Best 3 Easy Cuban Chicken Recipes

Embark on a culinary adventure to the vibrant streets of Cuba with our delectable Cuban Chicken recipes. These dishes capture the essence of Cuban cuisine, blending bold flavors, aromatic spices, and the warmth of the Caribbean sun. From the zesty Cuban Mojo Chicken, bursting with citrus and garlic, to the hearty Cuban Chicken Stew, brimming with tender chicken, vegetables, and a rich tomato-based broth, our collection offers a taste of Cuba's rich culinary heritage. Indulge in the classic Cuban Chicken Fricassee, a comforting dish featuring succulent chicken braised in a flavorful tomato sauce, or savor the tantalizing Cuban Chicken Empanadas, filled with savory chicken, spices, and a flaky pastry crust. Each recipe is a testament to Cuba's vibrant culinary traditions, promising an explosion of flavors and an unforgettable dining experience. So, prepare to be transported to the heart of Cuba, one bite at a time, as you explore our comprehensive guide to Cuban Chicken recipes.

Let's cook with our recipes!

CUBAN MOJO CHICKEN

Cuban Mojo Chicken image

This Cuban mojo chicken recipe is so flavorful and so easy. The zesty marinade creates juicy chicken legs ready to bake, served with pineapple-avocado salsa.

Provided by Becky Hardin

Categories Main Course

Time 50m

Number Of Ingredients 17

Ingredients

4 bone-in chicken leg quarters
½ cup orange juice
⅓ lime juice
3 garlic cloves
¼ cup cilantro
1 lime zest
½ tbsp cumin
1 tsp dried oregano
1 tsp salt
½ tsp black ground pepper
½ cup olive oil
1 onion (quartered)
½ avocado
4 ounces pineapple (diced)
1/2 cup cherry tomatoes
½ cup black beans (rinsed & drained (optional))
1 cup steamed rice (optional)

Steps:

Preheat oven at 350°F
Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.
Process for 10 seconds. You don't want the sauce to become too creamy.
Add the olive oil and process for 5 seconds, just to combine ever so slightly.
Add the chicken and chopped onion in a large bowl.
Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
Set aside the remaining half of the mojo sauce for later use.
When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
Bake at 350°F for 35-40 minutes.
Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!

Nutrition Facts : Calories 674 kcal, Carbohydrate 32 g, Protein 28 g, Fat 55 g, SaturatedFat 11 g, Cholesterol 142 mg, Sodium 784 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

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

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS

One-Pan Cuban Chicken with Rice and Beans image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Tips:

Use a flavorful marinade. The marinade is what gives Cuban chicken its signature flavor. Make sure to use a marinade that contains plenty of garlic, oregano, cumin, and lime juice.

Let the chicken marinate for at least 30 minutes. This will give the marinade time to penetrate the chicken and infuse it with flavor.

Cook the chicken over medium-high heat. This will help to create a nice crust on the outside of the chicken while keeping the inside moist and juicy.

Serve the chicken with your favorite sides. Cuban chicken is traditionally served with rice and beans, but it also goes well with other sides like roasted vegetables, mashed potatoes, or salad.

Conclusion:

Cuban chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade and crispy skin, Cuban chicken is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to cook chicken, give Cuban chicken a try!