BAKED CUBAN CHICKEN
This recipe was inspired by a take-out restaurant in Florida and perfected by my mother. For all of you who are looking for a different way to have your chicken, try this recipe! A favorite in this household. Serve with rice and peas or quartered roast potatoes.
Provided by misskim
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
- Bake in the preheated oven until juices run clear, about 40 minutes.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 9.5 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.3 g, Sodium 217.7 mg, Sugar 3.6 g
CUMIN CHICKEN
This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN AND RICE WITH CUMIN AND CILANTRO
Chicken with rice, or arroz con pollo, is a staple at our house. This dish is highly seasoned with cumin, ginger, garlic, and a great deal of cilantro. We like it best when it is made with chicken wings.
Provided by Jacques Pepin
Categories Meat and Poultry Recipes Chicken
Time 1h23m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a pot large enough to hold chicken wings in a single layer. Add chicken wings; cook until browned, about 8 minutes. Turn wings with tongs; cook until second side is browned, about 8 minutes more. Transfer to a bowl using tongs.
- Stir onions, garlic, and ginger into the drippings in the pot; cook until fragrant, 2 to 3 minutes. Stir in rice and cumin. Add water, 1 1/2 cup cilantro stems, tomatoes, sriracha sauce, and salt.
- Return wings to the pot. Bring broth to a boil. Cover, reduce heat to low, and simmer until rice and wings are tender, about 30 minutes. Garnish with remaining 1/2 cup cilantro stems.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 46.3 g, Cholesterol 40.3 mg, Fat 13.8 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 3.3 g, Sodium 937.4 mg, Sugar 3.6 g
CUMIN CRUSTED CHICKEN
Provided by Bobby Flay
Time 1h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
- Preheat oven to 400 degrees F.
- Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
- Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
CUMIN CHICKEN
I found this Guyanese dish on a site for Caribbean recipes. The time does not include the marinating time (minimum 2 hours).
Provided by Scarlett516
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut chicken breast down the middle (to form a butterfly), season with thyme, peppers, salt, olive oil and cumin.
- Marinate for at least 2 hours.
- Place in a baking dish, cover with foil and bake for 30 minutes in a moderately hot oven (350 degrees) or simmer non stick frying pan for 20 minutes over low heat.
SOY CUMIN CHICKEN
Steps:
- Stir together soy sauce, Sherry, sugar, vegetable oil, garlic, sesame oil, cumin, and red-pepper flakes in a large glass measure until sugar is dissolved.
- Divide chicken pieces among 3 large sealable bags, then divide marinade among bags and seal, pressing out excess air. Put bags in a large bowl (in case of leaks) and marinate chicken, chilled, 2 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
- Line 2 large shallow baking pans (18 by 12 by 1 inch) with foil and brush foil with some of oil.
- Transfer chicken pieces with tongs to a large bowl and pour marinade into a 4-quart wide saucepan.
- Divide half of chicken between pans, skin sides down, without touching, and roast chicken in oven 12 minutes. Loosen cooked chicken with a metal spatula (browned chicken may stick to foil; don't worry if some skin is left behind), then turn chicken over and switch position of pans. Continue to roast until cooked through and lightly browned, 13 to 18 minutes more. Transfer chicken to platter (do not cover).
- Discard foil, then line pans with new foil and brush foil with oil. Divide remaining chicken between pans, skin sides down, without touching, and roast in oven 12 minutes. Loosen chicken with spatula, then turn chicken over and switch position of pans. Continue to roast until cooked through and lightly browned, 13 to 18 minutes more. Transfer to a large platter (do not cover).
- While chicken roasts, gently boil marinade until reduced to about 1 1/2 cups, 20 to 25 minutes. Drizzle chicken with some of sauce and serve remainder on the side.
- Squeeze juice from lime half all over chicken before serving.
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- Preheat the oven to 350°. Put the chicken in a small roasting pan. Tuck the garlic heads, cut side up, into the spaces around the chicken. Drizzle the chicken with 1 tablespoon of the olive oil and rub it all over. Drizzle the garlic heads with the remaining 1 tablespoon of olive oil. Season the garlic and chicken with salt and pepper. Turn the garlic heads so they're cut side down. Sprinkle the chicken with the cumin seeds. Pour 1/2 cup of the wine around the chicken.
- Transfer the pan to the oven and roast the chicken for 20 minutes; baste well. Roast for 25 minutes more, then add the water to the pan. Baste the chicken again and roast for 30 minutes longer. Using a slotted spoon, transfer the garlic heads to a plate. Continue roasting the chicken for about 20 minutes more, or until the juices run clear. Transfer the chicken to a warmed platter and cover loosely with foil.
- Pour the pan juices into a glass measure and skim off the fat. Strain the juices into a small saucepan. Set the roasting pan on 2 burners over moderate heat. Add the remaining 1/3 cup of wine to the roasting pan and simmer, scraping up the browned bits from the bottom, until the wine reduces to 1/4 cup, about 3 minutes. Add these juices to the saucepan and simmer over low heat until very flavorful, about 3 minutes.
- Meanwhile, break off 18 large roasted garlic cloves and set aside. Squeeze the remaining garlic from the heads and discard the skins. Finely chop the garlic and add it to the pan juices. Season with salt and pepper and pour into a warmed gravy boat. Carve the chicken and serve with the reserved whole garlic cloves and the pan juices.
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- Prepare chicken by cutting off the wing tips. In a small bowl combine the remaining ingredients. Coat the chicken with the mixture inside and out. Push the chicken together so legs and wings are set back.
- Place the chicken breast side up in a shallow baking dish and set it in the center of the oven. Bake for 25 minutes, then lower temperature to 325 and cook for an additional 45 min to 1 hour (depending on size).
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- In a large bowl combine the olive oil, ground cumin, soy sauce and garlic. Toss the chicken in the marinade.
- Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over, and then bake for another 10 minutes, until cooked through.
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