“Sizzling Cuban Lunch: A Mouthwatering Gluten-Free Fiesta”

Allergens

None

Ingredients

• 6 chicken legs
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1/4 cup cilantro leaves, chopped
• 1/4 cup garlic, minced
• 1/4 cup orange juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked rice
• 2 cups cooked black beans
• 3 ripe plantains
• 1 cup mango, diced
• 1 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro leaves, for garnish
• 1 tbsp lime juice, for salsa
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine olive oil, lime juice, cilantro, garlic, orange juice, salt, and black pepper to create the mojo marinade. Rub the chicken legs with the marinade and let them rest for at least 30 minutes.
2. Preheat your oven to 400°F (205°C). Place the marinated chicken on a baking sheet lined with parchment paper, and roast in the oven for 45 50 minutes or until cooked through.
3. While the chicken is roasting, cook the rice according to package instructions. Heat black beans in a small saucepan over low heat.
4. Peel and slice plantains diagonally into 1/2 inch thick pieces. In a large skillet, fry plantains until golden brown on both sides. Set aside.
5. In a medium bowl, mix together diced mango, red bell pepper, red onion, and lime juice to create the tropical salsa. Season with salt and pepper to taste.
6. To plate, serve roasted mojo chicken alongside rice, black beans, fried plantains, and tropical salsa. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to this dish is the marination time for the chicken, allowing the flavors to deeply penetrate the meat.

Notes

Use fresh ingredients for the best flavor and texture. - Adjust seasonings to personal preference.