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!

Recipe From

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
Calories307.9 calories
Carbohydrate27.7 g
Cholesterol52.7 mg
Fat12.7 g
Fiber3.4 g
Protein21.3 g
SaturatedFat2.6 g
Sodium1013.2 mg
Sugar18 g


  • 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.


Cuban Garlic Chicken image

This is straight from Havana, from a restaurant called "Gladys' House". Adapted from a recipe printed in the Chicago Tribune. You can find bottled sour orange juice in Hispanic markets or well-stocked Hispanic aisles in your local grocery store. Cook/prepare time includes marination time of one hour. I'm having a really hard time getting the first ingredient through the Zaar editor, but it's 2, 3-4 lb. chickens, cut into serving pieces

Recipe From

Provided by Hey Jude

Categories     Chicken

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients: 8

6 -8 lbs whole chickens (2 3-4 lb. chicken, cut into pieces)
12 garlic cloves, coarsely chopped
1 cup sour orange juice (or 1/2 cup orange juice mixed with 1/2 cup lime juice)
1 tablespoon salt
1 tablespoon white vinegar
1 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin


  • Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
  • Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
  • Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
  • Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
  • Remove the chicken to a platter, spoon garlic sauce over the pieces.


One-Pan Cuban Chicken with Rice and Beans image

Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.

Recipe From

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients: 12

1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
6 bone-in, skin-on chicken thighs
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
1/2 green bell pepper, diced
5 cloves garlic, thinly sliced
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
2 1/2 cups low-sodium chicken broth
1 3/4 cups cooked black beans


  • Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
  • Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
  • Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.


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.

Recipe From

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
Calories269.7 calories
Carbohydrate9.5 g
Cholesterol87.2 mg
Fat12.9 g
Fiber0.9 g
Protein28.4 g
SaturatedFat3.3 g
Sodium217.7 mg
Sugar3.6 g


  • 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.


Cuban Chicken image

Make and share this Cuban Chicken recipe from

Recipe From

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)


  • 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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