Sunday, October 28, 2012

Braised Chicken with Mojo Sauce

Braised Chicken with Mojo Sauce
Picture from Bestestrecipes

Braised Chicken with Mojo Sauce


For the brine:

1 (4-5 pound) roasting chicken

1 gallon (16 cups) water, divided

1 cup kosher salt

3 lemons, halved

For the chicken:

1½ cups sour orange juice (I recommend “Goya”)

Juice of one lemon

1 large head of garlic (about 12-15 cloves), peeled

¼ teaspoon ground cumin

Kosher salt and freshly ground black pepper, to taste

2 tablespoons canola oil


To brine the chicken, cover the chicken with 12 cups of cold water in a large stock pot.

Heat the remaining 4 cups of water over the stove top or in the microwave until almost boiling.

Add the salt and stir until completely dissolved.

Add the salted water to the stock pot.

Squeeze the juice from the lemons into the water before adding the lemons.

Cover and refrigerate the chicken for 8-12 hours, but no longer.

To cook the chicken, combine sour orange juice, lemon juice, garlic, and cumin in a blender 
and season generously with salt and pepper.

Blend on medium to high power until the garlic is pureed and the marinade is foamy, about 1 

Place the chicken into a large zipper bag or a plastic with lid recipient and pour inside the marinade over the chicken.

Marinate at room temperature for two hours, flipping the bag occasionally to distribute the 

Remove chicken, reserving the marinade for cooking, and thoroughly pat dry.

Season the chicken generously with salt and pepper.

Preheat oven to 350°F.

Heat the cooking oil in large cast iron skillet over medium-high to high heat.

Add the chicken and sear as you can, about 3-5 minutes. Pour off excess oil.

Pour the reserved chicken marinade into the cast iron skillet.

Place the chicken in the pan.

Cover with aluminum foil and braise in the oven until chicken is fork tender, about 40 to 55 

Remove the chicken to a roasting pan and rest for 10 minutes. Meanwhile, bring the pan juices 
to a rolling boil over medium-high heat.

Cook mojo sauce until slightly reduced, about 8-10 minutes.

Pour the excess juices from the resting chicken back into the sauce and season with additional 
salt and pepper, if necessary.

Finish off the chicken under the broiler for 2-3 minutes to re-crisp the skin.

You can combine this excellent recipe with some others from our collection.

Serve 4.


  1. This Chicken looks delicious. It's 6:30am and my mouth is watering.

    Over the summer I got a smoker and have been loving cooking whole chickens.

    Thank you for sharing your delicious food.


    1. Thank you very much for your visit, comment and your nice words to my recipe. I will visit your blog and drop some comment over there. Also, if you allow it, we may exchange some recipe, because I would be very interested in featured some of yours on our blog.


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