Seasoned marinade adds rich taste to Mojo Chicken

There’s a vibrant Latin flair to this chicken dish, a touch of Cuban style. Allow a little time for marinating the chicken in a typical “mojo,” the highly seasoned but low-fat citrus marinade, and savor the resulting rich taste and aroma.

The recipe is among several developed by Steve Petusevsky for the April issue of Health magazine. The chicken is accompanied, if you wish, by a coconut-rice side dish. The rice gets a golden glow from turmeric and a flavor twist from the coconut.

Pair this dish with a chardonnay.

Mojo Chicken

1/2 cup sour orange juice (see note)

1 tablespoon olive oil

1 tablespoon fresh lime juice

2 garlic cloves, minced

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon crushed red chili flakes

4 bone-in chicken-breast halves, skinned

Cooking spray

Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.

Preheat oven to 375 degrees.

Place chicken in a 13-by-9-inch baking pan coated with cooking spray. Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.

Note: Sour orange juice can be found in the ethnic section of most supermarkets. If you can’t find it, fresh regular orange juice works, too.

Yield: 4 servings (each 1 chicken breast).

Nutrition information per serving: 159 calories, 4 grams fat (1 gram saturated, 23 percent fat calories), 27 grams protein, 2 grams carbohydrate, 73 milligrams cholesterol, no dietary fiber, 112 milligrams sodium.

Coco Rice with Green Onions

2 teaspoons canola or olive oil

1 cup chopped yellow onion

1 cup basmati rice

1/4 teaspoon ground turmeric

1/4 cup flaked unsweetened coconut (see note)

1 1/2 cups fat-free, less-sodium chicken broth

1/2 cup water

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 cup chopped green onions

Heat oil in a medium saucepan over medium-high heat. Add onion; sauté 2 minutes or until tender, stirring constantly.

Add rice and turmeric; sauté until rice becomes yellow. Stir in unsweetened coconut.

Add broth and 1/2 cup water; bring to a boil. Reduce heat to low, and season with salt and pepper. Cover and simmer 20 minutes or until tender.

Turn off heat, uncover, and let stand 5 minutes. Fluff with a fork. Stir in green onions and serve.

Note: Dried, flaked unsweetened coconut is found in most Asian stores and natural-food markets.

Yield: 4 ( 1/2 cup) servings

Nutrition information per serving: 268 calories, 7 grams fat (3 grams saturated, 24 percent fat calories), 2 grams dietary fiber, 48 grams carbohydrate, no cholesterol, no dietary fiber, 104 milligrams sodium.