The first thing you need to do, and also the most important as this is where all the flavor comes from is combine the 2 citrus juices in 1 bowl. Then you’ll set this aside until later.

Next, you want to heat up olive oil over medium heat then add the onions and garlic.

You’re going to cook this for about 3 to 4 minutes but don’t let it get any color. It needs to remain translucent. Season with salt and black pepper.

Once the onions and garlic are wilted but not browned, pour the citrus juice.

Taste for seasoning.

If you’re using rotisserie chicken, shred it into even pieces about ½ inch wide and 1 to 2 inches long. If you cooked and marinated your own chicken breast earlier, we’re going to sear it to get a nice brown crust.

Using the same pan you cooked with onions and garlic with (you can just wipe off the remnants with a paper towel), add 3 tbs. of oil. When the oil is hot, add the chicken, do not overcrowd the sauté pan.

Let it build a nice crust. About 2 minutes per side.

Once you see a nice golden brown color, add the mojo sauce which is the citrus sauces you put aside.

Turn off the heat, and stir in about 3 tbs. of chiffonade parsley.

Serve with arroz blanco (white rice), tostones (fried plantains), maduros (sweet plantains), and frijoles negros (black beans).