Cuban Chicken Legs Or Breast Recipes

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CUBAN CHICKEN



Cuban Chicken image

An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!

Provided by MJodyH

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) can chicken chunks, drained
½ cup chopped red bell pepper
½ cup raisins
½ cup stuffed green olives, sliced
1 tablespoon red wine vinegar
1 teaspoon ground oregano
¼ teaspoon ground cumin
2 bay leaves

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
  • Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g

CUBAN MOJO CHICKEN RECIPE



Cuban Mojo Chicken Recipe image

Cuban mojo chicken is marinated in tangy citrus, garlic, and spices for maximum flavor before roasting. Serve with rice and beans for a hearty meal.

Provided by Anita Schecter

Categories     Dinner     Entree

Time 5h50m

Yield 4

Number Of Ingredients 16

For the Marinade:
1 orange (zested)
1 lime (zested)
1/2 cup orange juice (fresh)
1/4 cup lime juice (fresh)
1/2 cup olive oil
1/4 cup fresh cilantro (chopped)
6 cloves garlic (smashed)
Optional: 1 jalapeno pepper (sliced)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
For the Chicken:
1 whole roasting chicken
Optional garnish: orange and lime slices

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
  • Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
  • Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
  • Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
  • Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
  • Garnish with orange and lime slices (if using) and serve with rice and black beans.

Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g

BAKED CUBAN CHICKEN



Baked Cuban Chicken image

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

2 (8 ounce) bone-in chicken breasts, cut in half
2 bone-in chicken thighs
2 chicken drumsticks
1 onion, chopped
¾ cup lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons minced garlic
¾ teaspoon ground allspice
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 pinch salt and ground black pepper to taste
cooking spray
1 tablespoon vegetable oil

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

CUBAN CHICKEN LEGS OR BREAST



Cuban Chicken Legs or Breast image

You can grill or bake them for a crowd. Marinate as many as you need over night. Serve them arranged in a spoke pattern around a green salad or fruit salad.

Provided by opera_vanderzee

Categories     Chicken Thigh & Leg

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

15 -16 chicken legs
1 1/2 cups lemon juice
1/2 cup olive oil
15 garlic cloves, Chopped
2 chicken bouillon cubes, crumbled
1 tablespoon kosher salt
1 teaspoon ground black pepper
6 -8 lemons, sliced for baking on top chicken

Steps:

  • Rinse chicken under cold water and pat dry.
  • Place the rest of the ingredients (except lemon slices) in a 2 1/2 gallon resealable plastic bag or large glass, plastic or ceramic or stainless steel bowl.
  • Add the chicken legs.
  • Seal or cover the bowl and let it marinate for a few hours or as long as overnight.
  • Preheat oven to 400 with rack in middle of oven or prepare grill.
  • Remove chicken from marinade and discard the marinade.
  • Bake the chicken on a large rimmed baking pan with the lemon slices scattered over the chicken until lightly browned and cooked through about 40 minutes.
  • You can make the chicken ahead of time and store in fridge, they will keep for 24 hours; reheat them in a 400 degree oven for 10 minutes or serve them cold.

Nutrition Facts : Calories 744.2, Fat 51.9, SaturatedFat 12.6, Cholesterol 260, Sodium 1309.5, Carbohydrate 14.8, Fiber 4.2, Sugar 1.3, Protein 58.5

INSTANT POT CUBAN CHICKEN



Instant Pot Cuban Chicken image

I love the flavors of Cuban food. Lots of citrus, garlic, cilantro and spices; I could eat it every day. I found I could create that slow-cooked flavor using my Instant Pot and my family is now eating Cuban food a lot more. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1 cup chicken broth
1/2 cup fresh cilantro leaves, chopped
1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • Place chicken and broth in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; shred with 2 forks. Drain cooking juices. Return chicken to pressure cooker. Add remaining ingredients. Select sauté setting and adjust for low heat; simmer uncovered, until heated through, 3-4 minutes, stirring occasionally. Press cancel. If desired, serve with rice.

Nutrition Facts : Calories 175 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CUBAN CHICKEN



Cuban Chicken image

Make and share this Cuban Chicken recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Lunch/Snacks

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

3/4 lb chicken breast (sliced, approximately 3 breasts)
3 limes (juice and zest)
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried onion
1 1/2 teaspoons garlic powder
1 tablespoon soy sauce
1 pinch crushed red pepper flakes
lime wedge (to garnish)

Steps:

  • Place chicken breasts in a gallon sized zip bag or a large bowl with lid.
  • In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for several hours or overnight.
  • Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink, and nicely browned outside.
  • Garnish with lime wedges; serve with yellow rice and black beans.

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