VIRGINIA'S CUBAN GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients except the chicken. Add the chicken and marinate in the refrigerator for 1 to 2 days.
- Grill chicken over hot heat until cooked through.
CUBAN CHICKEN
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
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
DELICIOUS CUBAN GARLIC CHICKEN
Make and share this Delicious Cuban Garlic Chicken recipe from Food.com.
Provided by bobafemme
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mix to make a marinade out of all but chicken.
- 2. Marinade chicken for 1hour to overnight in refrigerator.
- 3. Place chicken in pan, cover with marinade.
- 4. Bake at 450 for 30 minutes.
CUBAN-INSPIRED SLOW COOKER CHICKEN
A refreshing and (virtually) effortless slow cooker recipe for Cuban chicken that I threw together out of desperation to have a cooking-free evening.
Provided by Nicole Buchanan
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
- Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
- Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 60.3 g, Cholesterol 46.9 mg, Fat 3.2 g, Fiber 10 g, Protein 27.8 g, SaturatedFat 0.7 g, Sodium 2142.3 mg, Sugar 10.6 g
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