Sunday Cuban Mojo Supper

1. FINAL MENU

• Name of the meal: Sunday Cuban Mojo Supper
• Cuisine: Cuban
• Serve time: 17:00

This meal is worth sitting down for because it layers Cuban citrus mojo across a tender braised chicken that yields both immediate comfort and refrigerator‑friendly leftovers; bright, aromatic beans and rice provide the classic Cuban backbone while sweet fried plantains and a fresh tomato‑avocado salad give contrasting textures that come together at the table. The adult daiquiri keeps the citrus theme, and the kid-friendly lime‑mint sparkler mirrors the same flavors without alcohol.

• Mojo-Braised Chicken Thighs with Potatoes & Manzanilla Olives
• Cuban Black Beans (Frijoles Negros)
• Fluffy White Rice (Arroz Blanco)
• Fried Sweet Plantains (Maduros) — finish-to-order
• Tomato-Avocado Salad with Lime-Mojo Dressing — finish-to-order
• Kid drink: Lime‑Mint Sparkler (serves 4)
• Adult drink: Classic Daiquiri (white rum cocktail; serves 2)

2. FULLY EXECUTABLE RECIPES

Mojo-Braised Chicken Thighs with Potatoes & Manzanilla Olives

Equipment

• 5–6 quart Dutch oven with lid (or oven-safe heavy pot, 10–12" diameter)
• Instant-read thermometer
• 1 medium mixing bowl
• Microplane or grater
• 1 chef's knife, cutting board

Ingredients

• Bone-in, skin-on chicken thighs — 6 pieces (approx. 3.0 lb) ⁺
• Fresh orange juice — 1 cup (from about 3 medium navel oranges) ⁺
• Fresh lime juice — 2 tbsp (from ~1 lime) ⁺
• Garlic — 6 cloves, smashed and minced (about 2 oz) ⁺
• Olive oil — 4 tbsp (1/4 cup) ⁺
• Dried oregano — 1 tsp
• Ground cumin — 1/2 tsp ⁺
• Smoked paprika — 1 tsp
• Kosher salt — 2 tsp ⁺
• Black pepper — 1 tsp ⁺
• Yukon Gold potatoes — 1.5 lb, peeled and cut into 1-inch chunks
• Pitted Manzanilla olives in brine — 4 oz jar, drained (about 1/2 cup)
• Green onions (scallions) — 2, thinly sliced for garnish (optional)

Practical substitutions

• If fresh oranges are unavailable, substitute 1/2 cup bottled orange juice + 1/2 cup bottled grapefruit juice (not pink grapefruit if children sensitive) or 1 cup bottled orange juice plus 1 tbsp extra lime juice.
• If Manzanilla olives are unavailable, use pitted green Castelvetrano olives or halved green olives in brine.

Cooking / Baking

• Oven: 350 °F
• Target internal temperature for chicken: 165 °F
• Total cook time: 55 minutes (plus 15 minutes active prep = 70 minutes total)

Instructions

1. Preheat oven to 350 °F.
2. In the mixing bowl, whisk together orange juice, lime juice, minced garlic, olive oil, oregano, cumin, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to make the mojo.
3. Pat the chicken thighs dry with paper towels. Season both sides with remaining 1 tsp salt and 1/2 tsp black pepper.
4. Place chicken thighs, skin side up, in a single layer in the Dutch oven. Scatter potato chunks around the chicken. Pour the mojo evenly over chicken and potatoes. Tuck olives among potatoes and chicken.
5. Cover with lid and place in preheated oven. Braise for 45–55 minutes until chicken registers 165 °F on an instant-read thermometer and potatoes are tender when pierced.
6. Remove pot from oven, tilt to collect juices and spoon some over chicken. Tent loosely with foil and let rest in pot for up to 15 minutes (this is the one item allowed to rest up to ~15 minutes).
7. Before serving, skim a tablespoon of pan fat if excessive and spoon pan juices over chicken. Garnish with sliced scallions if using.

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Cuban Black Beans (Frijoles Negros)

Equipment

• 3-quart saucepan with lid
• 1 wooden spoon
• 1 medium chef's knife, cutting board

Ingredients

• Canned black beans — 3 (15 oz) cans, drained and lightly rinsed
• Yellow onion — 1 medium, finely diced (about 1 1/2 cups) ⁺
• Green bell pepper — 1 medium, finely diced
• Garlic — 3 cloves, minced (approx. 1 oz) ⁺
• Olive oil — 1 tbsp ⁺
• Ground cumin — 1 tsp ⁺
• Bay leaf — 1 whole
• Low-sodium chicken stock — 2 cups
• Red wine vinegar — 1 tbsp
• Granulated sugar — 1 tsp ⁺
• Kosher salt — 1 1/2 tsp ⁺
• Black pepper — 1/2 tsp ⁺

Practical substitutions

• If chicken stock is unavailable, use vegetable stock or water (use water + 1/2 tsp additional salt).

Cooking / Baking

• Stove: medium heat for sauté, then low simmer
• Total cook time: 35 minutes (10 minutes active prep + 25 minutes simmer)

Instructions

1. In the saucepan over medium heat, warm 1 tbsp olive oil. Add diced onion and bell pepper and sauté 5–6 minutes until softened.
2. Add minced garlic and ground cumin; cook 30 seconds until fragrant.
3. Add drained black beans and 2 cups chicken stock, bay leaf, 1 tsp sugar, 1 1/2 tsp salt and 1/2 tsp pepper. Stir to combine.
4. Bring to a low simmer, cover partially, and cook 20–25 minutes, stirring occasionally. Taste and adjust seasoning with 1 tbsp red wine vinegar and more salt if needed. Remove bay leaf before serving.

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Fluffy White Rice (Arroz Blanco)

Equipment

• 2-quart saucepan with tight-fitting lid
• Fine-mesh sieve

Ingredients

• Long-grain white rice — 3 cups (uncooked) ⁺
• Water — 6 cups
• Kosher salt — 1 1/2 tsp ⁺
• Olive oil — 1 tbsp ⁺

Practical substitutions

• If long-grain rice is unavailable, use medium-grain rice but reduce water to 1.75 cups per 1 cup rice and check doneness early.

Cooking / Baking

• Stove: bring to boil, then low simmer covered
• Total cook time: 20 minutes (2 minutes prep + 18 minutes cook)

Instructions

1. Rinse 3 cups rice in a fine-mesh sieve under cold water until the rinse runs mostly clear; drain.
2. In the saucepan combine 6 cups water, 1 1/2 tsp salt and 1 tbsp olive oil and bring to a rolling boil.
3. Stir in rice once, reduce heat to low, cover tightly and simmer 18 minutes without lifting the lid.
4. Remove from heat and let sit, covered, 5 minutes. Fluff with fork and keep covered until plating.

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Fried Sweet Plantains (Maduros) — finish-to-order

Equipment

• 10-inch heavy skillet (cast-iron or nonstick)
• Slotted spatula or tongs
• Paper towels and a plate

Ingredients

• Ripe yellow/black-spotted plantains — 3 medium (about 1.25 lb)
• Vegetable oil (neutral frying oil) — 1 cup (for skillet; reserve remaining oil)
• Kosher salt — 1/2 tsp

Practical substitutions

• If plantains are not ripe enough, buy a very ripe bunch (black-speckled) or substitute ripe bananas for a different dessert-like result (texture and flavor will differ).

Cooking / Baking

• Stove: medium heat for frying
• Total cook time: 12 minutes (peel/slice + two rounds of frying)

Instructions

1. At the start time for these (see timeline), heat 1/2 cup of the vegetable oil in the 10-inch skillet over medium heat until shimmering but not smoking (about 350 °F surface; test by dropping a thin sliver — it should sizzle).
2. Peel plantains and cut diagonally into 1/2-inch thick slices.
3. Fry plantain slices in a single layer (work in batches) 3–4 minutes per side until deep golden brown and very soft inside. Do not overcrowd.
4. Transfer to paper towels to drain, sprinkle lightly with 1/2 tsp kosher salt, and serve immediately (these are a finish‑to‑order item; do not make more than 15 minutes before serving).

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Tomato‑Avocado Salad with Lime‑Mojo Dressing — finish-to-order

Equipment

• Medium mixing bowl
• Knife and board

Ingredients

• Ripe tomatoes — 2 large, cut into 1-inch wedges
• Ripe avocados — 2, peeled, pitted and cut into 1-inch cubes
• Red onion — 1/2 small, thinly sliced
• Fresh cilantro — 1/4 cup chopped
• Fresh lime juice — 2 tbsp (about 1 lime) ⁺
• Olive oil — 2 tbsp ⁺
• Kosher salt — 1/2 tsp ⁺
• Black pepper — 1/4 tsp ⁺

Practical substitutions

• If cilantro is unwanted, substitute flat-leaf parsley.

Cooking / Baking

• No cooking
• Total cook time: 10 minutes (prep and immediate dress)

Instructions

1. Just before serving (see timeline), combine tomatoes, avocado, red onion and cilantro in the bowl.
2. Whisk lime juice, 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper in a small cup and pour over salad. Toss gently and serve immediately.

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Kid drink: Lime‑Mint Sparkler (serves 4)

Equipment

• Pitcher
• Spoon
• Highball glasses, ice

Ingredients (total for 4 servings)

• Sparkling water (chilled) — 1 L (34 fl oz) ⁺
• Fresh lime juice — 1/2 cup (8 tbsp) ⁺
• Granulated sugar — 6 tbsp ⁺
• Fresh mint leaves — 12 leaves (for muddling/garnish)
• Ice — as needed

Practical substitutions

• If sparkling water is unavailable, use chilled club soda or lightly carbonated bottled water.

Cooking / Baking

• No cooking
• Total cook time: 10 minutes (plus chilling)

Instructions

1. In the pitcher, combine 6 tbsp sugar and 2 tbsp warm water and stir until sugar dissolves to make a quick syrup.
2. Add lime juice and mint leaves; lightly muddle mint with the back of a spoon, then add chilled sparkling water and plenty of ice. Stir and serve cold in highball glasses, garnished with a mint sprig.

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Adult drink: Classic Daiquiri (serves 2)

Not no pork, no alcohol: rum.

Equipment

• Cocktail shaker or jar with lid
• Jigger or measuring spoons
• Strainer (if available)
• Two coupe or small cocktail glasses, chilled

Ingredients (total for 2 cocktails)

• White rum — 4 oz total (2 oz per cocktail) — purchase: 1 bottle (750 ml) under Drinks section
• Fresh lime juice — 1/4 cup (4 tbsp / 2 oz) ⁺
• Simple syrup (1:1) — 1 1/2 tbsp (24 ml) — or dissolve 1 1/2 tbsp granulated sugar in 1 tbsp warm water ⁺
• Ice — as needed

Practical substitutions

• If you prefer a slightly sweeter cocktail, increase simple syrup to 2 tbsp per two servings.

Cooking / Baking

• No cooking
• Total prep time: 5 minutes

Instructions

1. Fill shaker with ice. Add 4 oz white rum, 1/4 cup fresh lime juice, and 1 1/2 tbsp simple syrup.
2. Shake vigorously 10–12 seconds until chilled. Strain into chilled glasses and serve immediately.

3. LINEAR TIMELINE (15:40–17:00)

• 15:40: (Mojo-Braised Chicken) Preheat oven to 350 °F. Make mojo: whisk 1 cup orange juice, 2 tbsp lime juice, 6 cloves minced garlic, 4 tbsp olive oil, 1 tsp oregano, 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper. Pat-dry 6 chicken thighs, season with remaining salt & pepper.
• 15:44: (Mojo-Braised Chicken) Place chicken skin-side up in 5–6 qt Dutch oven, add 1.5 lb potato chunks around pieces, pour mojo evenly, tuck 4 oz drained olives among potatoes. Cover and place in oven.
• 15:55: (Cuban Black Beans) Heat 1 tbsp olive oil in 3‑qt saucepan over medium. Add 1 medium diced yellow onion and 1 diced green bell pepper; sauté 5–6 minutes until softened.
• 15:59: (Cuban Black Beans) Add 3 minced garlic cloves and 1 tsp cumin; cook 30 seconds. Add 3 cans drained black beans and 2 cups chicken stock, 1 bay leaf, 1 tsp sugar, 1 1/2 tsp salt and 1/2 tsp pepper. Bring to low simmer, cover partially.
• 16:10: (Mojo-Braised Chicken) Quick check: open oven, baste juices over chicken and potatoes, cover and return to oven (no searing; braise only).
• 16:20: (Rice prep) Rinse 3 cups rice in sieve until rinse is mostly clear. Bring 6 cups water, 1 1/2 tsp salt and 1 tbsp olive oil to boil in saucepan.
• 16:25: (Rice) Stir in rinsed rice once, reduce heat to low, cover tightly and simmer 18 minutes.
• 16:30: (Cuban Black Beans) Uncover beans, taste and adjust: add 1 tbsp red wine vinegar, simmer uncovered 5–10 minutes to thicken slightly; remove bay leaf.
• 16:35: (Mojo-Braised Chicken) Check chicken: when fork-tender and thermometer reads 165 °F (expected 45–55 minutes total), remove Dutch oven from oven. Tent and let rest in pot for up to 15 minutes.
• 16:40: (Prep plantains) Peel and diagonally slice 3 ripe plantains; lay slices on a plate. (Do not fry yet; keep covered.)
• 16:45: (Rice) Rice finishes simmering; remove from heat, let sit covered 5 minutes, then fluff with fork and keep covered.
• 16:45: (Beans) Turn beans to very low heat to keep warm; stir once and keep partially covered (do not let cool below warm).
• 16:48: (Fried Plantains - start finish-to-order) Heat 1/2 cup vegetable oil in 10" skillet over medium until shimmering. Fry first batch of plantain slices 3–4 min per side until deep golden and soft; drain on paper towels. (Work in batches; reserve remaining oil if needed.)
• 16:50: (Salad prep) While plantains are frying, thinly slice 1/2 red onion, cut 2 tomatoes into wedges, cube 2 avocados and chop cilantro; keep components separate and chilled. Do not dress yet.
• 16:52: (Fried Plantains) Continue frying remaining batches, 3–4 minutes per side, transferring to paper towels and sprinkling lightly with 1/2 tsp kosher salt as they drain.
• 16:56: (Fried Plantains) Last batch finishing — ensure all plantains are fried and hot. Turn off heat and hold on warm stove briefly.
• 16:56: (Adult drink) Shake two daiquiris (4 oz rum total, 1/4 cup lime juice, 1 1/2 tbsp syrup). Strain into chilled glasses; set aside for immediate serving.
• 16:58: (Kid drink) Stir lime‑mint sparkler: dissolve 6 tbsp sugar in 2 tbsp hot water, add 1/2 cup lime juice, muddle 12 mint leaves, add 1 L chilled sparkling water and ice; stir and pour into glasses for children.
• 16:59: (Salad final) Whisk 2 tbsp lime juice and 2 tbsp olive oil with 1/2 tsp salt and 1/4 tsp pepper; toss with tomato, avocado, onion and cilantro and transfer to serving bowl.
• 17:00: (Plating & Serve) Carve and plate Mojo-braised chicken with potatoes and olives, spoon warm black beans and fluffy rice onto plates, add hot fried plantains and dressed salad. Serve adult daiquiris and kid lime‑mint sparklers. Dinner served at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Navel oranges — 3 (for 1 cup fresh orange juice) ⁺
• Limes — 8 (for 1 cup fresh lime juice total) ⁺
• Garlic — 9 cloves (about 1 bulb) ⁺
• Yukon Gold potatoes — 1.5 lb
• Ripe plantains — 3 medium
• Yellow onion — 1 medium ⁺
• Red onion — 1/2 small
• Green bell pepper — 1 medium
• Ripe tomatoes — 2 large
• Avocados — 2
• Fresh cilantro — 1 small bunch (to yield 1/4 cup chopped)
• Fresh mint leaves — 12 leaves
• Green onions (scallions) — 2 (optional garnish)

Meat / Seafood

• Bone-in, skin-on chicken thighs — 6 pieces (approx. 3.0 lb)

Dry Goods / Pantry

• Olive oil — 1/2 cup total (8 tbsp) ⁺
• Vegetable oil — 1 cup (for frying maduros)
• Kosher salt — 2 tbsp total (approx.; aggregated across recipes) ⁺
• Black pepper — 2 tsp total ⁺
• Ground cumin — 1 1/2 tsp total ⁺
• Dried oregano — 1 tsp
• Smoked paprika — 1 tsp
• Bay leaf — 1
• Canned black beans — 3 × 15 oz cans
• Low-sodium chicken stock — 2 cups (16 fl oz)
• Red wine vinegar — 1 tbsp
• Granulated sugar — 1/2 cup total (approx. 8 tbsp) ⁺
• Long-grain white rice — 3 cups
• Manzanilla green olives in brine — 4 oz jar
• Simple syrup (or granulated sugar to make syrup) — small amount noted above (sugar entry covers it) ⁺

Drinks

• Sparkling water — 1 L (for kid lime‑mint sparkler)
• White rum — 1 bottle (750 ml) (for daiquiris)

5. NOTES & ASSUMPTIONS

• Optional table-side items: hot sauce and additional lime wedges may be placed on the table for adult taste, but the shared base is at medium spice (no chili heat).
• Global substitution: if fresh sour-orange flavor is desired but sour oranges unavailable, the recipe uses fresh orange + extra lime which preserves the mojo profile.
• Child-safety note: Frying plantains involves hot oil; keep children away from the stove during finish-to-order frying steps.
• Timeline risks: The tightest execution window is 16:48–17:00 when frying the plantains and finishing salad and drinks concurrently. This 12-minute block requires multitasking and quick transitions; the risk is that frying batches will run long and delay plating.
• Mitigation mindset: Stay organized—use a timer, have plates and serving utensils ready, clear a workspace for rapid salad dressing and drink finishing, and keep a small towel and paper towels on hand for quick oil transfers. If a fry batch runs long, remove earlier batches to drain and keep warm by tenting loosely for up to 3–5 minutes maximum.
• Leftovers planning: Quantities (6 thighs, 3 cups rice, 3 cans beans) intentionally yield extra for refrigerated leftovers.
• The latest safe start time: You can start as late as 15:40 for a 17:00 serve.