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Summer of Spice Cooking Class Back to Recipes
Adobo Chicken with Almond Mojo
The Latin Adobo is a versatile flavor balancing the citrus and cumin while brightening the sweet herbal aromas of Cuban oregano.

Ingredients to Serve-4
  • 2 teaspoons Cumin, seeds
  • 1 teaspoon Whole Black Peppercorns
  • 1 teaspoon Dried Orange Peel
  • 1 teaspoon Dried lemon peel
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Dried Cuban Oregano
  • 4 6 ounce Chicken breasts
  • 4 tablespoons Olive Oil
  • 1 cup Diced Sweet Onion
  • 1 tablespoon Minced Garlic
  • ½ cup Orange Juice
  • 1/4 cup Lime Juice
  • ½ Cup Chicken stock
  • ¼ Cup Toasted almonds
  • 1 Large Sweet orange, segmented
  • 1 tablespoon Freshly chopped cilantro
To Spice the chicken:
In a dry pan, over medium heat, toast the cumin seeds and whole black peppercorns until aromatic approximately 1-2 minutes. Crush the spices. Use these along with citrus peels, salt and oregano to season the chicken well on both sides. Drizzle with 1 tablespoon of olive oil, rub the spices into the chicken and set aside until ready to cook.

To Cook the Chicken:
Heat a large heavy pan with the remaining olive oil. Sauté the chicken on the first side, browning it well for 3 minutes. Then turn it over, cooking for another 3 minutes and add both onion and garlic. Cook until the aromatics are translucent, approximately 3 minutes. Add the remaining chicken spices, orange juice, lime juice and chicken stock. Bring this mojo sauce to a low simmer, cooking for 10 minutes.

To serve the chicken:
Remove the chicken from the heat to warm plates. Add the almonds to the mojo sauce and simmer for 2-3 more minutes. Spoon the almond mojo sauce over the chicken and garnish with cilantro and orange segments.
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