Cuban-Style Shredded Chicken with Mojo Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slow-cooked in a vibrant citrus-garlic marinade, served with a side of black beans and rice for a true Caribbean comfort meal. This caribbean-inspired one pot ready in about 70 minutes blends pounds chicken thighs, tablespoons orange juice, garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 4 Caribbean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1.5 pounds bone-in, skin-on chicken thighs in a bowl. Add 3 tablespoons orange juice, 4 minced garlic cloves, 2 tablespoons olive oil, and 1 teaspoon cumin; toss to coat evenly and marinate for at least 30 minutes.
  2. Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes, then add 1/2 cup water, cover, and reduce heat to low. Simmer for 25 minutes until chicken is tender and cooked through.
  3. Step 3: While chicken cooks, rinse 1 can black beans and combine with 1/2 cup diced onion, 1/2 cup diced tomato, and 2 tablespoons chopped cilantro. Cook rice according to package directions, then fluff with a fork.
  4. Step 4: Shred chicken with two forks, discarding skin. Serve shredded chicken over rice with black bean mixture spooned on top, and drizzle with reserved cooking liquid.

Frequently asked questions

How long does Cuban-Style Shredded Chicken with Mojo Sauce take to make?

Total time is about 70 minutes (25 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cuban-Style Shredded Chicken with Mojo Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cuban-Style Shredded Chicken with Mojo Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cuban-Style Shredded Chicken with Mojo Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cuban-Style Shredded Chicken with Mojo Sauce?

Caribbean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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