Cuban Chicken with Mango-Avocado Salsa

    3 hours 35 min

    A highly flavoured dish made from marinating chicken in cumin, garlic, chilli, orange juice and lemon juice, which is then baked and served with a fresh and sweet mango and avocado salsa.

    84 people made this

    Serves: 4 

    • 1 teaspoon cumin seeds
    • 3 cloves garlic, chopped
    • 1 fresh red chilli, chopped
    • 1/4 teaspoon salt
    • 2 tablespoons olive oil
    • 5 teaspoons orange juice
    • 5 teaspoons lemon juice
    • 2 (225g) boneless, skinless chicken breast fillets
    • 2 tablespoons olive oil
    • 125ml orange juice
    • 1 teaspoon lime zest
    • 1 teaspoon honey
    • 1 teaspoon sweet soy sauce
    • 55g cold, unsalted butter, cut into pieces
    • 120g mango flesh, diced
    • 1/2 avocado
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon chopped fresh parsley

    Prep:40min  ›  Cook:25min  ›  Extra time:2hr30min marinating  ›  Ready in:3hr35min 

    1. Toast the cumin seeds in a dry frying pan over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chilli, salt, olive oil, orange juice and lemon juice into the bowl of a liquidiser; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator and allow to marinate for about 2 1/2 hours.
    2. Preheat oven to 180 C / Gas 4.
    3. Heat a frying pan over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil and allow to rest for 3 to 5 minutes.
    4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey and soy sauce in a frying pan over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat and whisk in the butter pieces one at a time until melted; set aside.
    5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce and garnish with coriander and parsley.

    Sweet soy sauce

    Can be found in Chinese/Oriental grocery stores.

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    Reviews & ratings
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    Reviews in English (65)


    This was delicious! I marinated the chicken for a day to give it extra flavor, and instead of just using plain mango and avocado chunks, I combined them with the juice of one lime and some fresh cilantro and parsley to make more of a "salsa." The chicken was moist and flavorful, the salsa was amazing, and the citrus sauce complimented it perfectly. I served this with some frozen corn seasoned with butter, salt, pepper, and dried thyme leaves. My fiancee called this meal "crazy tasty", which is his highest honor! I'll be making this one again soon. The only thing I'll change is that I'll probably add more red pepper to the marinade next time, as this wasn't 'spicy' at all, but other than that, I'd say it was pretty perfect.  -  27 Nov 2006  (Review from Allrecipes US | Canada)


    This is by far my favorite recipe!!! I follow the recipe to the T (which is a rarity for me) and it comes out perfect every time. Serve with black beans and plantains fried in butter for more complete cuban resteraunt experience. Now I've just got to find a bomb yucca recipe.  -  20 Dec 2007  (Review from Allrecipes US | Canada)


    This was fantastic. I had to make a couple of alterations due to missing some ingredients. First, I bought a chili pepper but lost it between te store and home. I took a chance and used Sriracha hot sauce (what looked to be the amount of the missing pepper) and omitted the salt. Second, I used cumin powder instead of seeds (one teaspoon). Third, I used two teaspoons lime juice instead of the lime zest (I just didn't feel like zesting the lime). Fourth, I reduced the butter to 1 tablespoon. I poked holes in the chicken and marinated for 6 hours. It had a nice kick, not too spicy. I could have drank the sauce, it was so good!  -  30 Jan 2011  (Review from Allrecipes US | Canada)