First off, the words or pictures on your screen really cannot convey how delicious this mojo sauce is. It adds such a mouth watering garlicky citrusy flavor to anything you decide to pour it over, including this chicken dish. I’ve featured a few other mojo dishes on the website before, like these Mojo Salmon Kebabs or these Cuban sandwich bowls, so if this is right your alley you may want to check those out as well.
If you’re a long time Wicked Spatula reader you know I do my best to make things easy, but if you are new or this is your first time on WS I’ll give you a few tips to make this meal as possible with minimal cook time and minimal clean up.
First you’ll want to make both salsa and the mojo sauce ahead of time, neither take a long time to begin with, but it’s nice to just open up a container out of the fridge and eat after a long day instead of chopping and mixing ingredients.
The other big time saving tip is to use a rotisserie chicken. Now the only work involved with dinner is making the tostones and throwing it all together, 15 minutes maximum.
Again this meal packs so much flavor it’s hard to believe it’s both AIP and whole30, often times when we find ourselves on restrictive diets, flavor is one of the biggest casualties.
Not this time though and you don’t have to take my word for it, try it yourself!
Mojo Chicken Tostones with Mango Avocado Salsa
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- 1 lb shredded chicken
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 1/4 teaspoon cumin (optional, if not AIP)
- 1/4 teaspoon oregano
- 1/2 teaspoon sea salt
- 2 tablespoons Lime juice
- 2 tablespoons orange juice
Mango Avocado Salsa
- 1 medium mango (diced)
- 1 medium avocado (diced)
- 1/4 cup white onion (diced)
- 1/2 medium jalapeño (diced; optional if not AIP)
- 2 tablespoons fresh cilantro (minced)
- 1 tablespoon Lime juice
- sea salt to taste
- 2 medium GREEN plantains
- Coconut oil for frying
- 1 teaspoon garlic powder
- sea salt
More TIPS about this paleo recipe in the post above!
- Make the Mojo sauce by heating the olive oil over medium low heat. Once hot add in the garlic stirring constantly making sure it doesn't burn. After 30 seconds stir in the spices. Lower heat to low and continue to stir until garlic is golden. Turn off heat and stir in the lime and orange juice. Pour over shredded chicken.
- For the mango salsa combine all ingredients in a medium bowl and toss to combine.
- For the tostones peel and cut into 1 inch circles. Place about 1/4 cup of coconut oil in a large skillet over medium high heat. Fry in batches about 3 minutes per side. Remove and repeat until they have all been cooked. Remove oil from heat, note that you may need to add more oil to the pan before frying again.
- Using the back of a wooden spatula smash the plantains until about 1/4 inch thick. Place 1 cup of hot water in a bowl along with the garlic powder. Dip the smashed plantains into the hot water then drain on the paper towel before adding them back to the oil over medium heat. Fry in batches about 2 minutes per side or until golden and crispy adding more oil as needed. Drain on paper towels and season with salt while still hot.
- To serve you can either top each tostone with the chicken and salsa or you can serve in a bowl with a side of tostones for a quick meal.
**You may want to make an extra batch of mojo sauce for dipping and drizzling, it's addictive!