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.