Spicy Cuban Chicken Recipes

CUBAN CHICKEN

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.

CUBAN MOJO CHICKEN RECIPE

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.

SPICY CUBAN CHICKEN

Steps:

• Combine dressing, garlic and red pepper in a 2 cup glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken, cover and marinate at least 30 minutes, but overnight is fine.
• Remove chicken from marinade, drain well, discard marinade. Heat oil in large skillet over medium high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off any excess liquid.
• Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring, 4-5 minutes or until vegetables are tender.
• Add rice, black beans and tomatoes. Cook 2-3 minutes more or until thoroughly heated.
• Garnish with cilantro, serve immediately.

KIRSTEN'S CUBAN CHICKEN AND RICE

Steps:

• Season both sides of the chicken pieces in salt, pepper, and crushed red pepper.
• Heat olive oil in a wide nonstick pot over medium heat. Add chicken, and brown for 8 to 10 minutes per side, working in batches if necessary. Remove to a plate.
• Add onion and saute until it just starts to turn brown, about 7 minutes. Add sazon, sofrito, garlic, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme, adobo, turmeric, and cayenne pepper; cook until fragrant, about 1 minute. Add rice and stir until all grains are coated with oil and spices. Return the chicken to the pan, then add chicken broth, chiles, and olives. Stir and bring to a boil.
• Cover the pot with a tight-fitting lid and reduce heat to low. Cook, without lifting the lid, until all liquid is absorbed, rice is tender, and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CUBAN CHICKEN

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.

CUBAN-SPICED CHICKEN THIGHS WITH CHORIZO AND RICE

Steps:

• Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
• Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
• Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.
• Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.
• Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.