Mojo Chicken

Don’t you dare use regular brown rice. The sweetness of the coconut offsets the sharpness of the mojo.

Ingredients

1/2 cup fresh sour orange juice (or equal parts orange and lime juice)

1 tbsp olive oil

1 tbsp fresh lime juice

2 garlic cloves, minced

1 tsp paprika

1 tsp dried oregano

1/2 tsp kosher salt

1/2 tsp crushed red pepper flakes

4 boneless, skinless chicken breast halves

Cooked coconut rice, for serving (see Notes)

1/2 cup scallions, thinly sliced

Preparation

1. Combine the orange juice, lime juice, oil, garlic, paprika, oregano, salt, and red pepper flakes in a large zip-top bag.

2. Add the chicken, seal, and refrigerate for at least 1 hour and up to 3 hours.

3. Preheat the oven to 375°F.

4. Remove the chicken from the marinade, letting any excess drip off. Arrange in a lightly greased 13x9-inch baking dish.

5. Bake covered for 20 minutes. Uncover and bake for 25 minutes more, until a thermometer inserted into the thickest part reads 165°F. Serve over coconut rice and scatter with the scallions.

Notes

Inspired by Food.com.

Coconut Rice

Rinse 1 cup jasmine rice until the water runs clear. Combine in a medium saucepan with 1 (13.5 oz) can full-fat coconut milk and 1/2 cup water. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and cook for 18 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and season with a pinch of kosher salt before serving.