Best 4 Mojo Chicken Torta Recipes

Mojo chicken torta is a traditional Cuban sandwich that combines juicy, flavorful mojo-marinated chicken with tangy pickles, crisp lettuce, and a slathering of creamy mojo sauce on soft, Cuban bread. The mojo marinade, made with garlic, citrus, and herbs, infuses the chicken with a vibrant and aromatic flavor, while the pickles and lettuce add a refreshing crunch and tang. The creamy mojo sauce, made with olive oil, garlic, citrus juice, and spices, brings it all together, creating a harmonious and delicious sandwich.

Check out the recipes below so you can choose the best recipe for yourself!

MOJO CHICKEN

Mojo Chicken image

Chicken breast seasoned with red chili flakes and oregano. Oh yes, don't forget the garlic! Look for the sour orange juice in the ethnic section of most supermarkets. Serve a spoonful of Coco Rice With Green Onions recipe # along side each breast.

Provided by Charlotte J

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup orange juice, sour (fresh is ok)
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
4 chicken breast halves, skinned
cooking spray

Steps:

Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
Preheat oven to 375 degrees.
Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
Serve with Coco Rice With Green Onions recipe #.

SLOW COOKER MOJO CHICKEN

Slow Cooker Mojo Chicken image

This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.

Provided by Yoly

Time 10h20m

Yield 4

Number Of Ingredients 13

Ingredients

¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped fresh cilantro
6 cloves garlic, pressed
2 medium oranges, zested
1 medium lime, zested
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
4 (6 ounce) bone-in chicken thighs

Steps:

Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 698 calories, Carbohydrate 44.1 g, Cholesterol 105.8 mg, Fat 47.4 g, Fiber 11.9 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1207.6 mg, Sugar 5.2 g

CUBAN-STYLE SLOW COOKER MOJO CHICKEN

Cuban-Style Slow Cooker Mojo Chicken image

Tangy and bright citrus flavors light up the taste of this chicken, prepared in the slow cooker. Boneless, skinless chicken breasts are slow-cooked in a mixture of citrus juices and seasonings. You can shred the chicken breasts for an ingredient in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole, as a main dish, with the yummy sauce. We like these whole, with Cuban Black Beans I, a recipe from the site, and steamed white rice.

Provided by Bibi

Time 2h55m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
2 tablespoons white vinegar
2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and chopped
1 teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts
2 teaspoons cornstarch
2 tablespoons water

Steps:

Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 9 g, Cholesterol 131.8 mg, Fat 9.9 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 1.7 g, Sodium 441.2 mg, Sugar 3.3 g

TOSTADAS WITH MOJO CHICKEN

Tostadas with Mojo Chicken image

Put some mojo into dinnertime! We're talking juicy chicken thighs cooked in a hot and citrusy sauce served with shredded cheese in crispy tostada shells.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
zest and 1/3 cup juice from 1 orange, divided
2-1/2 lb. bone-in chicken thighs, skin removed
1 onion, cut into 1/4-inch-thick slices
4 pickled jalapeño peppers, seeded, cut into thin strips
3 cloves garlic, minced
6 tostada shells
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 radishes, thinly sliced
2 Tbsp. chopped fresh cilantro

Steps:

Heat large heavy skillet on medium-high heat. Mix dressing and orange juice. Add 2 Tbsp. dressing mixture and chicken to skillet; cook 6 min. or until chicken is evenly browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
Add onions, peppers and garlic to skillet; cook 3 min., stirring constantly. Stir in remaining dressing mixture. Return chicken to skillet; spoon vegetable mixture over chicken. Cover, simmer 20 min. or until chicken is done (165ºF). Cool chicken 5 min.; pull into shreds. Return to skillet; stir in orange zest.
Top tostadas with chicken mixture and remaining ingredients.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

Tips:

Use a combination of chicken breasts and thighs for the chicken torta filling. This will ensure that the filling is moist and flavorful.
Marinate the chicken in the mojo sauce for at least 30 minutes, or up to overnight. This will help to infuse the chicken with flavor.
Cook the chicken over medium heat until it is cooked through. Do not overcook the chicken, or it will become dry.
Use a variety of toppings for the chicken torta. Some popular options include avocado, tomato, onion, and cilantro.
Serve the chicken torta with a side of sour cream or salsa.

Conclusion:

The chicken torta is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. It is also a great way to use up leftover chicken. With its combination of juicy chicken, flavorful mojo sauce, and fresh toppings, the chicken torta is sure to be a hit with everyone who tries it.