Rosie's Recipes

Ay que RICO :

Spicy Havana House Mojo Chicken with warm Mango Pico Relish

Chicken ingredients:

  • 1tsp cumin seeds (or cumin powder)
  • 3 garlic cloves, peeled
  • 1 cachucha pepper if not available use 1 red chili, stemmed
  • ¼ tsp salt
  • 2tbsp olive oil
  • 1½ tbsp fresh-squeezed orange juice (sour orange juice is preferred naranja agria)
  • 1½ tbsp fresh-squeezed lime juice
  • 2 large boneless chicken breasts

For the Mango Pico Relish:

  • 2 tbsp olive oil
  • ½ cup orange juice
  • 1 tsp grated lime peel
  • 1 tsp honey
  • 2 tsp teriyaki sauce
  • 4-5 tbsp of chilled, unsalted butter
  • ½ firm but ripe mango, peeled, diced
  • ¼ cup diced red onion½ cup diced tomatoes
  • freshly chopped cilantro to taste (can also use oregano, parsley, etc.)

        To make the marinade: In a heavy medium-size skillet over a medium-high heat, toast the cumin seeds until fragrant (slightly darker in color), about 2 minutes. Transfer the seeds, garlic, chili and salt into a mortar and crush or usea food processor and grind into a coarse paste. Place into a medium bowl.

        Add olive oil to paste. Stir to blend. Let stand for 15 minutes. Whisk in the orange juice and lime juice. Pour the marinade into a ziplock or other container Add the chicken to the marinade, turning to coat.

        Refrigerate for at least 1 hour and up to 3 hours. Preheat the oven to 350 F. Remove the chicken from the marinade. In a heavy skillet, over moderately high heat, brown the chicken on both sides (about 2-3 minutes per side).

        Finish chicken in the oven (7-8 minutes). Cover with foil and allow to rest for 3-5 minutes.

        While the chicken is baking, whisk together the chicken drippings, orange juice, lime peel, honey and teriyaki sauce in saucepan over medium-high heat. Bring to a boil and reduce (approximately 5-8 minutes). Remove from the heat and quickly whisk in the pats of butter one at a time.

        Combine the mango and remaining ingredients in medium bowl. Scatter the mango salsa around the chicken, drizzle with sauce and sprinkle with fresh chopped herbs.

Serve with black beans and rice, of course.


Pollo al Chilindron (Chicken with Tomatoes and Peppers)

  • 5 strips of bacon, chopped
  • 8 boneless skinless chicken thighs, cut into medium chunks
  • flour for dusting
  • 1/4 cup olive oil
  • 1 lrg chopped green pepper
  • 1 lrg chopped spanish onion
  • 4 cloves minced galric
  • 1/2 cup white wine
  • 1 (16oz) can tomatoes quartered with juice
  • 1 tbsp sweet Spanish paprika
  • 1 tbsp cumin 
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch dissolved in 1/2 cup water
  • 1/2 cup green peas

Saute the bacon long enough to brown and render the fat. Remove the bacon.
Salt and pepper the chicken thighs on both sides, dredge in flour, and shake off any excess.
Brown in the bacon fat, remove and set aside
Add the olive oil to the pan and saute the green pepper and onion until limp. Add garlic during the last two minutes only.
Place the vegetable mixture in a large covered pot and add the wine, tomatoes and tomato juice, paprika, cumin, salt and pepper stir well then return chicken and bacon to the pan.
Bring to a boil, reduce heat to low, and simmer, uncovered for about 25-35 minutes or until chicken is fully cooked.
Remove chicken and keep hot.
Thicken up the sauce with the cornstarch mixture. You want a thick, rich sauce.
Finally toss in the green peas and immediatly remove sauce from heat.
Serve over white rice with plenty of sauce on top.

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