It is not a secret that I love Latin food. Amongst my great appreciation for the multitude of cultural highlights and culinary delights I often find myself drawn to Cuban food. There is a very specific flavor profile that proliferates: a mix of acidic citrus, ripened tropical fruits, black beans spiked with herbaceous culantro, and tender braised meats. It is simple, flavorful, and comforting. My introduction to Cuban food was in Miami, at Restaurant Versailles in Little Havana.Versailles encompasses one and a half city blocks with a restaurant, bakery, and cafe. Order the oxtails, try the ropa vieja! In what has now become a tradition for me when I visit Miami, I like to go the the sidewalk cafe window and order a Cafe Cubano, a pack of cigarillos and do as the the locals. Sit and watch.
One of the most popular sauces found in Cuban cooking is mojo.The sauce is said to have originated in the Canary Islands and you can find variations of it through out Caribbean cooking. If you look up the word mojo, with no culinary context, it is defined as a magic charm or magic power. It is no surprise to me that the word has this duel meaning because it does in fact has transformative and magical powers. I would rank it among my top five favorite sauces…
One whole 4-pound chicken, best quality available
Yields 5 quarts
2 quarts water plus 3 quarts ice water
7 ounces kosher salt
7 ounces sugar
3 bay leaves
3 peeled garlic cloves
Bring the two quarts of water to a boil in a medium sized pot. Add in the sugar, salt, bay leaves, and garlic. Stir to dissolve and remove from heat, let steep for 10 minutes. Add in the 3 quarts of ice water, stir to incorporate. Keep brine in the refrigerator until ready for use.
Yields 4 cups
3 medium sized shallots, rough chopped
1 habanero, deseeded and rough chopped
7 cloves garlic, peeled and rough chopped
¾ cup olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ Tablespoon dried oregano
1 dried bay leaf
Juice of 3 grapefruit
Juice of 2 navel oranges
Juice of 3 limes
1 Tablespoon plus 1 teaspoon of kosher salt
1 teaspoon champagne vinegar
Add the olive oil to a medium sized pot and place over medium-low heat. When oil is hot add in the garlic, shallot, and habanero. Fry in the oil until the vegetables begin to caramelize, about 10 minutes. Add in the cumin, coriander, black pepper, oregano, and the bay leaf. Fry in the oil for about 20 seconds. Turn off the heat and add in all of the citrus juice at once. Stir to incorporate. Place mixture in a blender and blend until smooth. Add in salt and vinegar, check seasoning. Allow mojo to cool down before using.
Yields enough for 1 chicken
2 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
Combine all ingredients together and reserve.
Two days before you plan on serving the Mojo Chicken, spilt the chicken in half. This can be accomplished by cutting out the backbone of the chicken and cutting in-between the breasts. If you have a neighborhood butcher shop they can do this for you. Place the chicken in a container and pour the brine over until it is fully submerged. Make sure the brine is cold before using. Place the chicken in refrigerator and brine for 12 hours or overnight.
Remove the chicken from the brine and pat dry with paper towels. Discard the brine. Reserve 1 cup of the mojo so it can be served on the side with the chicken. Place each half of the chicken into a gallon zip-lock bag and carefully pour the other 3 cups of mojo equally between the two bags. Squeeze out as much air as you can and seal the bags. Allow the chicken to marinate for at least 12 hours or overnight. Store in refrigerator while marinating.
After 12 hours remove the chicken from the mojo marinade and pat dry with paper towels. Discard the marinade. Rub about 1 tablespoon of olive oil over each of the chicken half’s. Spread the spice rub over each piece of the chickens evenly. Set chickens aside while you prepare the grill.
If using a charcoal/wood grill begin by building a medium sized fire on just one side of the grill, preferably the side that has air vents on it. Once the coals have burned down, place the chicken on the grill directly over the coals. Flip after two minutes or so and cook for another 2 minutes. This is done to sear the skin and crisp it up. After both sides have been seared move the chicken to the side of the grill without coals. Close the grill and allow the chicken to cook, flipping it over every 15 minutes or so. If you have a thermometer in your grill you want it to be about 350 degrees inside the grill when it is closed. At this temperature the chicken will take about an hour to cook. Remove the chicken when an internal temperature of 160 degrees has been reached, be sure to check the temperature of the legs.
Serve the chicken with the reserved mojo, rice, beans, and plantains. Put on Buena Vista Social Club and make some classic daiquiris.