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.
- 700 grams Cubed Boneless chicken
- 2 tablespoons Chilli powder
- 4 tablespoons Cumin powder
- 1 teaspoon Pepper powder
- 2 tablespoons Dried oregano
- 1.5-2 teaspoons Salt
- 1 tablespoon Fresh crushed garlic
- 1 tablespoon Lime juice
- 4 tablespoons Veg oil
- 1 Orange (juiced)
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.