Cubano Chicken with Spicy Currant Picadillo
Boldly flavored and irresistibly vibrant, Cubano Chicken with Spicy Currant Picadillo is a Cuban-inspired feast that brings together tender, juicy chicken thighs and a robust picadillo sauce. Marinated in a zesty blend of orange juice, lime juice, cumin, and oregano, the chicken is seared to golden perfection before simmering in a rich, tangy sauce featuring sweet currants, briny green olives, capers, and a hint of spice from crushed red pepper flakes. The addition of caramelized tomato paste and aromatic sautéed vegetables deepens the dish's complexity, while a final flourish of fresh cilantro adds a refreshing touch. Perfectly paired with rice or crusty bread, this one-pan wonder delivers bold flavors and comforting warmth in every bite.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.5 cup orange juice
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup diced onion
- 1 piece red bell pepper, diced
- 2 tablespoons tomato paste
- 0.5 cup chicken broth
- 0.3 cup currants
- 0.25 cup green olives, sliced
- 2 tablespoons capers, drained
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large mixing bowl, combine orange juice, lime juice, 2 tablespoons of olive oil, minced garlic, cumin, oregano, paprika, salt, and black pepper to create a marinade.
Add the chicken thighs to the bowl, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
In a large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade for later use.
Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Pour in the reserved marinade and chicken broth. Stir to combine.
Add the currants, green olives, capers, and crushed red pepper flakes to the skillet. Stir well.
Return the chicken thighs to the skillet, nestling them into the picadillo mixture. Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Sprinkle the chopped fresh cilantro over the dish before serving.
Serve the Cubano Chicken with Spicy Currant Picadillo over rice or alongside warm, crusty bread for a complete meal.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4598 mg | 200% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 56.9 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3243 mg | 69% | |
*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.
