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Pollo y Mojo

Pollo y Mojo

Click to rate:
Courtesy of Chef Kevin Harris of Food for Love, Inc.
 

Chicken:

  • 6 chicken breasts, butterflied and pounded lightly*

Preparation:

  1. Coat the chicken with the Mojo Marinade (see recipe below).
  2. Heat your sauté pan with 1 tsp of extra virgin olive oil, add the chicken in batches and sear on both sides.
  3. Serve with Black Bean Avocado Salsa (see recipe below).

Mojo Marinade Ingredients:

  • 2/3 C sour orange juice and zest
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/3 C lemon juice and zest
  • 1/2 tsp dried oregano
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp lime juice and zest
  • 1 tsp dried cumin
  • 1 Tbsp achiote paste
  • 1/8 tsp ground cloves
  • 1 Tbsp chopped garlic
  • 1/4 tsp ground cinnamon

Preparation:

  1. Combine all of the ingredients except the olive oil in a food processor and blend.
  2. Add the olive oil slowly, until well incorporated.

Black Bean Salsa Ingredients:

  • 2 avocados, peeled and diced
  • 1 canblack beans, rinsed and drained
  • 1 large pink grapefruit, peeled and diced
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 1 small red onion, diced
  • 1 jalapeno, diced (very small)
  • 1 bushel cilantro, chiffonade
  • 1 tsp Chipotle en Adobo
  • 3 Tbsp lime juice
  • 2 Tbsp extra virgin olive oil
  • 1 tsp salt

Preparation:

  1. Mix all these ingredients.
 

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