Cuban chicken, as the name suggests, is inspired from Cuban cuisine which in itself is a blend of African and Spanish cuisine. Since regular Cuban cuisine has little concern for measurements, it can be difficult to explore. I have created a precise dish so versatile, it can be paired with rice, used in a wrap, or in a burrito. So whatever your mood, this dish will satisfy your palate.
How to make Cuban chicken in just 3 steps
1) Prepare the marinade.
2) Let the chicken rest for a min of 1 hr or overnight for best results.
3) Cook the chicken in a heavy bottom pan on high flame, add orange juice and let it cook for a few min to absorb the flavours.
Watch the video on how to make this super easy dish here.
What to serve with this juicy and tender Cuban chicken
Serve it with cilantro rice, cuban black beans and salsa for a gluten free meal. It makes a great filling for burritos, tacos and quesadillas. Also, you can serve this with Mexican rice, black beans, guacamole, salsa and sour cream for a Tex-Mex rice bowl.
Check out my Cuban black beans recipe here, to pair with this dish!
Flavourful Cuban Chicken
You might be wondering what makes this dish special? I have always tried to
keep every recipe of mine as authentic as possible. In this, it is the chicken cooked
in orange juice. A dish so full of flavors it will never cease to impress. My favorite
way of having it is with Cilantro rice, Cuban black beans and salsa. Do let me know
what is your favorite.
Wash and pat dry chicken pieces. I like to use chicken thighs and legs for boneless pieces as it contains more moisture in comparison to chicken breasts
Measure all the ingredients for marinade in a bowl. Rub the chicken with the marinade. Let it rest for a minimum of an hour. Marinate overnight for best results.
Heat a heavy pan on high flame. Add oil and fry chicken pieces on both sides until golden brown. Once the chicken is cooked through and browned, add 2 tbsp of orange juice and stir. Add more orange juice and cook until the chicken is coated well. Rest for 5 min and serve warm.
Heavy pan- Use a heavy wide bottom pan for frying. Flip the chicken once one
side is browned.
Refrigerator friendly- This chicken can be refrigerated for 3 to 4 days. Add a little
orange juice and simmer on low flame while reheating.
Garlic and spices- I like to use fresh garlic in all my recipes for its flavor. Freshly
ground cumin adds more flavor. Dry roast cumin on a pan to release the oils and
grind to a fine powder. Heating the cumin before powdering makes it easier to
grind. This can be stored at room temperature in an airtight container for weeks. I
like to grind small amounts at a time to retain the flavor.