Dorito's Chicken

The inspiration for this dish came about a few months ago. My buddy Wiz is a health nut. Some of you old-school-Hip-Hop heads may remember him from back in the day when he was the DJ for Kid n Play. He refuses to eat anything other then white meat. Chicken and turkey to him is as far as he goes when it comes to trying anything new.
One day while I was on the phone with him he was eating and talking at the same time. I really wasn’t offended; we all have to mulit-task now and then. So as the crunching got louder, I had to ask, "What are you eating?" I really wasn’t ready for this answer—he replied, "Doritos." I was like "for real?" Wiz is a gym rat as well. He must have stock in Bally's by now. That’s to tell you how much he is in Bally’s. I was joking when I told him that "the only way I thought you would eat Doritos is if it was hidden in a chicken beast." He laugh but then it hit us that may not be such a bad idea.
I experimented with it and let me say the first time it was HORRIBLE! Like anything else you have to play with it a few times to get it just right. This is how I started off this dish. I know that this going to make me look a little foolish but I am going to say it anyway. I am not a big fan of Mexican or Tex-Mex food. But I do love some Taco-Bell. I gathered together some of the flavors associated with that region to make my marinated which I turned into a "Mojo." So your wondering what “Mojo" is? TasteofCuba.com defines a Mojo as:
“Cuban Mojo sauce recipe courtesy of Cocina Cubana/ Pascual Perez/ Sonia Martinez/

The authentic mojo is made with juice from sour oranges. It still has that little orangy taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice (*). If you live in areas with large concentration of Latinos you will probably find bottled Mojo (Goya brand makes one) or their produce department might have the slightly bumpy, thick skinned sour oranges. This recipe makes one cup.

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.

Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.

Use with Cuban sandwiches, boiled yuca, grilled seafood and meats, fried green plantain chips, etc.

I have seen recipes for mojo using cilantro in it, but that is not traditional to Cuban Cuisine.

(*) I prefer to add more lime juice than orange, as I like it very tart."


Like most of my cooking I see something and I have to put the Oliver twist on it. Here is my Mojo for three chicken breast.
Juice of half of lime
1/8 Cup of OJ.
1/4 Teaspoon of Chili Powder.
1 Clove of Garlic.
2 Tablespoons of Rice Wine Vinegar.
Small Pinch of Cilantro
2 Tablespoons of Tequila
Season Salt to Taste.
Allow the Mojo to marinate for 1-4 hours. While that’s doing its thing, run the Doritos though the food processor. It took about three cups to do three large chicken breasts. After the marinating period:
• Preheat the oven at 350º.
• Beat an egg.
• Dip the chicken into the beaten egg then the ground Doritos.
• Place the breaded chicken into a greased oven-proof dish.
• Bake for 45 minutes or until done.
• Garnish with chopped tomatoes, avocado, sour cream and a cilantro sprig.