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overhead view of Cuban Mojo Chicken Rice Bowl
Olga

Cuban Mojo Chicken Rice Bowl

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This Cuban mojo chicken rice bowl starts with grilled chicken marinated in citrus and garlic, served over jasmine rice with fresh toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Cuban, Latin American
Ingredients Equipment Method

Ingredients
  

Mojo Marinade:
  • Juice of 4 oranges + 3 limes or 5–6 sour oranges
  • 8 garlic cloves finely minced
  • ⅓ cup avocado oil
  • ⅓ tsp fresh oregano
  • ⅛ tsp salt
  • ⅓ cup white onion optional, for roasting
  • ½ cup chopped cilantro optional
  • 1 serrano or jalapeño stem removed, split lengthwise (optional)
Chicken:
  • 1½ lbs boneless skinless chicken thighs
  • 1 tsp ground cumin
  • 1 tsp salt
Rice:
  • 1 cup long-grain white or jasmine rice rinsed
  • 2 cups water
  • 1 tbsp avocado oil or extra virgin olive oil
  • ½ tsp salt
For the Bowl:
  • 1 avocado diced
  • ¼ cup chopped cilantro
  • ½ cup pickled or thin-sliced red onion
  • 1 cup sweet plantains pan-fried or baked or plantain chips
  • Lime wedges
  • Reserved mojo for drizzling

Equipment

  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Grill or Grill Pan
  • 1 Saucepan with lid
  • 1 Mixing Bowls
  • 1 Measuring Cups and Spoons
  • 1 Tongs or Spatula

Method
 

  1. Prep: Rinse the rice, juice the citrus, finely mince the garlic, and trim the chicken thighs.
  2. Make the mojo marinade by whisking together citrus juice, garlic, avocado oil, oregano, salt, and any optional ingredients; set aside 2–3 tbsp of the mojo before adding the chicken.
  3. Season the chicken thighs with cumin and salt, then pour the remaining mojo over them and let them marinate while you cook the rice.
  4. Bring 2 cups of water, ½ tsp salt, and 1 tbsp oil to a boil, add rinsed rice, and cook uncovered until the water reduces and bubbles appear.
  5. Reduce heat, leave the rice uncovered for 2–3 minutes, then cover and steam on low for 5–7 minutes until fluffy; remove from heat and let sit.
  6. Grill the chicken for 5–6 minutes per side over medium-high heat until fully cooked and lightly charred; let rest before slicing.
  7. Build each bowl with rice, sliced chicken, avocado, red onion, cilantro, and sweet plantains or plantain chips.
  8. Drizzle with the reserved mojo and serve with lime wedges.

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