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Cuban Spicy Chicken with Mango and Avocado- Pollo en salsa con Mango y Aguacate     
by Cuban Chef

Pollo en salsa con Mango y Aguacate               Serves: 4  

Notes: A Cuban Gourmet dish to impress the guests.


Chicken: Mix all Mojo Marinade ingredients together and mix with the chicken in a bowl or plastic ziplock bag. Let chicken sit in marinade for 2-4 hours.
You can either grill or bake the chicken. If you decide to bake, pre-heat your oven to 400 degrees F. Place the chicken on a well-oiled cookie sheet or baking pan and place in the oven. Turn the chicken after the first 6 minutes then bake for an additional 6 minutes. Pull chicken from the oven and let cool.
Vinaigrette: In a blender, puree all vinaigrette ingredients except the oil on the lowest setting. Slowly drizzle in the oil until it is completely incorporated. Salt and pepper to taste.
Dressing the plate: Combine greens, avocado and tomato in a salad bowl, mix well. Add just enough of the Mango Citrus Vinaigrette to coat the greens and then divide evenly between 4 plates. Place the chicken on the center of the green s and drizzle with a little of the Vinaigrette.


4 chicken breasts (skin on)
1 10-oz package of mix greens or spring mix.
1 medium avocado, peeled and sliced
2 large roma tomatoes (cut into wedges)

Ingredients for Mango Citrus Vinaigrette:

 1 orange (juice and zest)
2 Champagne® mangos, peeled and seeded
¼ cup red wine vinegar
1 tsp honey
1 tsp soy sauce
¼ tsp Dijon mustard
½ cup canola oil
Salt and pepper to taste

Ingredients for the Mojo Marinade:

6 garlic cloves (minced)
1 Jalapeno (seeded and minced)
½ tsp salt
2 tsp cumin seed (toasted)
¼ tsp cinnamon
½ cup olive oil
¼ cup orange juice
¼ cup lime juice
2 tsp red wine vinegar
2 tsp dry sherry


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