Mojo Chicken and Yellow Rice BowlMojo Chicken and Yellow Rice Bowl
Mojo Chicken and Yellow Rice Bowl
Mojo Chicken and Yellow Rice Bowl
Enjoy a flavorful chicken and yellow rice dinner seasoned with mojo marinade and topped with avocado slices, pickled red onions and cilantro.
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Recipe - ShopRite Corporate
MojoChickenandYellowRiceBowl.jpg
Mojo Chicken and Yellow Rice Bowl
0
Servings8
Cook Time40 Minutes
Calories460
Ingredients
1/4 cup olive oil
1/3 cup orange juice
1/4 cup lime juice + lime wedges, for serving
1 tbsp brown sugar
6 cloves garlic, minced, divided
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 3/4 tsp salt, divided
3/4 tsp pepper, divided
2 lb boneless skinless chicken thighs
1 red onion, thinly sliced
1/3 cup cider vinegar
1/2 tsp sugar
2 tbsp butter
1 tbsp ground turmeric
2 cups Carolina® Jasmine Rice
4 cups sodium-reduced chicken broth
2 bay leaves
2 avocados, halved, pitted, peeled and sliced
1/4 cup finely chopped fresh cilantro
Directions

1. Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.

 

2. Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and thermometer inserted in thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing.

 

3. Meanwhile, toss red onion slices with cider vinegar, sugar and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled.

 

4. Melt butter in large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves.

 

5. Top rice with chicken, avocado slices, pickled red onions and sprinkle of cilantro. Serve with lime wedges.

 

Recipe Additions: Substitute chicken breasts for thighs if desired. Add peas to rice if desired.

 

Nutritional Information
  • 20 g Total Fat
  • 4.5 g Saturated Fat
  • 0 g Trans Fat
  • 100 mg Cholesterol
  • 840 mg Sodium
  • 45 g Total Carbohydrate
  • 3 g Dietary Fiber
  • 4 g Sugars
  • 28 g Protein
0 minutes
Prep Time
40 minutes
Cook Time
8
Servings
460
Calories

Shop Ingredients

Makes 8 servings
1/4 cup olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
1/3 cup orange juice
Florida's Natural No Pulp 100% Premium Orange Juice, 89 fl oz
Florida's Natural No Pulp 100% Premium Orange Juice, 89 fl oz
$7.29$0.08/fl oz
1/4 cup lime juice + lime wedges, for serving
Fresh Lime, 1 each
Fresh Lime, 1 each
$0.33
1 tbsp brown sugar
Wholesome Pantry Organic Light Brown Sugar, 24 oz
Wholesome Pantry Organic Light Brown Sugar, 24 oz
$4.49$0.19/oz
6 cloves garlic, minced, divided
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 tsp ground cumin
McCormick Gourmet Organic Ground Cumin, 1.5 oz
McCormick Gourmet Organic Ground Cumin, 1.5 oz
$5.99$3.99/oz
1 tsp chili powder
Badia Chili Powder, 2.50 oz
Badia Chili Powder, 2.50 oz
$2.99$1.20/oz
1 tsp dried oregano
Badia Oregano, 0.5 oz
Badia Oregano, 0.5 oz
On Sale!
$1.99 was $2.79$3.98/oz
1 3/4 tsp salt, divided
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
3/4 tsp pepper, divided
McCormick Coarse Ground Black Pepper, 3.12 oz
McCormick Coarse Ground Black Pepper, 3.12 oz
$5.99$1.92/oz
2 lb boneless skinless chicken thighs
Wholesome Pantry All Natural Fresh Boneless Skinless Thighs Chicken
Wholesome Pantry All Natural Fresh Boneless Skinless Thighs Chicken
$7.38 avg/ea$3.99/lb
1 red onion, thinly sliced
Red Onion
Red Onion
$0.93 avg/ea$1.49/lb
1/3 cup cider vinegar
Heinz Apple Cider Vinegar, 16 fl oz
Heinz Apple Cider Vinegar, 16 fl oz
$2.99$0.19/fl oz
1/2 tsp sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
2 tbsp butter
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
2 for $11.99
$6.00 was $6.99$0.37/oz
With Price Plus Club Card
1 tbsp ground turmeric
McCormick Ground Turmeric, 0.95 oz
McCormick Ground Turmeric, 0.95 oz
$4.29$4.52/oz
2 cups Carolina® Jasmine Rice
Carolina Jasmine Thai Fragrant Long Grain Rice, 32 oz
Carolina Jasmine Thai Fragrant Long Grain Rice, 32 oz
$4.49$2.25/lb
4 cups sodium-reduced chicken broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
2 for $6.00
$3.00 was $3.99$0.09/fl oz
With Price Plus Club Card
2 bay leaves
McCormick Bay Leaves, 0.12 oz
McCormick Bay Leaves, 0.12 oz
On Sale!
$4.79 was $5.29$39.92/oz
2 avocados, halved, pitted, peeled and sliced
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each
$1.99
1/4 cup finely chopped fresh cilantro
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each
$0.99

Nutritional Information

  • 20 g Total Fat
  • 4.5 g Saturated Fat
  • 0 g Trans Fat
  • 100 mg Cholesterol
  • 840 mg Sodium
  • 45 g Total Carbohydrate
  • 3 g Dietary Fiber
  • 4 g Sugars
  • 28 g Protein

Directions

1. Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours.

 

2. Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and thermometer inserted in thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing.

 

3. Meanwhile, toss red onion slices with cider vinegar, sugar and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled.

 

4. Melt butter in large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves.

 

5. Top rice with chicken, avocado slices, pickled red onions and sprinkle of cilantro. Serve with lime wedges.

 

Recipe Additions: Substitute chicken breasts for thighs if desired. Add peas to rice if desired.