Cuban Mojo Chicken
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- Опубликовано: 30 июл 2024
- Get your mojo back with this great tropical recipe. CUban Mojo Chicken. A tangy blend of tropical fruits, garlic and lot's of love marinade the chicken into mojolicious bliss.
We're using a 5.5 lb. Julia Roaster from our friends at KOL Foods (KOLFoods.com). This is a huge bird that cooks into a plump poultry fest . . . or is that feast?
Easy to make and oh so good in your mouth. You don't have to visit the tropics to a taste of island goodness.
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L'Chaim . . . Avi 
Хобби
Being a Cuban American growing up eating this dish, I must say you did a nice job Avi. Luckily for us we live in Miami & have no shortage of naranja agria (sour oranges).
Hi There. Thank you for the nice words. It's a real compliment to me that you like it. I have to admit, that I may have cheated just a bit. My wife is from Cuba, so she was my taste tester while I perfected it. :-)
L'Chaim . . . Avi
You're welcome & nothing wrong with a Jewban kitchen. L'Chaim
Thank you for your time explaining, it looks delicious by the way, I'm cuban and also familiar with these mojo things..excellent recipe, thanks again !!
I love the way this one works and can not wait to cook it for my lady and the kiddo. One trick that I did learn is, when using baggies there are certain friends. Air is not good, so a warm to hot pot of water and get all of the air out. Sometimes that means adding water into the bag. The hot water will help the baggie flex and let the air out. I have saved meat for several years in the freezer. There was no air and they did not freezer burn. The key with refrigeration and freezing is to get all of the air out. Be gentle when moving things.... no bumping or scraping the packages. It does work. Food preservation is key to human survival. Give it a small shot on a small package and in one year or so, let me know.
+Mike Brooka Hi Mike. Nice advice. I'll try it. BTW: Please let me know how the chicken turns out.
L'Chaim . . . Avi
Avi, it came out great! The Mrs. Of the Home loved it and the kiddo..... well, she wiped out her half (no bigger than she is, literally half!). Thank you very much for sharing a great meal. If I can find a good edit program, I can post various vids of the Southern Plains flavors and others that I have picked up along Life's Journey. Have blessed day and many more. Thank you. Mike
I used to go to a wonderful place for this chicken, served with black beans, sweet onions and rice... it will be on the menu for this shabbos! Thank you Rabbi!
OMG Fantastic recipe. Great job!! 👍 👍👍👍
Muchas gracias, Amigo!
Thank you so much for this lovely recipe. I am a retired chef, and I have made this before, but the ingredients were slightly different and a slightly different method, but thank again.
Thank you so much. That's the great thing about recipes, there's always variations. I would love to hear what you do differently. Thanks again for the comment.
L'Chaim . . . Avi
@AvisKosherKitchen Thank you for the reply. The only thing I don't do is fry off the garlic, and I don't add Worcester sauce to the recipe. It's in the marinade for 24 hours in my fridge, I have seen so many different recipes for Mojo Chicken.
Yours will be the next one I make with a big Cuban rum.
Checked out a few Mojo chicken recipes and decided to try this one. Going to make black beans and rice and fried plantains to go with it. Thanks for the recipe! Also, subscribed because my wife is a Torah observant Christian, and I'm looking forward to making some kosher meals.
hug samea!!!!! I am cuban I love your way to cook cuban food
+T.L. Fernandez Hi. I just saw your comment. Sorry for not responding sooner. Chag Sameach right back to you. Althou i like how you spelled it. Made me smile. Avi.
Great video Avi ! Thank you ! I am going to do this Mojo chicken (for non-pork eaters) in addition to a Mojo grilled pork shoulder this weekend so thanks !
Hi William. Thanks for the kind words. Count me among the non-pork eaters. :-)
Let me know how everyone likes it. Have a great party.
L'Chaim . . Avi
I am drooling - love the video~thanks for sharing - you explain the chicken in wasy to follow instruction - think I may just make it.
+Pink Turtle Hi, Thanks for your nice words. They mean a lot. If you make it, please let me know how you liked it, Post a picture.
L'Chaim . . . Avi
thank you sir I will try that tomorrow
Just became a huge fan chef well done !
shalom my friend ! made the chicken it was awesome!!!! you are a hidden gem in the youtube world!keep doin what you love enjoy as we are !!!!!Shalom my new friend!!!!
Shalom alecon alecon shalom y que Viva La Cubanidad 🇨🇺🇺🇸🇨🇺🇺🇸🇨🇺🇺🇸🇨🇺
That looks delicious.
Hi there latengocomoburro. Thanks for the comment below. I believe that there is never only one correct way to do a recipe. I add the vinegar because I'm not using sour oranges. They're not always assessable in all parts of the country. I personally am not a big fan of cumin with chicken. That being said, for me recipes are suggestions of how to cook something. If you like cumin, fantastic, go for it. If someone wanted to add more garlic than I do and not use this or that, hey it's your food. Make it taste good for your preferences.
So, while I'm not sure what the 'advice' is, I guess you really meant an alternative. BTW: My Cuban wife and family loves this rendition of mojo as I'm sure your family loves your version. That's what's great about recipes, we all have our twist on them.
Anyway, thanks again for the comment, sorry I couldn't reply directly to it, RUclips wouldn't let me. Please keep watching and give it a try, as I might try your version as well.
Thanks and L'Chaim . . . Avi
Howdy from Israel! Thanks for the recipe. Will try it for Shabbos!
la tengo como burro hahaha XD
Avi's Kosher Kitchen im from cuba...thanks x show us culture
My abuelita uses cumin in the mojo... just about a teaspoon or so and I absolutely recommend trying it, sooooo good! Thanks for the video I like seeing different renditions!
Pretty good! 👏👏
Looks delicious. I will use this method to do my chicken for Christmas
Love this vid, definitely trying it this week. I subscribed, keep up the great work!
Thanks you very much for the kind words. I'll do my best.
L'Chaim . . . Avi
So glad to find this, as I have a sour-orange tree covered with fruit right now and didn't know what to do with it..experimenting with drying the rind for Bergamot tea flavoring.. may make marmelade..then my Cuban friend told me she uses in marinade. (it' was actually called "Rangpur lime" at the nursery, assuredly not a lime; looks like tangerine or mandarin but sour)
here are the sour oranges, on left, in San Francisco CA (middle is Meyer lemon, right is a Valencia orange 'Santa Cruz" developed for cooler climes) facebook.com/photo.php?fbid=10211966181458922&set=pb.1504168477.-2207520000.1500579060.&type=3&theater
You’re the BEST!
excellent video and recipe Avi!
Awesome!
Thank Chef Avi ..... ? For you .... I noticed no seasoning like adobo ...so we just marinate with mojo? ( I know little salt ) I will be trying this.
i love your channel! I am glad this is Kosher friendly because Kosher way of eating is what I follow! Please make more videos!!
I'm so glad to have found your channel!!! Nice to be able to see another Kosher chef!! My medical director is strictly Kosher and I cook for our group :) so this rocks!
Wow! So easy and it looks delicious. I'm making this for pesach. I can't get limes though. Will it still be good? And I'm not sure if I'll find fresh oregano. How would it be with a pinch of dried?
Outstanding. B"H
Thank you.
SHALOM RAVMY brother loved the video...I'm jewish,cuban,and black enjoyed my cuban roots dish you made thx
I love this guy
Absolutely right!! Btw I tried your recipe for dinner tonight and it was a hit. I made it with chicken thighs and everyone had seconds :)
:-)
Thank you. Glad everyone liked it.
Have thought to try it with the chicken with the marinade to believe that it can be very good and so I want to wish you a nice weekend Sincerely, David from Sweden
I hope you enjoy it when you try it David. Nice to hear from you.
Have a GREAT weekend too. Avi.
My method of making this is similar but I marinate the chicken with a bunch of vegetables (onion, potato, carrots, bell peppers), then sear both sides of the chicken in a thick-bottomed steel pan w/EVOO, turn down the heat to medium and add the vegetables and some marinade, cover and cook for about 10 minutes, cover off then cook another 10 or more as needed. I like to put this on rice. I really like the idea of throwing a sprig of oregano atop the chicken during cooking; I'll likely integrate that into my own recipe. Worth pointing out: I cook basically only for myself and generally have no idea what I'm doing!
great video...Avi. I will try your mojo version with chicken tights. I have always used my version of adobo with garlic, black pepper, kosher salt and oregano. The mojo version seems like a refreshing alternative.Thanks. I subscribed to your videos and will be also looking for an Amish type "Corn Chowder" recipe if you have one to share.
great video :)
I have seen this recipe with a lot of onions....and it is wonderfull (In LA there is this
cuban restaurant OMG)....I will try this recipe...thank you!
Hi avi.... word of advice... (from a Cuban) where I live we can find sour orange all year round, but for the day to day we just use plain lime... and It is just Sour Orange, garlic and spices, like oregano cumin, etc...we do not put vinegar in our mojo (it might be good, I don't know, but that is not how we do it).
Wow
Avi, what burner are you using to saute the garlic and where did you buy it from?
Hi, It's a portable burner that runs on butane. I got mine at Restaurant Depot. They're also available at Bass Pro and online. They're great to have in a power failure or for emergencies, or on the road. They usually come with a nice carry case as well. BTW: It's Avi here. L'Chaim.
Hello chef Avi! What a gorgeous recipe. Believe it or not, I've never had a mohito. I think this is a great festive meal and will make some white basmati steamed rice and some black beans and maybe fried plantain on the plate. What a fiesta! Thank you for putting such great recipes up and I have just subscribed and now all I have to do is learn the prayer you said in Hebrew! You said it a bit fast ha ha ha.. I'm just a plain old Swede so I don't know that kind of prayer but I want to learn now.
+No Amateur Mom Hi Jill, Sorry i didn't respond ear;ier. I just saw your comment and question. First of all, we always say a small prayer before we eat. The Hebrew basically translates to: "Blessed are you Lord our G0d who has brought everything into existence."
Mojitos are the unofficail drink of South Florida where I live. BTW: I love your menu. Please let me know how it came out.
Thanks again and L'Chaim (to Life) . . . Avi.
First your a good talker . Your video tells us exactly how to do it with out dragging on. Good job! Watch out for those mojitos they are so good but they can knock you out.
I was wondering if cilantro might be a good addition as well as oregano? Would you think that the two herbs could work together, or just clash horribly?
Hi There, Actually oregano is part of the recipe, so yea that would work. As far as cilantro goes, I say why not. The great thing about cooking is experimentation. Please let us know how it works.
L';chaim . . . Avi
Thank you, Avi! :) I can't wait to try!
Not everyone likes cilantro just like cumin. I don't like either.
Looks great..
Could I do everything the same but grill on wood bbq pit
And a deli too in Brandon,Fl.
How would I grill this recipe? I've tried it baked and I love it!
Hi Brizzy,
First of all thanks for the nice words. I for sure would try this grilles as well. The mojo would be the same. I would just put it over a low low flame on the grill and just keep an eye on it so that it doesn't burn the skin. BTW: This will also works with skinless chicken and can be served chilled and sliced over a summer salad.
L'Chaim . . . Avi
Awesome. Thanks.
Brizzy Brizz Post a pic when you make and let me know how it worked.
8:12 hit the “whoa”
Looks amazing. Gonna cook that today!
I cant use my apartment electric oven because it makes a lot of smoke how do i fix it lol
Sorry to hear about your oven. Perhaps there's an issue with your burners and you just need to replace them? Anyway, You could do the same recipe and just grill it outdoors on your BBQ.
Hope this helps. L'Chaim . . . Avi
can u do that for pork too??
Avi is your frying pan cast iron or carbon steel? Love the show, wonderful.
+Libby Warren I'ts neither. Looks like anodized aluminum maybe.
Avi, for a "better" Mojito substitute tonic water in place of soda water. Wasn't fond of soda in this drink so years back started using tonic water and and they all say mine are the best.
you're too cute, Avi! :D
Thank you. Now you've made me blush. :-)
Hey what about yuka?? Boiled in water then taken out marinade in olive oil onion garlic and a pinch and lemon or orange juice not to much yuh wanna taste that garlic
Nice recipe Chef Avi. Here's a little tip from a Cuban, next time add a little cumin to your marinade. That is essential for mojo when using it as a meat marinade. Only mojo used for yuca (cassava) is made without the cumin. Also, try using canola oil in place of extra virgin olive which can be a little strong; but that's a matter of taste if you like it with the evoo. Keep'em coming Chef! Baruch HaShem!
But several Cuban people in here commented that Cubans don't use cumin ever. But like any ethic cuisine, not everyone in that country is going to cook the same way. Not all asians can cook rice well, not all Hispanics can cook Spanish dishes, and not all Americans can make apples pies, lol. Spices and herbs are always a matter of choice and what you are accustomed to, I guess. I love cumin and will most definitely put it in mine.😊👍
Hey Avi! Magnificent session! Question for you, will this recipe work for boneless skinless chicken breasts?
Why not?
Muy rico Good t k
Lucky for us, Norway got the most healthy chickens in the world to a fair price. Chicken is really cheap here. Great recipe maaan :-D
I do love yuo site jewish fron lancaster california
Some Cuban people add cumin too.
Bobby, we can use a good kosher restaurant in metro Tampa, Fl. Come on down!!
Tried this recipe today. It turned out good, but I don't think a half-hour marinade is long enough. It didn't really have any citrus flavor.
I was wondering if s half hour was long enough myself.
אמן!!
Looks delicious!!! But you forgot to throw a little cumin in there :)
Hi Alexander,
I actually didn't forget, I'm just not a big fan of cumin on chicken. But if you like it, then you're right, it's missing. :-) That's what's great about a recipe, you add to it something else you like and subtract what you don't like, you make it your own.
Glad you enjoyed it.
L'Chaim . . . Avi
BTW: Thanks for the share as well.
No cumin?
Cool fucking dude... good shit homie.. cheers
Get the CC people to put up what u said so i can understand it, my Yiddish isnt what it once was!!😊
per faktoe
+John Reeser Thank you. :-)>>>
Translation please......lolol.
That looks very good! If you have some free time, come check us out too!
Clean but messy cook
i tried it as well---. but it just tasted like lemon chicken, very sour.....
Hi Hugo,
I'm sorry you had a bad experience with this recipe. Perhaps the oranges were too sour. Give it another try and give the mojo a taste before you marinade. If it's too sour, try adding a splash of simple sugar or some honey.
L'Chaim . . . Avi
hi Avi,
thanks for replying me. the oranges were sweet, may be i put too many lemons? just wondering to know, whether the mojo flavour is a kind of sour flavour? Tbh, i tasted and smelled the mojo, very nice actually. just when i put it on the chicken, the sour bemcame too strong haha ....
regards,
Hugo
Hugo Huang It is supposed to be a bit sour, but not too bad. Anyway, maybe less lemons next time. :-) Keep us posted if you try it again.
Avi's Kosher Kitchen
Why do all food videos today have a 4 minute intro. Just skip it and show us what you're doing! Great video though. Gonna make this soon
pakmanmanc nah I like how he gives a great presentation. Chef Avi, is a delight, and if you don't like the intro just skip it on your bottom bar.. for the rest of us, keep doing what you're doing Chef Avi. We love your presentations. My favorite chef thus far! Thanks, Jill
+No Amateur Mom Thank you so much for your kind words. and your reply. you made my day. Unfortunately i just saw your comments. so my apologies for not responding earlier.
Avi.
pakmanmanc z
My father was Cuban who worked in restaurants 25 years, my mother was puertorican and my grand parents were Gallegos from Spain and not once in my life did we use Cumin. When I married my Indian Husband (from India) is when I learned of cumin and frankly don't really like it.
I am cuban and sorry but we don't use any fruit that is in season. MOJO has sour oranges, garlic, and olive oil. You can change it around if you like, but it won't be an original mojo.
I used Oranges, with vinegar because not everyone has access to sour oranges. BTW: My wife and her family are also Cuban. They do a similar mojo. As with ANY recipe, there is no one way to make it. Every cook should adapt the recipe and make their own.
@@AvisKosherKitchen agree but add that is done your way. A lot of ppl don't have any idea what is Cuban Mojo or how is done. It can be confusing.
@@virginiamustelier1228 It's like making meatballs. Everyone has their own family recipe. I know Italians that only use beef for meatballs. Other Italians use a mix of beef, pork & veal. Some use breadcrumbs, some use chopped old bread, others use neither.
I don't get...covering a bald head, but the bushy beard, close to the chicken, stays open...???
It's to keep sweat out of his face -_-
He's a Jewish Rabbi. They keep their beanie on their heads and are required to wear beards because of Rabbinal Laws.
This cap is a chef's cap.
But you're right. I've never thought about men wearing long beards in the kitchen while cooking to keep hairs out of food, especially a trained chef.
For sanitary reasons, I would definitely wear a hair net or something on it. Wouldn't look good on a video, but hey! At least we wouldn't be grossed out thinking about beard hairs in that delicious looking chicken.😊👍
What the? I thought Jews cant drink liquor? Aint that against your religion?
Maybe he doesn't follow his religion strictly.
I thought I replied to this, but I don't see it. Jews are allowed to drink alcohol. It is NOT against our religion to do so. Other religions may have that restriction. We don't.
Thanks and L'Chaim . . . Avi
Kosher liquor !
Avi's Kosher Kitchen nah you can have alcohol if you are Jewish, of course! You're not going to burst into flames if you have a mohito ;D
+Jennifer Murkin Not only are Jews allowed to drink alcohol, but at times, we are required to. Every festive meal, whether the Sabbath, Holidays, Weddings, etc. requires blessings over wine. Four cups of wine are consumed during the Passover Seder, and on the holiday of Purim one is "encouraged" to become slightly intoxicated. Our version of "Cheers" is the Hebrew expression "L'Chaim", which means "To Life!"
OMG a Jew cooking Cuban food, I knew some Cuban Jews that lived by my way they were so nice and yes they cooked Cuban kosher food lol
That chicken was beautiful until you unnecessarily took its Life.May Peace be with you due to your sad choices.
Hey Mick,
Thanks for the comment. I'm proud to have a vegen watch. You know we all make choices in our food. I have no issue with you NOT eating meat. I think that's a great choice. You may feel that my choice is a sad choice, and you're entitled to your opinion. But perhaps you should try the recipe anyway. Not with chicken, but try it with some extra firm tofu, add in some mushrooms to the mix and perhaps a few tomatoes and some finely chopped squash. Serve over rice. I guarantee you'll love it.
Peace to you as well.
L'Chaim . . . Avi :-)
Actually I'm Micks partner,it was actually my comment I didn't realise it would show as Mick though we are both Vegan. I don't eat Tofu neither not a fan but thanks for the idea. Yeah I have lots of wonderful recipes maybe you should try them too one of the best cookbooks is World Food cafe its a food Bible by Chris and Carolyn Caldicott.though we have to adapt some of the recipes as they are Vegetarian,so they are cruelty free meals,you feel must better about yourself in so many ways as Veganism is not just about diet. - Bon appetite .Pixie
Not Cuban....I'm Of Cuban descent and I must say your recipe, however tasty, is not truly Cuban...its your version and not authentic.
Dabney Fountain First of all, thank you for finding the recipe tasty. My wife's entire family is Cuban and this is authentic from their perspective. Recipes for the same dish from the same country can vary based on what region of the country the recipe is from.
Of course I put some variation into it, my own spin. That's the great thing about recipes, we all put our own personality into them. However, that does not, with all due respect, make it any less Cuban. If you're referring to the absence of sour oranges, that was by design, because not everyone can get them. The vinegar helps to sour the orange juice.
That being said, please feel free to share your authentic Cuban recipe. I'd love to learn.
Thanks and L'Chaim . . . Avi
What's your receipe? We are all here to learn. I'm interested in your traditional way of making it.