Chicken Calle Ocho
Infused with the vibrant flavors of Miami’s Calle Ocho, this zesty Chicken Calle Ocho recipe is a citrusy, spice-forward delight that transports your taste buds straight to the heart of Cuban-inspired cuisine. Tender boneless chicken thighs are marinated in a bright blend of fresh orange and lime juices, olive oil, garlic, and aromatic spices like cumin, oregano, and smoked paprika. Sizzling in one pan alongside sautéed red onions and bell peppers, the dish comes together with a deglazing splash of chicken broth for a sauce that’s as rich as it is irresistible. Finished with a sprinkle of fresh cilantro and best served over fluffy white rice, this 30-minute stovetop masterpiece is an ideal weeknight dinner that doesn’t skimp on flavor. Perfect for fans of one-skillet meals and bold Latin flavors!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.5 cup fresh orange juice
- 0.25 cup fresh lime juice
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1.5 teaspoons smoked paprika
- 1.25 teaspoons salt
- 0.5 teaspoons black pepper
- 1 medium red onion, thinly sliced
- 1 large bell pepper, sliced (any color)
- 0.5 cup chicken broth
- 0.25 cup fresh cilantro, chopped
- 2 cups white rice (optional, for serving)
Instructions
In a medium bowl, combine orange juice, lime juice, 2 tablespoons of olive oil, minced garlic, cumin, oregano, smoked paprika, salt, and pepper.
Place chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the chicken thighs from the marinade, letting any excess drip off, and add them to the skillet. Cook for 3-4 minutes on each side, or until browned. Remove the chicken and set aside.
In the same skillet, add the red onion and bell pepper. Sauté for 4-5 minutes, or until the vegetables soften slightly.
Add the chicken broth to the skillet, scraping the bottom to deglaze and mix in all the browned bits for additional flavor.
Return the chicken thighs to the skillet and cover with the lid. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Sprinkle the chopped cilantro over the chicken before serving.
Serve hot with white rice to soak up the flavorful sauce, if desired.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 750 mg | 16% | |
*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.
