Pollo Mojo
WARNING – ADULT CONTENT
When I get a hankerin’ for some chicken breasts with heat, Cuban style, I grill up some mojo chicken. And truth be told; I’m not that much of a breast man; give me those hot, luscious thighs!
Sure, you can buy the dry version of mojo in the grocery store, but I like my mojo wet and sassy.
(I’m walkin’ a fine line here, and it’s best Newt don’t find out about this. There’s some ambiguity in the contract about chicken, but he’s got that whiskey swillin’ judge in his corner.)
Susssh! Anyways, here’s how I fix it up. To get into the flavor of the moment, fix yourself a demitasse of Yukon Jack. This’ll set your palate right up for the excitement.
Start out with a couple of tablespoons of close-chopped Walla Walla sweet onion. Some folk like to mince up a couple of garlic cloves. Fix up on the side two thumb pinches of chopped fresh oregano, and maybe a finger pinch of ground cumin. Add a dash of ground black pepper and a finger smudge of salt. Hey, throw in a bay leaf, but don’t eat it.
Stir up all this in a sauté pan with about three tablespoons of olive oil. Cook up the onions until they smile and then add a couple of table spoons of lime juice and water, an dash in a tablespoon of sherry wine. Oh, and dash in a pinch of vinegar’ about half a teaspoon.
Put all this on a low simmerin’ heat for about five minutes. Then let it cool a bit cause now you got the marinade. Take a sip of your Yukon Jack to calm yourself.
Put the marinade and chicken in a sealable plastic pouch and put it in the fridge for at least an hour. Freshen up your Yukon Jack.
When the chicken and you are ready, reserve the marinade and grill up the chicken as you would in the usual manner. I’m extendin’ a bit of credit to you here; that you know how to grill up chicken on low heat. If not, freshen up your Yukon Jack again and skip the next step. Just serve up the chicken when done.
If you’re still with me, while the chicken is grillin’ fish out of the mojo marinade the onion and garlic bits, and brown ‘em up in the saute pan and sprinkle this crownin’ glory over the chicken before served.
Paddy
