| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cuban | Main dish, Poultry, Seasonings | 4 | Servings |
INGREDIENTS
| 4 | Boned chicken breasts | |
| skin removed | ||
| 6 | Garlic cloves, crushed | |
| 1/2 | Onion, sliced in rings | |
| Olive oil for frying | ||
| 3 | T | Olive oil, heated |
| 2 | T | Onion, finely chopped |
| 2 | Garlic cloves, minced | |
| 1 | t | Fresh oregano, chopped |
| 1/4 | t | Ground cumin |
| 1 | ds | Ground bay leaves |
| 1 | ds | Black pepper |
| 1/8 | t | Salt |
| 2 | T | Lime juice |
| 2 | T | Water |
| 1 | T | Sherry wine |
| 1/2 | t | Vinegar |
| Fresh parsley, to garnish |
INSTRUCTIONS
To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightly before serving. Sauce yield: 1/2 cup. To make the chicken, pierce meat in several places with long fork prongs and place in non-reactive (glass or stainless steel) bowl. Combine garlic and Mojo Seasoning Sauce. Pour mixture over chicken. Cover and marinate in refrigerator for about 1 hour. Remove chicken breasts from marinade, pat dry and fry them in olive oil until they are golden brown. Place chicken on serving platter and keep warm. Remove onion and garlic from marinade and brown in same pan. Sprinkle over chicken and garnish with parsley. From Sandy Vasquez of Honduras and Miami, FL. Recipe is from her Cuban grandmother. Tried as part of her Cuban cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204 on 09/01/90. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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