Mojo Chicken and Yellow Rice Bowl
Ingredients
- 2 cups Mahatma® Jasmine Rice
- 1/4 cup olive oil
- 1/3 cup orange juice
- 1/4 cup lime juice
- 1 tbsp brown sugar
- 6 cloves garlic, minced, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 3/4 tsp salt, divided
- 3/4 tsp pepper, divided
- 2 lb boneless skinless chicken thighs
- 1 red onion, thinly sliced
- 1/3 cup cider vinegar
- 1/2 tsp sugar
- 2 tbsp butter
- 1 tbsp ground turmeric
- 4 cups sodium-reduced chicken broth
- 2 bay leaves
- 2 avocados, halved, pitted, peeled and sliced
- 1/4 cup finely chopped fresh cilantro
- Lime wedges, for serving
Instructions
Impress your family and dinner guests with this beautifully vibrant dish that’s as delicious as it is colorful with mojo marinated chicken and fragrant Mahatma® Jasmine Rice cooked in turmeric, garlic, and bay leaf.
Step 1
Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt, and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.
Step 2
Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and the thermometer inserted in the thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing.
Step 3
Meanwhile, toss red onion slices with cider vinegar, sugar, and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled.
Step 4
Melt butter in a large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves.
Step 5
Top rice with chicken, avocado slices, pickled red onions, and a sprinkle of cilantro. Serve with lime wedges.
Recipe Tips
Substitute chicken breasts for thighs if desired.
Add peas to rice if desired.
For a short cut, try this recipe with Mahatma® Yellow Seasoned Rice.
Sweet, Zesty, and Spicy Medley
When you’re looking for bold and exotic flavors this Mojo Chicken and Yellow Rice Bowl is a Cuban classic that’s just the meal you need when you’re craving something that’s a little bit sweet with a little bit of tangy and a whole lot of delicious.
Nothing flavors your favorite meats like letting them marinate for a few hours. This tasty recipe does just that. Whether you choose to use chicken breast or thighs, let them sit in the marinade from 1 to 8 hours, the longer the better, and you will absolutely love the resulting flavors. This magical and tropical marinade is bursting with flavor because it’s made with orange juice, lime juice, garlic, chili powder, and a few other spices making it a great mix of zesty and sweet.
Pair this already flavor-packed chicken with fluffy Jasmine rice cooked with garlic, turmeric, and bay leaves and you have a dish that’s not only vibrant thanks to the purple and yellow hues but an incredible medley of flavors you will love. Don’t forget to top with slices of fresh and creamy avocado and sprinkle with cilantro for the last delicious touch.
Cuban Flavors
If you’ve ever enjoyed Cuban cuisine, you know that regardless of what dishes you’ve tried, they’re beaming with unbelievably delicious flavor and vibrant ingredients. If you can’t get enough of this beautiful and culturally rich country’s cuisine, try this Arroz Congri or this colorful and delicious Ropa Vieja with Rice.
Explore more Latin American flavors with other recipes like a Mexican rice and beans recipe.
Thai coconut rice is a delicious side dish.
