Cuban Garlic Chicken Recipes

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VIRGINIA'S CUBAN GARLIC CHICKEN



Virginia's Cuban Garlic Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT30m

Yield 10 to 12 servings

Number Of Ingredients 8

1 cup lime juice
2 cups orange juice
1/2 cup lemon juice
1 tablespoon crushed garlic
1/4 cup olive oil
2 tablespoons ground cumin
Salt and pepper
3 chickens, halved or cut up

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



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

DELICIOUS CUBAN GARLIC CHICKEN



Delicious Cuban Garlic Chicken image

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

2 lbs chicken breasts
6 garlic cloves, coarsely chopped
1/2 cup sour orange juice
1/2 tablespoon salt
1/2 tablespoon white vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin

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



Cuban-Inspired Slow Cooker Chicken image

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

1 large onion, chopped
3 skinless, boneless chicken breast halves, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes
2 cups chicken broth
1 cup sour orange juice
¾ cup dry white wine
2 cloves garlic, pressed, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground thyme
1 cup water
⅔ cup medium-grain white rice

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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