mojo chicken bowls with grilled pineapple, fried plantains, tomato, black beans, and avocado.
There’s something I’ve been meaning to ask you all for quite some time. Snapchat. That’s the question.
Tell me everything. Who do you follow? What kind of snaps are you interested in seeing? What could you go the rest of your life without seeing? What do you like to snap and share, yourself? Give me the whole low down diggity, because I am just so lost. I’ve had the Snap app on my phone for 5ish months (you can follow my silence at @TheRoastedRoot if you’d like), and I just don’t know what to do with it. I’m snap shy. I may stay snap shy. But one day, I may come out of my shell and be a savage snap diva, you never know…so if/when that happens, I just must know what you even care to see. I like hiking…want to see that? I have vicious road rage…interested? I love onions, but not on pizza, should I start a snap series? Tutorials in the kitchen? My boyfriend’s gorg face? TELL MEEEEEE!
No more yelling.
How’s your mojo these days? En fuego? I’d hate to brag, but my mojo game has been pretty strong these days. My mojo has been working its magic all up on the meats. In the form of marinade, my gutter brain-ed friend. We’re talking about sauce here, people.
Confused? Explanation pending.
For those of you who are new to Cuban mojo sauce (or marinade), it’s just the greatest thing. It’s a simple mixture of olive oil, orange juice (or lime juice), garlic, and cumin. That’s it! This combination of flavors is used as a sauce, marinade, and dip in Cuban cuisine, making for citrusy flavorful dishes.
I whipped up a simple mojo sauce and used it as marinade for my chicken tenders. You only need to devote ⅔ cup of the sauce to marinate the chicken, so you can use the rest of the sauce as dressing for drizzling over the bowls for added flavor.
How do you feel about fried plantains? They’re basically one of my favorite foods ever…and that’s saying a lot considering I’ve never been very tempted by fried food. They’re crispy on the outside and molten squishy-sweet on the inside. Nature’s paradise! In my ultimate food fantasy, we would serve all burgers here in the U.S. with a side of crispy sweet plantains rather than potato fries. Good plantains are difficult to come by here in the states, but when the stars align and the store has perfectly ripe ones, it is game ON.
All of the ingredients in this Cuban bowl meld together so well, it’s a beautiful display of culinary harmony. While the recipe has a lot of moving parts, it doesn’t take a great deal of time to prepare. You can prepare the rice and the mojo sauce up to a few days in advance to lighten the workload when you set out to make the rest of the recipe.
Cooking Tips and Options for Recipe Change-Ups:
- Prepare the mojo sauce and/or the rice up to 3 days ahead of time.
- Use any combination of orange, lemon, or lime juice for the mojo sauce. If you omit the orange juice and use straight lemon or lime juice, consider adding a touch more honey to compensate for sweetness.
- Use pork instead of chicken, or use boneless chicken breasts instead of the thinner chicken tenders.
- If desired, sprinkle the pineapple with a small amount of brown sugar and nutmeg for a sweeter grilled treat.
- Replace the pineapple with mango.
- Replace white rice with any rice of choice.
- Substitute kidney beans for the black beans.
Mojo game strong.