Mojo Chicken and Yellow Rice Bowl
Ingredients
- 1/4 cup olive oil
- 1/3 cup orange juice
- 1/4 cup lime juice
- 1 tbsp brown sugar
- 6 cloves garlic, minced, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 3/4 tsp salt, divided
- 3/4 tsp pepper, divided
- 2 lb boneless skinless chicken thighs
- 1 red onion, thinly sliced
- 1/3 cup cider vinegar
- 1/2 tsp sugar
- 2 tbsp butter
- 1 tbsp ground turmeric
- 2 cups Carolina® Jasmine Rice
- 4 cups sodium-reduced chicken broth
- 2 bay leaves
- 2 avocados, halved, pitted, peeled and sliced
- 1/4 cup finely chopped fresh cilantro
- Lime wedges, for serving
Instructions
Enjoy a flavorful chicken and yellow rice dinner seasoned with mojo marinade and topped with avocado slices, pickled red onions and cilantro.
Step 1
Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.
Step 2
Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and thermometer inserted in thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing.
Step 3
Meanwhile, toss red onion slices with cider vinegar, sugar and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled.
Step 4
Melt butter in large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves.
Step 5
Top rice with chicken, avocado slices, pickled red onions and sprinkle of cilantro. Serve with lime wedges.
Recipe Additions
• Substitute chicken breasts for thighs if desired.
• Add peas to rice if desired.
Perfect Combo
Chicken and rice recipes are just one of those perfect pairs that go so well together, you can reinvent them in any number of ways and they will still work well for every occasion. If you’re one of the people that could eat it on repeat, then this rice bowl is for you — marinated and grilled chicken with seasoned yellow rice!
The mojo marinade for the chicken, pronounced “mo-ho”, originated in the Caribbean and Cuba as a garlic, seasoning and citrus marinade or sauce perfect for meats, seafood or vegetables. Once you’ve got your chicken marinating, we suggest you leave that for at least 1 hour if not overnight up to 8 hours in the fridge. The more time you leave it, the more flavor it will absorb, it all depends on your schedule.
To create that signature yellow color, the aromatic jasmine rice is sautéed in butter with turmeric and garlic, which is a great way to give the dish color without an overpowering flavor. After it is well coated, the rice is simmered to perfection in broth and a bay leaf similar to the cooking method for a rice pilaf mix.
Tasty Additions
There are an assortment of additional toppings that work to bring these flavors together like pickled red onion, lime wedges, creamy avocado slices, and cilantro. Top with as much or as little as you like and enjoy!
Finish off your meal with an incredible Cuban-inspired dessert of Easy Rice Pudding Recipe.
