Mojo Chicken with Fried Yuca and Pineapple

1 ½ lbs. boneless skinless chicken thighs cut into 2-inch pieces 1 orange juiced 5 large limes juiced (1/4 cup) ½ cup olive oil 9 garlic cloves minced 1 jalapeno deseeded and minced 1 cup minced cilantro leaves and tender stems 1 tbsp dried oregano 2 tsp ground cumin 1 tsp chili powder 2 tsp salt



Prepare the mojo sauce. In a medium mixing bowl, stir together orange juice, lime juice, olive oil, minced garlic, minced jalapeno, minced cilantro, dried oregano, ground cumin, chili powder, and salt. 

In the same medium mixing bowl, coat 2-inch chicken pieces with the mojo marinade. Cover with plastic wrap and refrigerate for 30 Minutes or up to 8 Hours.

While the chicken is marinating, prepare the vegetables. Locate two large mixing bowls, one for seasoning raw vegetables, and one for combining all final cooked ingredients.

 In one bowl, toss the diced pineapple with onion slices, ground cumin, dried oregano, and olive oil. Broil at 400°F for 10 Minutes, or until the onion edges are charred and the pineapple is golden.

In the first mixing bowl, toss diced yuca with 1 tsp salt and any lingering pineapple and onion juices. Air Fry at 385°F for 14-16 Minutes, or until golden brown and lightly charred. 

Finally, strain the chicken from the marinade and Air Fry in batches at 400°F for 9-10 Minutes, until cooked and lightly charred. Do not shake the basket while cooking.