Method

  1. Make the mojo and season the chicken

    Heat the oven to 220°C (425°F). In a large nonreactive bowl, whisk 180 ml of fresh orange juice, 60 ml of fresh lime juice, 30 ml of olive oil for chicken, 2 g of dried oregano, 2 g of ground cumin, 4.2 g of Diamond Crystal kosher salt for chicken, and 1 g of black pepper. Mince 6 garlic cloves for chicken and stir it in. Transfer about one-third of the mojo to a clean bowl and keep it separate. Add 1200 g of bone-in, skin-on chicken drumsticks to the remaining mojo and turn each piece to coat. Let stand for 20 minutes. Do not rinse the chicken; wash your hands and clean any surface or utensil that touched raw poultry before handling the yuca or reserved mojo.

    20:00

  2. Roast and rest the chicken

    Fully cooked mojo chicken drumsticks on a baking sheet with a thermometer checking doneness

    Lift the chicken from the marinade, letting excess liquid drip back into the bowl, and discard every drop of marinade that touched raw poultry. Arrange the drumsticks skin-side up on a rimmed baking sheet with space between them. Roast for 35 to 45 minutes, beginning the temperature check at 35 minutes. Use a food thermometer in the thickest part of each piece without touching bone; every drumstick must reach 74°C/165°F. Transfer the fully cooked chicken to a clean platter and let it rest for 10 minutes.

    35:00

  3. Boil the yuca until tender

    Fully cooked yuca pieces with split edges and loosened fibrous centers after boiling

    While the chicken roasts, bring a large pot of water to a rolling boil. Add 800 g of peeled yuca and 1.4 g of Diamond Crystal kosher salt for yuca. Return the water to a boil, then reduce the heat to maintain a steady simmer. Cook for 25 to 30 minutes, beginning the texture check at 25 minutes, until the pieces are opaque, very tender, and starting to split at the edges. Do not taste the yuca before it is fully cooked. Drain well and pull out any firm, fibrous cores that have loosened from the centers.

    25:00

  4. Soften the onion

    Slice 200 g of white onion into thin half-moons. Warm 15 ml of olive oil for yuca in a small skillet over medium-low heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent but not browned. Lower the heat if the edges begin to color.

    06:00

  5. Finish the onion mojo

    Softened onion half-moons and minced garlic in a lightly emulsified citrus mojo

    Mince 4 garlic cloves for yuca and stir it into the softened onion for about 30 seconds, just until fragrant. Carefully pour in the reserved clean mojo and bring it to a gentle simmer for 1 minute, stirring until the oil and citrus look lightly emulsified. Keep this skillet and its utensils separate from anything that touched raw chicken.

    00:30

  6. Coat the yuca and serve

    Add the drained yuca to the skillet and fold gently until the pieces are glossed with onion mojo without breaking apart. Spoon the yuca and onions beside the rested chicken, drizzle over any mojo left in the skillet, and finish with fresh cilantro (optional).

Cook's noteYuca is ready when a fork slips through easily and the edges begin to feather and split. Any piece that remains firm or chalky needs more simmering.

Smart Substitutions

  • Have sour oranges? Replace the fresh orange and lime juices with the same total volume of sour orange juice.
  • Prefer chicken thighs? Use bone-in, skin-on thighs and begin checking them after 30 minutes; cook every piece to 74°C/165°F.
  • Starting with whole yuca? Remove the thick brown skin and the pale layer beneath it, cut the flesh into chunks, and boil until completely tender.
  • No cilantro? Leave it off or use a small amount of flat-leaf parsley for a fresh finish.

Tips and Variations

  • Give the drumsticks space on the baking sheet so hot air can brown the skin instead of steaming it.
  • Reserve the finishing mojo before the chicken enters the bowl; sauce that touches raw poultry must be discarded.
  • Remove the firm central fibers from the yuca after boiling, when they loosen and lift out easily.

What Went Wrong?

  • Chicken skin is pale Once the drumsticks have reached 74°C/165°F, place them briefly under the broiler and watch closely until the skin deepens in color.
  • Yuca is firm or chalky Return it to simmering water and keep cooking until a fork enters easily and the edges begin to split.
  • Mojo tastes too sharp Stir in a spoonful of hot yuca cooking water and let the sauce simmer briefly to soften the citrus edge.
  • Garlic tastes bitter The skillet was too hot. Keep the onion over medium-low heat and add the garlic only after the onion has softened.

Nutrition Estimate

Calories850
Protein51 g
Carbs90 g
Fat31 g
  • Fiber: 5 g per serving
  • Sodium: 740 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

chickenCubanroastyuca

FAQ

How do I know the yuca is fully cooked?The flesh should be opaque and soft enough for a fork to pass through without resistance, with edges that are beginning to split. Firm or chalky pieces need more simmering.
Why reserve some mojo before adding the chicken?The clean portion becomes the sauce for the yuca. Keeping it separate prevents raw-poultry juices from reaching the cooked side dish.
Can I make the dish with sour orange juice?Yes. Sour orange is the classic citrus base for Cuban mojo and can replace the combined orange and lime juices in the same total volume.