Authentic Cuban Chicken (Pollo Asado): The Mojo Masterpiece

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Introduction

Did you know that authentic Cuban cuisine is rarely “spicy” in terms of heat, but incredibly “spiced” in terms of aromatics? The backbone of the island’s flavor profile is the Mojo Criollo—a pungent marinade made from sour oranges, heaps of garlic, and oregano.

This recipe for Authentic Cuban Chicken (Pollo Asado) brings that Havanan flavor straight to your kitchen. It features juicy chicken quarters marinated in a citrus-garlic bath, seared until golden, and then roasted until the meat falls off the bone. Finished with sautéed onions that steam in the chicken’s juices, this dish is the definition of Caribbean comfort food.

Ingredients List

The “secret” ingredient is Naranja Agria (Sour Orange). If you can’t find it, don’t worry—we have the perfect chemical hack. Here is your curated shopping list.

The Meat:

• 3–4 lbs Chicken Leg Quarters: (Thighs and drumsticks attached).
  • Why? Dark meat handles the acidity of the marinade best and stays juicy during roasting. You can use a whole cut-up chicken, but breast meat tends to dry out faster.

The Mojo Marinade:

• ¾ Cup Sour Orange Juice:
  • The Hack: If you cannot find bottled “Naranja Agria” or fresh sour oranges, mix ½ Cup Fresh Orange Juice + ¼ Cup Fresh Lime Juice. This replicates the pH and flavor profile perfectly.
• 8–10 Cloves Garlic: Minced or mashed into a paste.
  • Authenticity Note: Cubans believe you can never have too much garlic.
• 1 Teaspoon Dried Oregano.
• 1 Teaspoon Ground Cumin: The earthy anchor of Cuban spice.
• ½ Teaspoon Black Pepper.
• 1 ½ Teaspoons Salt.
• 2 Tablespoons Olive Oil.
• 1 Packet Sazón Goya (with Culantro y Achiote): (Optional, but highly recommended for that signature orange-red color).

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The Garnish:

• 1 Large White or Yellow Onion: Sliced into rings.

Timing

The flavor is in the patience.

• Prep Time: 15 minutes.
• Marinating Time: 2 hours (Minimum) to Overnight (Best).
• Cooking Time: 50–60 minutes.
• Total Time: Approx. 1 hour 15 minutes (plus marinating).

Data Insight: The acid in the sour orange juice acts as a meat tenderizer by denaturing the proteins. However, if you marinate boneless chicken breast for too long (>4 hours), the acid will turn the meat mushy. Bone-in dark meat is resilient and can handle an overnight soak.

Step-by-Step Instructions

Step 1: The Mojo

In a small bowl or jar, whisk together the sour orange juice (or orange/lime mix), minced garlic, oregano, cumin, salt, pepper, olive oil, and Sazón.

• Tip: For maximum flavor, use a mortar and pestle to mash the garlic with the salt and oregano before adding the liquids. This releases the garlic oils.

Step 2: The Soak

• Prep: Pat the chicken dry. Lift the skin slightly to separate it from the meat.
• Marinate: Place chicken in a large Ziploc bag or bowl. Pour the marinade over it. Massage the liquid under the skin and into the meat.
• Wait: Refrigerate for at least 2 hours, or overnight for deep flavor penetration.

Step 3: The Sear (Optional but Recommended)

Preheat oven to 375°F (190°C).

• Sear: Heat a tablespoon of oil in a large oven-safe skillet or roasting pan over medium-high heat. Remove chicken from marinade (reserve the liquid!). Sear the chicken skin-side down for 3–4 minutes until golden brown.
  • Note: You can skip this and just bake it, but searing renders the fat for crisper skin.

Step 4: The Roast

• Arrange: Flip the chicken skin-side up in the pan. Pour the reserved marinade around the chicken (not directly on the skin, or it will wash off the crispness).
• Onions: Scatter the sliced onion rings over and around the chicken.
• Bake: Bake for 45–55 minutes, basting with the pan juices halfway through.
• Doneness: Internal temperature should reach 165°F (74°C), and juices should run clear.

Step 5: The Broil

• Crisp: If the onions are cooked but the skin isn’t crispy enough for you, broil on High for 2–3 minutes. Watch closely so the garlic doesn’t burn!

Nutritional Information

High protein with healthy fats. Estimated breakdown per leg quarter:

Nutrient	Amount	% Daily Value
Calories	420 kcal	–
Protein	35g	70%
Total Fat	28g	43%
Carbohydrates	4g	1%
Sodium	Moderate	–

Healthier Alternatives for the Recipe

Customize your Cuban Chicken for wellness goals:

• Lower Fat:
  • Use Chicken Breast (bone-in, skin-on is best for roasting). Reduce cooking time to 35–40 minutes to prevent dryness.
  • Remove the skin after cooking to reduce saturated fat while keeping the meat moist.
• Low Sodium:
  • Make your own Sazón blend (turmeric, garlic powder, cumin, coriander) to avoid the MSG and salt in the store-bought packets.
  • Reduce added salt to ½ teaspoon; the citrus provides plenty of flavor punch.

Serving Suggestions

• The Classics: This dish is traditionally served with Moros y Cristianos (Black Beans and Rice) or white rice and black bean soup.
• The Sweet Side: Maduros (Fried Sweet Plantains) are the perfect counterpoint to the sour/garlicky chicken.
• The Root: Boiled Yuca with Mojo makes for a hearty, authentic side.

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Common Mistakes to Avoid

Respect the Mojo.

1. Using Sweet Oranges Only:
   • The Error: Using standard orange juice without lime.
   • The Result: The chicken tastes like a dessert (too sweet) and lacks the savory tang.
   • The Fix: You must add lime or vinegar if using sweet oranges.
2. Burning the Garlic:
   • The Error: Roasting at 450°F+.
   • The Result: The bits of garlic in the marinade turn bitter and black.
   • The Fix: Keep the oven moderate (375°F) so the garlic roasts gently.
3. Wasting the Juice:
   • The Error: Throwing away the pan drippings.
   • The Fix: The liquid left in the pan is “liquid gold.” Drizzle it over the rice!

Storing Tips for the Recipe

• Refrigeration: Store in an airtight container for up to 3 days.
• Leftovers: Cold Cuban chicken makes an incredible sandwich (Cubano) the next day.
• Freezing: You can freeze the raw chicken in the marinade for up to 3 months. Thaw in the fridge, and it marinates as it defrosts.

Conclusion

Authentic Cuban Chicken is a testament to the power of simple, bold ingredients. It transforms humble chicken legs into a feast of citrusy, garlicky goodness that fills the house with an incredible aroma. It is Sunday dinner, Havana style.

Summary: Chicken leg quarters marinated in sour orange juice, garlic, and cumin, roasted until golden and served with onions.

Ready to roast?

Get that garlic peeling! Rate this recipe 5 stars if it transported you to the tropics, and leave a comment below: did you use sour orange or the mix? Subscribe for more Caribbean classics!

FAQs

Is Cuban chicken spicy?

No. Cuban food relies on spices (cumin, oregano, garlic) rather than heat (chili peppers). It is very kid-friendly.

Can I cook this in a Slow Cooker?

Yes. Place onions on the bottom, add chicken and marinade. Cook on Low for 6–7 hours. However, the skin will be soft, not crispy. You might want to broil it after removing it from the pot.

What is Sazón?

Sazón is a popular seasoning salt in Latin cooking. The version with “Achiote” (Annatto) provides a mild earthy flavor and, most importantly, the vibrant yellow-orange color associated with yellow rice and roasted meats.