Excited to re-find sour oranges at the store on Saturday after they appeared for about a week a month ago, I was looking forward to making chicken with mojo (the Cuban kind) last night. Sadly it was not to be. When I opened up the chicken I had bought from the meat counter, it smelled like ammonia. I figured the chicken at upscale grocery store chains is the same as the chicken at regular grocery store chains, but I guess this was my proof. But really, chicken shouldn’t be bad regardless of where you buy it! Poop on Central Market/HEB. Or more accurately, poop on Central Market’s chicken thighs.
So, today I headed to Whole Foods to try again. I got some chicken thighs that didn’t smell like ammonia (though who knows if they were really any better). I rubbed a little salt, pepper and orange zest under the skin and then roasted them.
Next it was time to mix up the mojo. Since I had never actually had it before, I looked up a couple of recipes and decided to go with Mark Bittman’s because it was plain. Also, I like Mark Bittman. I figured I can try “fancy” versions later. To make his version you need:
oil (I used olive)
sour orange juice
You make a paste out of the onion, garlic, oil and S&P and then cook it until it starts to get a little color. It looks sort of an odd greenish gray color. I had to Google some images to make sure, but apparently that’s right. Then add the orange juice and cook for a minute longer. I just poured the sauce over the chicken after it was done, but lots of recipes online use it as a marinade. I think I might heat the leftover thighs and sauce together tomorrow and see how that works out.
Update: The garlic is stronger the next day. I’m all garlicked out, so I think it will be a while before I make this again.