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Mojo Chicken Recipe

The black beans take the longest, so I started with those. In a medium-sized saucepan, I emptied a can of black beans and stirred in one can full of water, half a chopped green pepper (seeds removed), and a quarter of a chopped sweet onion. I also added about a tablespoon of olive oil and a pinch of sea salt. After bringing it to a boil, I reduced the heat to low and let it simmer for about 30 minutes, stirring occasionally.

Not pictured: a pot of brown rice, but you don’t need me to tell you how to cook that. :D

And then I had a little post-run, post-adrenaline meltdown, mid-cooking fuel break while the beans were a-simmering.

After I polished off the chicken salad, I threw some of the chicken tenders into a skillet with a sprinkling of oregano on each side and more chopped onions (I canNOT get enough onions; sorry, gentlemen). Once the chicken was browned on each side, I threw in some mojo marinade (pronounced “MO-ho”) and let them simmer on low for about 10 minutes, flipping them a few times. There are a few different brands of mojo, but I prefer . Or you could always make yours like my family does at Christmas, if you have access to sour oranges.

So here are all the ingredients I used, to make things a little simpler:
Mojo Chicken

  • 7-8 chicken breast tenders, or 2-3 chicken breasts (I’d use a meat mallet to flatten a whole breast)
  • 1- 1 1/2 cups mojo marinade
  • 1/4 sweet onion, thinly sliced
  • oregano

Cuban Black Beans

  • 1 can black beans (I think it’s about 15 oz), I prefer either Trader Joe’s regular black beans or Bush’s black beans
  • 1/4 sweet onion, sliced thin
  • 1/2 green pepper, chopped, seeds removed
  • 1 or 2 tablespoons olive oil
  • sea salt, to taste
  • as much brown or white rice as you want, cooked

You can eat the chicken separate from the black beans and rice, but my favorite way to eat it is layered in a bowl like so: rice, beans, shredded chicken, mojo + onions poured on top. I think it also would’ve tasted good with some sauteed spinach. :)

All the goods, ready to be transported to Marina Del Rey!

As soon as Chris has all the photos edited from Saturday’s cooking/photography adventure, I’ll be sure to post it!