Citrus Cumin Mojo Chicken with Peppers

 It’s like a trip back in time. Old roads, old cars, and old buildings. The walls of the Cuban houses in Viñales crumble but no one seems to notice. Or they do, but it’s all they know. It’s a part of this country, a part of life. The adobe on churches—which haven’t hosted a mass since the Cuban Revolution- has been chipping off for more then a decade, and they continue to go un-repaired. In town, the good roads have cobblestone laid down from before the war, and the big interstate is a two-lane paved road. The other roads are just dirt. Regardless, people smile and dance and enjoy life.

           When the sun shines in Viñales, Cuba it hits the crops of the local farms and the animals bathe in its warmth. The farmers that tend these small chunks of land still use classic horsepower (that is, horses and oxen) to turn the land and pull the hoes. Barns are full of drying tobacco, which is regulated through the government, along with anything else produced in the country. Wage is rations. 

            Despite the heavy regulations, there is plenty of tobacco enjoyed on the streets. In the evenings, especially during a feriado (holiday), the air is think with it: smokey, sweet, unmistakable. I don’t much enjoy it, but for how very Cuban it is. 

Citrus Cumin Mojo Chicken with Peppers

            I’d like to tell you Cuban food was just as distinct: full of Caribbean flavor, fresh from the sea. I’d like to tell you that tables were covered in a cornucopia, as a continuation of the beautiful scene laid out above, but that isn’t always the case. Tourists may get that experience: I myself was treated to some mighty fine and generous meals, but it was hospitality and should not be mistaken for habit. Lunch was the hardest thing to track down— I remember lunching on personal sized pizzas, if you could even call it that (the cheese was off, the sauce not quite right, and they were served folded in half, like a plump taco). There was also a rather memorable ice cream cone, filled with the best scoop of chocolate ice cream I have had (fifteen years later and I haven’t found one that comes close). And here were two feasts, on one Christmas Eve and one on New Years Eve. But in between, we knew we were eating like tourists.

         I say all of this to explain that while Citrus Cumin Mojo Sauce is considered something of a Cuban classic, it’s is not a dish I experienced while in the country. Rather, it’s a marinade I started experimenting with years later. I say all of this to keep it real, and also to remember. It’s far to easy to day dream about beaches and pine coladas made with local rum; it’s far to easy to forget how things were as time moves on. 

           This marinade is bright and cheery, sunny and fresh. This recipe calls for chicken, but you could use the sauce with shrimp too. 

Want more from the Caribbean? Try this 30-minute ropa vieja.

Citrus Cumin Mojo Chicken with Peppers

Published June 12, 2018 by
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Serves: 4   |    Active Time: 45 minutes


  • 1 pound chicken breast cutlets
  • 1 red onion
  • 1 medium sweet potato
  • 2 red bell peppers
  • 1 tablespoon extra virgin olive oil or avocado oil

  • For marinade:
  • Juice 1 orange
  • Juice 1 lime
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1/2 teaspoon high mineral sea salt

  • For serving:
  • 1/4 cup minced cilantro
  • Optional: lime wedges

  • Directions:

    1. In a 8-ounce jar, combine orange juice, lime juice, garlic, cumin, oregano, oil, and salt. Place lid on jar and shake to combine.
    2. Place chicken in an air-tight container and pour marinade over chicken. Place in fridge and allow to marinate for 8-12 hours.
    3. When ready to cook, preheat oven to 450°F. Slice red onion and bell pepper into strips, and dice sweet potato into 1/2-inch cubes. Spread out on a baking sheet (optionally, line baking sheet with parchment or a Silpat. (affiliate link!)). Drizzle oil over veggies. Now, using tongs, pull each piece of chicken from the marinade, letting access drip off. Place chicken on sheet pan with veggies.
    4. Bake for 20-25 minutes, brushing extra marinade over chicken every 5 minutes or so, until chicken reaches an internal temperature of 165°F and potatoes are cooked through. Sprinkle with cilantro and serve hot with a lime wedge.