Recipes/ Baked Cuban mojo chicken & rice

Baked Cuban mojo chicken & rice

Let's make it

Step 1
Preheat oven to 450°. In large bowl, stir marinade mix, garlic, peppers, onion, olives, orange juice, 1 tablespoon oil, tomato paste and zest; add chicken and let stand 30 minutes at room temperature, turning once.
Step 2
In 13 x 9-inch baking dish, whisk rice, stock and remaining 1 tablespoon oil; place chicken mixture, skin side up, over rice mixture. Cover dish tightly with aluminum foil; bake 45 minutes or until rice is tender and internal temperature of chicken reaches 165°. Remove foil; bake 15 minutes or until chicken skin is golden brown and crisp. Makes about 6 cups rice and vegetables.

Nutrition Info

Approximate nutritional values per serving (1 chicken thigh, 1 1/2 cups rice and vegetables): 664 Calories, 25g Fat, 5g Saturated Fat, 132mg Cholesterol, 1232mg Sodium, 73g Carbohydrates, 2g Fiber, 6g Sugars, 2g Added Sugars, 34g Protein

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Ingredients

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