Cuban Chicken
Transport your taste buds to the vibrant streets of Havana with this mouthwatering Cuban Chicken recipe! Juicy chicken thighs are marinated in a zesty blend of fresh lime and orange juices, garlic, and aromatic spices like cumin, oregano, and smoked paprika, delivering layers of bold, citrusy flavor. Sautéed onions and red bell peppers add a sweet and savory touch, while a rich marinade-infused sauce ties everything together for a tender, skillet-simmered masterpiece. Perfect for weeknight dinners or when you want to impress guests, this dish comes together in under an hour and pairs beautifully with fluffy rice to soak up every drop of the flavorful sauce. Garnished with fresh cilantro, this easy Cuban-inspired recipe is a crowd-pleaser that brings sunshine to your plate!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on or boneless, skinless)
- 0.25 cup fresh lime juice
- 0.5 cup fresh orange juice
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 0.5 cup chicken broth
- 2 tablespoons cilantro, chopped (for garnish)
- 2 cups rice (optional, for serving)
Instructions
In a medium-sized bowl, prepare the marinade by combining lime juice, orange juice, 2 tablespoons of olive oil, minced garlic, cumin, oregano, smoked paprika, salt, and black pepper.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (preferably 4–6 hours for maximum flavor).
Heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and sear the chicken for 3–4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, add the sliced onion and red bell pepper. Sauté for 5–6 minutes until softened and lightly caramelized.
Pour the reserved marinade and chicken broth into the skillet. Bring the mixture to a light simmer while scraping any browned bits from the bottom of the skillet.
Return the seared chicken to the skillet, nestling each piece into the sauce and vegetables. Reduce the heat to low, cover the skillet, and let the chicken simmer for 25–30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Taste and adjust seasoning as needed. Sprinkle chopped cilantro on top before serving.
Serve the Cuban chicken hot with cooked rice on the side, and enjoy!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.1 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1043 mg | 22% | |
*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.
