Cuban Chicken


from mom's test kitchen blog --

Time: 15 minutes


  • 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 chicken image

Number Of Ingredients: 11


  1. chicken breast
  2. limes
  3. olive oil
  4. salt
  5. ground cumin
  6. dried oregano
  7. dried onion
  8. garlic powder
  9. soy sauce
  10. crushed red pepper flakes
  11. lime wedge


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

Time 30m

Yield 4


  • 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 Chicken image

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


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

Time 2h5m

Yield 6-8 serving(s)


  • 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.

Cuban Garlic Chicken image

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


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

Time 1h15m

Yield Serves 4 to 6


  • 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.

One-Pan Cuban Chicken with Rice and Beans image

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


Recipe From

Provided by Sandra Lee

Time 1h15m

Yield 4 servings


  • Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.

Cuban Chicken and Rice image

Number Of Ingredients: 11


  • 2 tablespoons canola oil
  • One 4-pound chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, chopped, divided
  • 1 green bell pepper, chopped, divided
  • 1 tablespoon chopped garlic
  • 1 tablespoon chile powder
  • 3 cups long grain rice
  • One 8-ounce can tomato sauce
  • 3/4 cup olives stuffed with pimentos, drained
  • 1 tablespoon chopped cilantro


Make and share this Cuban Chicken recipe from

Recipe From

Provided by KerfuffleUponWincle

Time 15m

Yield 3-4 serving(s)


  • 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 Chicken image

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)

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