Chicken w. Yellow Rice & Beans

,

Chicken w. yellow rice and beans is something we ALWAYS eat when we go to Cuban restaurants or most latin places actually. I often wonder about duplicating flavors from other places myself.  This was no exception and its always a BIG HIT!!   I LOVE the way mojo chicken tastes! I love the tang & the zest of it, but it doesnt overpower the meat..See for yourself!

Ingredients:
4-6 chicken breasts (MOJO marinade ingredients below)  (You can also BUY IT in the grocery store)
3 large heads garlic, peeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups sour orange juice (or 3/4 cup fresh orange juice plus 3/4 cup fresh or bottled lime juice)
1 cup minced onion
2 teaspoons dried oregano leaves
3 tablespoons flat-leaf parsley, minced
1 cup olive oil

Mash the garlic, salt, and pepper into a paste, on a flat surface, using the side of a large chef's knife.

Place the garlic paste in a small mixing bowl and add the sour orange juice, minced onion, oregano and parsley. Stir all of the ingredients together thoroughly.
Set this mixture aside and allow the flavors to marry for at least 30 minutes at room temperature.
In a small saucepan, heat the olive oil over medium heat until it is hot (approximately 280 degrees F.). Remove the saucepan from the heat and carefully (the oil may sputter) whisk in the garlic-orange juice mixture until the ingredients are well blended. .
Place the saucepan over medium-high heat. Bring the sauce to a rolling boil. Taste and correct the seasoning, adding salt and pepper as needed.
Remove the saucepan from the heat and allow the mojo cool to room temperature.

Pour over your meat and allow to marinade 3-4 hours.  I bake it in the oven at 350 for 35 minutes with a little sauce on top. (You can also pan fry until juices run clear...)

Yellow Rice:
1 1/2 tablespoon Olive oil
1/4 cup Onion, diced
1/2 teaspoon Garlic, minced
1 cup White rice
1 1/2 cup Chicken broth
1/2 teaspoon Saffron
1 1/2 teaspoon Parsley, chopped

Heat the oil in a saucepan. Add the onion and garlic and cook until just soft. Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low.

Cook for 15-18 minutes or until the liquid is absorbed.
Fluff with a fork before serving.

Black Beans:
2 cans low sodium Black Beans (I use canned but you can use dry (just need time to to soak))
Juice if 1 lime
Latin seasoning (Sazon or all seasoning is fine)
1 cup Onion, chopped small

Combine everything in a small sauce pan and simmer until all blended!

Serve everything together and ENJOY!!

Dani ;)