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Ingredientes
- 4 x Boned chicken breasts skin removed
- 6 x Garlic cloves, crushed
- 1/2 x Onion, sliced in rings Extra virgin olive oil for frying
- 3 Tbsp. Extra virgin olive oil, heated
- 2 Tbsp. Onion, finely minced
- 2 x Garlic cloves, chopped
- 1 tsp Fresh oregano, minced
- 1/4 tsp Grnd cumin
- 1 dsh Grnd bay leaves
- 1 dsh Black pepper
- 1/8 tsp Salt
- 2 Tbsp. Lime juice
- 2 Tbsp. ,Water
- 1 Tbsp. Sherry wine
- 1/2 tsp Vinegar Fresh parsley, to garnish
Direcciones
- To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add in these to a pan that has heated extra virgin olive oil in it.
- Cook just till onion becomes translucent/soft and then add in juice, water, wine and vinegar; simmer about 5 min. Allow to cold slightly before serving.
- Sauce yield: 1/2 c..
- To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or possibly stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mix over chicken. Cover and marinate in refrigerator for about 1 hour.
- Remove chicken breasts from marinade, pat dry and fry them in extra virgin olive oil till they are golden. Place chicken on serving platter and keep hot. Remove onion and garlic from marinade and brown in same pan.
- Sprinkle over chicken and garnish with parsley.
- grandmother. Tried as part of her Cuban cooking class at The Cookbook
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 207 | 59% |
| Total Fat 23.11g | 29% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 163mg | 7% |
| Potassium 371mg | 11% |
| Total Carbs 4.69g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.2g | 1% |
| Protein 29.63g | 47% |
