This Latin Life: Cena (Dinner): Mojo Chicken, Avocado and Tomato Salad, and Cuban-Style Yuca

In Spanish: Cena: Pollo Mojo, Ensalada con Aguacate y Tomate, y Yuca Cubana

This dinner recipe is easy, fresh, and full of Latin flavors from Cuba and Costa Rica!

Shopping List

Chicken:
1. Goya Mojo Crillo marinade
2. 1 lb. of organic, white meat chicken breasts (to serve 2 people)

Budget $: Organic Chicken is $2.99/lb at Fresh Market on Tuesdays

Salad:
1. 1 ripe Avocado (It's ripe when it is black on the outside and feels soft to the touch)
2. 1 Organic Tomato (see Clean Fifteen post to know the 15 fruits and vegetables to buy organic)
3. 1 Lime
4. Sea Salt

Yuca:
1. Bag of frozen Yuca (preferable because you don't have to peel the yuca)
2. Dash of Olive Oil
3. Sea Salt

Budget $: A 4 lb. bag of frozen Yuca is $4.00 at Publix

Cuban Sauce:
1. 1 White Onion (you will use only 1/4 of the onion)
2. 1 Head of Garlic (you will use only 8 cloves of garlic)
3. Olive Oil (you will use 3/4 cup)
4. 2 Limes
5. Sea Salt & Cracked Pepper
6. Cilantro for garnish

Vamanos! Let's Go!

Step #1:
Place the fresh chicken in a pan, stab with a knife, and cover with Goya Mojo Criollo marinade.
Bake in the oven uncovered for 45 minutes on 425 degrees.

Step #2:
Place 10 pieces of frozen yuca into water and boil. Do not thaw.
Add a dash of olive oil and sea salt to the water.

The yuca will cook for around 20 minutes until very tender. Take a knife and stab the yuca to see if it is cooked throughout. The water is usually a chalky white color when the yuca is fully cooked. Make sure the knife can go through the yuca and that it's nice and soft.

When the yuca is fully cooked, drain the water, but do not add cold water over the yuca. Keep the yuca steaming hot and add to a bowl. Do not cover. It should continue to steam.

Squeeze a little fresh lime over the yuca. Set aside.

Cut up fresh cilantro if desired to be added on top of the yuca before serving.

*Remember, when eating the yuca, there is a small stick or core running throughout. Eat around this and discard the stick on your plate.

See the steam?!

Step #3: Combine 8 cloves of peeled garlic, 3/4 cup of olive oil, the juice of 2 limes, salt and cracked pepper in a low speed blender. Pulse the blender to slowly chop the garlic into pieces. This sauce is a tangy and tart olive oil/garlic/lime juice concoction that you can pour over the steaming yuca. Place in a separate container for individual servings.