(Photo: Mary)
This wraps up the dishes I made for Cuban Night, a fun Cuban Food-Fest we had recently. In addition to the Fried Plantains and Masitas de Puerco, I made a few other Cuban staples.
Garlic Chicken
This dish is typically made from bone-in, skin-on chicken, but I had boneless, skinless breast on hand, and we're calorie counting a bit around here these days.
Ingredients:
1 whole chicken, cut up
1 head of garlic, or two, why not? You can just leave it cloves, or slice it.
About a cup or two of Mojo sauce, see the Cuban Night post for info on that.
1 whole lemon
Kosher salt and Black Pepper
Easy. Season generously, then Pan-fry or grill your chicken until nearly done, but definitely well browned!
Add your garlic, let it get a bit of color, but don't burn it.
Add your mojo sauce. Careful, it might spatter a bit.
Let it simmer, until it all comes together, the chicken is tender, and everything else is ready.
Squeeze lemon juice all over the chicken just before service.
Cuban Onions
Lots of Cuban restaurants just serve raw white or yellow onions, but I like to soften mine just slightly. You want a crunch to your onions; don't camelize them for this dish.
Ingredients:
Large White or Yellow onions, about 2 for every 3 guests
1 garlic clove per person, more if you like, sliced
1 C of mojo sauce
Sweat your onions in a bit of oil for just a minute or so, then add the garlic for another minute. Add the mojo, then simmer until the onions are just softened.
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