Cuban Style Braised Chicken
Experience the bold and zesty flavors of the Caribbean with this Cuban Style Braised Chicken recipe, a one-pot wonder brimming with vibrant ingredients and spices. Tender bone-in, skin-on chicken thighs are seared to golden perfection and then slowly simmered in a citrus-infused tomato sauce packed with garlic, cumin, oregano, and a touch of lime and orange juice for a tangy twist. Sautéed onions, red bell peppers, and briny green olives add layers of rich flavor, while fresh cilantro lends a burst of freshness to the final dish. Perfectly paired with fluffy white rice, this hearty and aromatic meal is ideal for both weeknight dinners and special occasions. Whether you're a fan of Latin-inspired dishes or simply craving something new and flavorful, this Cuban chicken recipe will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, sliced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, canned
- 1 cup chicken broth
- 1 cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup pitted green olives
- 0.25 cup fresh cilantro, chopped
- 2 cups white rice (optional, for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the chicken thighs, skin side down, and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion and red bell pepper. Sauté for 5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the canned diced tomatoes, chicken broth, orange juice, lime juice, ground cumin, dried oregano, bay leaf, and remaining salt and pepper. Stir until well combined.
Return the chicken thighs to the skillet, nestling them into the sauce. Ensure the skin side is facing up and partially exposed.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 40-45 minutes, occasionally basting the chicken with the sauce.
Add the green olives to the skillet and cook uncovered for an additional 10 minutes to thicken the sauce and blend the flavors.
Remove from heat and discard the bay leaf. Sprinkle fresh cilantro on top before serving.
Serve hot with steamed white rice, if desired.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 909 mg | 19% | |
*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.
