How Do You Make Mojo Chicken With Dark Rum?
Mojo chicken with dark rum is a Carribean-inspired dish that uses Cuban mojo sauce both as a marinade and a topping. It has a strong sweet and spicy flavor that has become popular enough that some grocery delis now offer mojo-flavored whole rotisserie chickens. Although mojo chicken doesn’t usually include dark rum as an ingredient, adding it can give your mojo chicken an interesting twist. You can make the mojo sauce up to a week in advance and store it in the refrigerator to save time preparing this dish. Heat 2 tbsp. olive oil and 1 tbsp. cumin seeds in a large skillet over medium heat until the seeds are lightly browned and fragrant. Add the remainder of the olive oil, the garlic, paprika, oregano, red pepper, salt and half of the cilantro. Cook over medium heat for 2 to 3 minutes, and then pour in the sour orange juice and bring to a rolling boil over high heat. Boil for 5 minutes. Remove from the heat and allow to cool completely. Store the mojo sauce in a jar in the refrigerator
