MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F
- Coat a large baking sheet with cooking spray.
- Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE
Delicious mojito chicken surrounded by an ocean of tasty rice and topped with a fresh salsa. This is a long recipe with lots of ingredients but it makes an entire meal that will please both company and family. I hope you enjoy this creation I made for RSC8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 33
Steps:
- Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.
- At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.
- Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
- Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
- Toss in remaining ingredients EXCEPT WATER and saute for one minute.
- Add water, stir and cover tightly.
- Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.
- Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.
- In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
- Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature.
- To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.
- Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.
Nutrition Facts : Calories 790, Fat 23.7, SaturatedFat 6.5, Cholesterol 145.3, Sodium 785, Carbohydrate 74.8, Fiber 5.2, Sugar 22.1, Protein 53.6
MOJITO CHICKEN
A great and tasty summer recipe that combines the tastes of a Mojito and grilled chicken. This comes from the WeightWatchers "Sizzle It' book.
Provided by hpitler
Categories Chicken Breast
Time 35m
Yield 6 breasts, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine lime zest, lime juice, orange juice, honey, garlic, cumin, chopped mint, olive oil, and salt in a small bowl.
- Transfer one half of mixture into a covered container and refrigerate.
- Transfer the remaining the remainder of the mixture into a gallon size Zip Lock bag and add the chicken.
- Squeeze out the air from bag and seal.
- Let chicken marinade for at least 2 hours, or over night.
- Preheat grill.
- Remove the chicken from the bag and discard excess marinade.
- Place chicken on grill and cook for 20-30 minutes, turning occasionally.
- While chicken is cooking, pour reserved marinade into a small saucepan and bring to boil.
- Transfer cooked chicken to a platter and spoon hot marinade on top.
- Garnish with lime wedges and a sprig of mint and serve.
MOJITO CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
- Preheat oven to 300 degrees F.
- Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
- In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
- Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
- When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
- Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
- Combine all ingredients in mixing bowl.
- In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.
MOJITO CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
- Preheat oven to 300 degrees F.
- Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
- In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
- Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra virgin olive oil. When oil is hot, place chicken skin side down and sear.
- When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F.
- Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
ISLAND CHICKEN AND RICE
Make and share this Island Chicken and Rice recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt, pepper and cornstarch.
- In large skillet, cook chicken and onion in oil until chicken is lightly browned.
- Combine reserved juice, soy sauce, vinegar and cornstarch.
- Add to chicken mixture.
- Cook, stirring until clear and thickened.
- Add peaches, bell peppers and tomatoes.
- Simmer for 5 minutes or until bell peppers are tender-crisp.
- Serve over hot rice.
- Sprinkle with almonds.
Nutrition Facts : Calories 439.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 72.6, Sodium 409.1, Carbohydrate 40.5, Fiber 2.8, Sugar 8.2, Protein 28.6
ISLAND CHICKEN
This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.
Provided by LifeIsGood
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Glaze:.
- In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
- Chicken:.
- Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
- Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
- Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
- Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9
OVEN-ROASTED MOJITO CHICKEN
Steps:
- Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
- Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
- Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.
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