Best 2 Baked Cuban Chicken Recipes

**Baked Cuban Chicken: A Culinary Journey to Savor**

Embark on a culinary adventure to the vibrant streets of Havana with our delectable Baked Cuban Chicken recipe. This dish embodies the essence of Cuban cuisine, tantalizing your taste buds with a harmonious blend of savory spices, zesty citrus, and the succulent flavors of tender chicken. Accompanied by two additional recipes, Cuban Black Beans and Arroz con Pollo, this article offers a comprehensive guide to a complete and authentic Cuban feast. Get ready to transport your taste buds to the heart of this Caribbean gem, where every bite tells a story of rich history and vibrant culture.

Let's cook with our recipes!

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE

Cuban Baked Chicken with Sweet Peppers and Yellow Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Number Of Ingredients 12

Ingredients

1 chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas, thawed frozen or cooked fresh

Steps:

Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

BAKED CUBAN CHICKEN

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.

Provided by misskim

Categories World Cuisine Recipes Latin American Caribbean

Time 2h5m

Yield 6

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 9.5 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.3 g, Sodium 217.7 mg, Sugar 3.6 g

Tips:

For a crispy skin, pat the chicken dry before baking.
Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (74°C).
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Serve the chicken with your favorite sides, such as rice, beans, or vegetables.
For a more flavorful dish, use a flavorful marinade or rub on the chicken before baking.
If you don't have a baking dish, you can also cook the chicken in a large skillet over medium heat.
Garnish the chicken with fresh herbs, such as cilantro or parsley, before serving.

Conclusion:

Baked Cuban chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy skin, flavorful meat, and simple ingredients, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give baked Cuban chicken a try!