Chicken a La Cuba
Discover the vibrant flavors of the Caribbean with Chicken a La Cuba, a succulent and aromatic dish that’s perfect for any dinner table. Featuring tender, bone-in chicken thighs marinated in a zesty blend of freshly squeezed orange and lime juices, olive oil, garlic, and a medley of warm spices like cumin, oregano, and smoked paprika, this recipe is a delight for the senses. After a quick sear for crispy skin, the chicken simmers in a rich sauce made with white wine, chicken broth, and caramelized onions, absorbing all the bold, citrusy goodness. Garnished with fresh cilantro and served over fluffy white rice, this one-pot wonder is as comforting as it is flavorful. Simple, hearty, and packed with Cuban-inspired flair, it’s a must-try for anyone craving a taste of the tropics!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup orange juice (freshly squeezed)
- 0.25 cup lime juice (freshly squeezed)
- 3 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 large onion (thinly sliced)
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon smoked paprika
- 2 leaves bay leaves
- 0.5 cup chicken broth
- 0.5 cup white wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Pat the chicken thighs dry with a paper towel and season on both sides with salt and black pepper.
In a large bowl, combine orange juice, lime juice, olive oil, minced garlic, ground cumin, oregano, and smoked paprika. Mix well to create the marinade.
Place the chicken thighs in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the thighs skin-side down until golden brown, about 4-5 minutes. Flip and sear the other side for another 3 minutes. Remove the chicken and set it aside.
In the same skillet, add the sliced onion and sauté until softened, around 3-4 minutes.
Pour in the reserved marinade, chicken broth, and white wine. Add the bay leaves and stir to combine.
Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat, cover, and simmer for 30 minutes, until the chicken is cooked through and tender.
Remove the lid and let the sauce reduce for an additional 5 minutes if desired.
Discard the bay leaves and garnish the dish with freshly chopped cilantro.
Serve the Chicken a La Cuba over a bed of warm white rice and enjoy!
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
