Cuban cuisine is a vibrant fusion of Spanish, African, and Caribbean influences, each bite telling a story of resilience, tradition, and cultural evolution. Among its most celebrated dishes is Pollo al Mojo, a citrus-garlic marinated chicken that embodies the island’s bold and zesty flavors. Traditionally, this dish is served with black beans and rice, staples deeply rooted in Cuban history, brought over by Spanish settlers and shaped by African culinary techniques.
Chef Janine’s Keto Interpretation
Honoring the authentic flavors while staying true to low-carb principles, Chef Janine’s version of Cuban Mojo Chicken swaps out black beans for mung beans, an ancient legume rich in protein and fiber, yet lower in carbs. The traditional rice is replaced with cilantro-infused cauliflower rice, bringing freshness and an extra nutritional boost without the starch.
The dish revolves around a tangy, garlicky Mojo marinade, where fresh citrus juices, olive oil, garlic, oregano, and cumin meld together to tenderize the chicken, giving it an irresistible golden crust when seared or roasted. The mung beans, cooked to creamy perfection with aromatic spices, offer a satisfying contrast, while the cilantro cauli rice ties everything together with its bright and herby finish.
This keto adaptation is more than just a healthy alternative—it’s a true homage to Cuba’s rich culinary legacy, embracing its soulful essence while catering to modern wellness goals. Flavorful, nutrient-dense, and deeply satisfying, this dish proves that traditional cuisine can be both indulgent and keto-friendly.
The History of Cuban Mojo Chicken and Its Cultural Roots
Cuban Pollo al Mojo is a dish deeply rooted in the island’s colonial past, drawing influences from Spanish, African, and indigenous Taíno cuisine. The term "mojo" (pronounced MOH-ho) originates from Spanish and Portuguese culinary traditions, where it refers to a sauce made from olive oil, citrus, garlic, and spices. The Spanish conquistadors introduced oranges and limes to Cuba, which became essential ingredients in this marinade, giving the dish its signature tangy flavor.
Over time, Cuban cooking evolved to adapt African influence. Black folks introduced to the island ingredients like root vegetables and legumes. Traditionally, black beans and rice (moros y cristianos) accompanied Mojo Chicken, symbolizing the blending of African and European cultures in Cuban cuisine. The dish became a staple in households and family gatherings, celebrated for its rich flavors, and versatility.
Mojo Chicken’s popularity expanded beyond Cuba, making its way into Miami’s Little Havana and other Cuban diaspora communities. Today, it is enjoyed in many variations, with some modern twists like grilled or roasted preparations instead of the traditional stovetop braising.
By swapping black beans for mung beans and white rice for cauliflower rice, Chef Janine preserves the authentic Cuban essence while making this beloved dish keto-friendly—allowing low-carb eaters to experience the magic of Cuban flavors without compromising your low-carb dietary goals.
Stay updated on when this delicious dish will be on the menu by visiting our website: www.myketopal.com.
Bon Appétit!
Chef Janine
Comentários