Unlock the vibrant flavors of Cuba right in your kitchen! Whether you’re craving quick weeknight dinners or planning a festive gathering, these 34 chicken recipes bring the island’s signature spices and comforting warmth to your table. From classic arroz con pollo to zesty mojo-marinated delights, get ready to transform ordinary chicken into extraordinary meals. Let’s dive into these delicious Cuban-inspired creations!
Cuban Mojo Chicken with Rice
Viral-worthy and bursting with flavor, this Cuban Mojo Chicken with Rice is your new weeknight hero. Bold citrus and garlic punch through tender chicken, while fluffy rice soaks up every zesty drop. Get ready to ditch takeout—this one’s a game-changer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup fresh-squeezed orange juice
– 1/4 cup fresh-squeezed lime juice
– 8 cloves garlic, finely minced
– 1/2 cup extra virgin olive oil
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. In a large bowl, whisk together the fresh-squeezed orange juice, fresh-squeezed lime juice, finely minced garlic, extra virgin olive oil, ground cumin, dried oregano, kosher salt, and freshly cracked black pepper to create the mojo marinade.
2. Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes—overnight marinating deepens the flavor dramatically.
3. Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the liquid.
4. Sear the chicken thighs for 5–6 minutes per side until golden brown and crisp. Transfer to a plate.
5. In the same skillet, add the long-grain white rice and toast for 1 minute, stirring constantly to coat in the pan drippings.
6. Pour in the reserved marinade and chicken broth, scraping up any browned bits from the bottom of the pan.
7. Bring the mixture to a boil, then reduce heat to low. Nestle the seared chicken thighs back into the skillet.
8. Cover tightly and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid—avoid peeking to keep the steam locked in.
9. Remove from heat and let rest, covered, for 5 minutes to allow the rice to finish steaming.
10. Fluff the rice with a fork, then stir in the chopped fresh cilantro.
11. Serve immediately with lime wedges on the side for an extra citrus kick.
Perfectly tender chicken falls apart at the touch of a fork, while the rice is infused with tangy, garlicky mojo. The bright cilantro and squeeze of lime cut through the richness for a balanced bite. Try it stuffed into warm tortillas or topped with creamy avocado slices for a fresh twist.
Crispy Cuban Chicken Fricassee
Hear that sizzle? That’s the sound of your new favorite weeknight hero hitting the pan. This Crispy Cuban Chicken Fricassee packs a punch of citrusy, garlicky flavor with a golden, crackling crust that’ll have everyone asking for seconds. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 1/4 cup fresh-squeezed orange juice
– 1/4 cup fresh-squeezed lime juice
– 6 cloves garlic, finely minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 cup all-purpose flour
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1/4 cup pitted green olives, sliced
– 2 tbsp chopped fresh cilantro
– Kosher salt and freshly ground black pepper
Instructions
1. Pat 2 lbs bone-in, skin-on chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs generously with kosher salt and freshly ground black pepper.
3. In a medium bowl, whisk together 1/4 cup fresh-squeezed orange juice, 1/4 cup fresh-squeezed lime juice, 6 cloves finely minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano.
4. Place the seasoned chicken thighs in a large resealable bag and pour the citrus marinade over them.
5. Seal the bag, removing as much air as possible, and massage to coat the chicken evenly. Marinate at room temperature for 15 minutes. (Tip: Marinating at room temperature helps the flavors penetrate faster without over-tenderizing the meat.)
6. Remove the chicken from the marinade, letting excess drip off, and reserve the marinade.
7. Dredge each chicken thigh lightly in 1/4 cup all-purpose flour, shaking off any excess.
8. Heat 2 tbsp extra virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
9. Place the chicken thighs in the skillet skin-side down, ensuring they are not touching. Cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
10. Flip the chicken thighs and cook for another 4-5 minutes until browned on the second side. Transfer the chicken to a plate.
11. In the same skillet, add 1 large thinly sliced yellow onion and 1 thinly sliced green bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened and beginning to caramelize.
12. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until reduced by half.
13. Stir in the reserved marinade and 1 cup chicken broth. Bring to a gentle simmer.
14. Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Reduce heat to low, cover, and simmer for 25 minutes. (Tip: Keeping the skin above the sauce ensures it stays crispy instead of getting soggy.)
15. Uncover the skillet and stir in 1/4 cup sliced pitted green olives. Simmer uncovered for an additional 5 minutes to slightly thicken the sauce.
16. Remove from heat and stir in 2 tbsp chopped fresh cilantro. (Tip: Adding fresh herbs off the heat preserves their bright flavor and vibrant color.)
17. Taste the sauce and adjust seasoning with kosher salt and freshly ground black pepper if needed.
The chicken emerges with an audibly crisp skin that gives way to succulent, fall-off-the-bone meat, all swimming in a tangy, aromatic sauce. Serve it over a mound of fluffy white rice to soak up every last drop, or stuff it into warm tortillas for a killer twist on taco night.
Authentic Cuban Arroz con Pollo
You’ve been scrolling for a meal that’s both comforting and vibrant. Let’s make Authentic Cuban Arroz con Pollo—a one-pot wonder where golden chicken and saffron-kissed rice become pure magic.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 2 cups long-grain white rice
– 1 large yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 4 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, with their juices
– 1/4 cup rich extra virgin olive oil
– 4 cups low-sodium chicken broth
– 1/2 tsp precious saffron threads
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 bay leaves
– 1/2 cup frozen green peas
– 1/4 cup pimento-stuffed green olives, sliced
– Kosher salt and freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and freshly cracked black pepper.
2. Heat the rich extra virgin olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the chicken thighs skin-side down in the hot oil. Cook undisturbed for 6-8 minutes until the skin is deeply golden and crispy.
4. Flip the chicken and cook for another 4-5 minutes until browned on the other side. Transfer the chicken to a clean plate.
5. Tip: Don’t wipe out the pot—those browned bits are flavor gold.
6. Add the finely diced yellow onion and green bell pepper to the pot. Cook, stirring frequently, for 5-7 minutes until softened and starting to caramelize.
7. Add the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
8. Stir in the 2 cups of long-grain white rice, coating it thoroughly in the oil and spices for about 1 minute.
9. Pour in the can of diced tomatoes with their juices and the 4 cups of low-sodium chicken broth.
10. Crumble the precious saffron threads between your fingers directly into the pot and add the 2 bay leaves. Bring the mixture to a vigorous boil.
11. Tip: Toasting the rice with the spices before adding liquid ensures each grain is perfectly seasoned.
12. Once boiling, reduce the heat to low. Nestle the browned chicken thighs back into the pot, skin-side up.
13. Cover the pot tightly with a lid and simmer gently for 25 minutes. Do not lift the lid.
14. After 25 minutes, remove the lid. The rice should be tender and have absorbed most of the liquid.
15. Scatter the 1/2 cup of frozen green peas and the sliced pimento-stuffed green olives over the top.
16. Tip: Let the dish rest, covered and off the heat, for 10 minutes after cooking. This allows the rice to steam perfectly and the flavors to meld.
17. After resting, fluff the rice gently with a fork, incorporating the peas and olives.
18. Discard the bay leaves before serving.
A final dish where the rice is flawlessly separate yet infused with rich, savory broth. The chicken falls off the bone, and pops of briny olive and sweet pea create perfect bites. Serve it family-style straight from the pot, garnished with fresh cilantro and lime wedges for a bright finish.
Cuban Citrus Garlic Chicken
Nail your weeknight dinner with this zesty, garlicky Cuban Citrus Garlic Chicken. It’s a bright, juicy, and flavor-packed dish that comes together fast. Get ready to impress with minimal effort and maximum taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 1/4 cup fresh-squeezed orange juice
– 1/4 cup fresh-squeezed lime juice
– 6 cloves garlic, finely minced
– 2 tbsp rich extra virgin olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1/4 cup roughly chopped fresh cilantro
– 1 orange, thinly sliced into rounds
Instructions
1. Pat the boneless, skinless chicken breasts completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together the fresh-squeezed orange juice, fresh-squeezed lime juice, finely minced garlic, rich extra virgin olive oil, smoked paprika, ground cumin, kosher salt, and freshly cracked black pepper to create the marinade.
3. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Marinate at room temperature for 10 minutes.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
5. Remove the chicken from the marinade, letting excess drip off, and reserve the marinade in the bowl.
6. Add the chicken to the hot skillet and sear for 5–6 minutes per side, until deeply golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the cooked chicken to a plate and tent loosely with foil to rest.
8. Pour the reserved marinade into the same skillet and bring to a boil over medium heat, scraping up any browned bits from the bottom.
9. Simmer the sauce for 3–4 minutes, stirring occasionally, until slightly thickened and reduced by about half.
10. Return the chicken to the skillet, spooning the sauce over it, and cook for 1 more minute to warm through.
11. Remove from heat and stir in the roughly chopped fresh cilantro.
12. Garnish with the thinly sliced orange rounds.
Unbelievably tender chicken soaks up that vibrant citrus-garlic sauce, creating a juicy, aromatic bite every time. The smoky paprika adds a warm depth that balances the bright acidity perfectly. Serve it over fluffy rice to catch all the sauce, or slice it for killer tacos with a quick cabbage slaw.
Slow-Cooked Cuban Chicken Stew
Savor this vibrant stew that transforms humble chicken into a tropical feast. Let your slow cooker do the heavy lifting while bold Cuban spices meld into tender meat. You’ll get fork-tender chicken swimming in a zesty, aromatic broth that tastes like sunshine.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 large yellow onion, finely diced
– 4 plump garlic cloves, minced
– 1 large green bell pepper, thinly sliced
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 cup low-sodium chicken broth
– ¼ cup fresh lime juice
– 2 tbsp rich extra virgin olive oil
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp finely ground black pepper
– ¼ tsp crushed red pepper flakes
– 1 bay leaf
– ½ cup pitted green olives
– ¼ cup chopped fresh cilantro
– Cooked white rice, for serving
Instructions
1. Pat 2 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. Season chicken thighs generously on both sides with 1 tbsp ground cumin, 1 tsp smoked paprika, and ½ tsp finely ground black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear chicken thighs for 3–4 minutes per side until deeply golden brown.
5. Transfer seared chicken thighs to your slow cooker insert.
6. In the same skillet, add 1 finely diced large yellow onion and cook for 5 minutes until softened.
7. Add 4 minced plump garlic cloves and cook for 1 minute until fragrant.
8. Scrape onion-garlic mixture into the slow cooker over the chicken.
9. Add 1 thinly sliced large green bell pepper, 1 can fire-roasted diced tomatoes, 1 cup low-sodium chicken broth, ¼ cup fresh lime juice, ¼ tsp crushed red pepper flakes, and 1 bay leaf to the slow cooker.
10. Gently stir all ingredients in the slow cooker to combine.
11. Cover and cook on LOW for 6 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
12. After 6 hours, use two forks to shred the chicken directly in the slow cooker.
13. Stir in ½ cup pitted green olives and ¼ cup chopped fresh cilantro.
14. Let the stew sit for 10 minutes to allow flavors to meld. (Tip: The olives will slightly soften and infuse their briny flavor into the broth.)
15. Discard the bay leaf before serving.
16. Serve stew hot over cooked white rice.
Melt-in-your-mouth chicken shreds effortlessly in the tangy, tomato-based broth. Each spoonful delivers a bright kick from lime, warmth from cumin, and pops of briny olive. For a next-day treat, pile the stew into warm tortillas with avocado slices for incredible Cuban-inspired tacos.
Grilled Cuban Mojo Chicken
Tired of boring chicken? This Grilled Cuban Mojo Chicken brings the heat with zesty citrus and garlicky goodness. Get ready to fire up the grill for a flavor explosion that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup fresh-squeezed orange juice
– 1/4 cup fresh-squeezed lime juice
– 8 cloves garlic, minced
– 1/4 cup rich extra virgin olive oil
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup chopped fresh cilantro
Instructions
1. In a medium bowl, whisk together the fresh-squeezed orange juice, fresh-squeezed lime juice, minced garlic cloves, rich extra virgin olive oil, ground cumin, dried oregano, kosher salt, and freshly ground black pepper until fully combined.
2. Place the 4 boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish.
3. Pour the marinade over the chicken, ensuring all pieces are fully coated.
4. Seal the bag or cover the dish, then refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
5. Preheat your outdoor grill to medium-high heat (400°F).
6. Remove the chicken from the marinade, letting excess liquid drip off, and discard the used marinade.
7. Place the chicken breasts directly on the preheated grill grates.
8. Grill for 8-10 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes to allow juices to redistribute.
10. Sprinkle the chopped fresh cilantro over the chicken just before serving.
Just imagine that first bite: juicy, tender chicken with a perfect char from the grill, bursting with bright citrus and aromatic garlic. The fresh cilantro adds a pop of herbal freshness that ties everything together. Serve it sliced over a bed of rice and beans, or stuff it into warm tortillas with avocado for an epic taco night.
One-Pot Cuban Chicken and Black Beans
Zesty and satisfying, this one-pot wonder brings Cuban flavors to your table with minimal cleanup. Sear juicy chicken thighs, simmer them with aromatic spices and creamy black beans—dinner’s ready in under an hour. Grab a spoon and dig in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1 bay leaf
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup low-sodium chicken broth
– 1 tablespoon fresh lime juice
– 1/4 cup chopped fresh cilantro
– Kosher salt and freshly ground black pepper
Instructions
1. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
2. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the pot and cook undisturbed for 6–8 minutes until skin is golden brown and crispy. Flip and cook for 3 more minutes, then transfer to a plate.
4. Reduce heat to medium and add 1 large yellow onion, finely diced, to the pot. Cook, stirring occasionally, for 5 minutes until softened.
5. Stir in 4 cloves garlic, minced, and 1 red bell pepper, thinly sliced, and cook for 2 minutes until fragrant.
6. Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1 bay leaf, stirring for 30 seconds to toast the spices.
7. Pour in 1 (15-ounce) can black beans, drained and rinsed, and 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the pot.
8. Return chicken thighs to the pot, nestling them into the bean mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until chicken is cooked through to 165°F internally.
9. Remove pot from heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Discard bay leaf.
10. Taste and adjust seasoning with kosher salt and freshly ground black pepper if needed.
Tender chicken falls off the bone into a thick, savory bean stew. The smoky paprika and bright lime create a vibrant balance—serve it over fluffy rice or with warm tortillas for scooping every last bite.
Cuban Style Pollo a la Plancha
Sizzling up a weeknight hero? This Cuban-style grilled chicken delivers bold flavor with minimal effort. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts, patted dry
– 1/4 cup freshly squeezed lime juice
– 1/4 cup rich extra virgin olive oil
– 6 cloves garlic, finely minced
– 1 tsp fragrant ground cumin
– 1 tsp smoky paprika
– 1/2 tsp coarse kosher salt
– 1/4 tsp finely ground black pepper
– 1 large yellow onion, thinly sliced
– 1 large green bell pepper, thinly sliced
– 1 tbsp unsalted butter
– Fresh cilantro leaves for garnish
Instructions
1. In a large bowl, whisk together 1/4 cup freshly squeezed lime juice, 1/4 cup rich extra virgin olive oil, 6 cloves of finely minced garlic, 1 tsp fragrant ground cumin, 1 tsp smoky paprika, 1/2 tsp coarse kosher salt, and 1/4 tsp finely ground black pepper until fully combined.
2. Add 4 boneless, skinless chicken breasts to the marinade, ensuring each piece is fully coated. Tip: For deeper flavor, marinate the chicken for at least 30 minutes in the refrigerator.
3. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles immediately.
4. Remove the chicken from the marinade, letting excess drip off, and place it in the hot skillet.
5. Cook the chicken for 6-7 minutes on the first side until you see deep golden-brown grill marks.
6. Flip each chicken breast and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the cooked chicken to a plate and cover loosely with foil to rest.
8. In the same skillet, add 1 tbsp unsalted butter and let it melt over medium heat.
9. Add 1 large thinly sliced yellow onion and 1 large thinly sliced green bell pepper to the skillet.
10. Sauté the vegetables for 5-6 minutes, stirring occasionally, until they are softened and slightly caramelized. Tip: Don’t overcrowd the pan to ensure even browning.
11. Slice the rested chicken against the grain into 1/2-inch thick strips.
12. Serve the sliced chicken over the sautéed onions and peppers.
13. Garnish generously with fresh cilantro leaves. Tip: For extra brightness, squeeze additional lime juice over the top just before serving.
Keep it simple and let the flavors shine. The chicken stays incredibly juicy with a crisp, charred exterior, while the peppers and onions add a sweet, savory balance. Pile it into warm tortillas or serve over fluffy white rice for a complete meal.
Cuban Chicken Picadillo
Punch up your weeknight dinner with this vibrant Cuban Chicken Picadillo. Packed with savory chicken, briny olives, and sweet raisins, it’s a flavor explosion that comes together in one skillet. Get ready to ditch the boring chicken routine—this dish delivers big taste with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into ½-inch pieces
- 2 tbsp rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tsp aromatic ground cumin
- 1 tsp smoky paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- ½ cup pimento-stuffed green olives, sliced
- ¼ cup plump dark raisins
- 2 tbsp briny capers, drained
- 1 tbsp bright red wine vinegar
- 1 cup low-sodium chicken broth
- ½ tsp finely ground black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- Pat the chicken pieces completely dry with paper towels to ensure a good sear.
- Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the chicken pieces in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
- Flip the chicken pieces and cook for another 3-4 minutes until browned all over. Remove chicken to a plate and set aside.
- Add the diced onion and bell pepper to the same skillet. Cook, stirring occasionally, for 5-7 minutes until softened and starting to brown.
- Add the minced garlic, ground cumin, and smoky paprika. Cook for 1 minute until fragrant.
- Pour in the undrained fire-roasted diced tomatoes, scraping up any browned bits from the bottom of the pan.
- Add the sliced green olives, dark raisins, capers, red wine vinegar, chicken broth, and black pepper. Stir to combine.
- Return the browned chicken and any accumulated juices to the skillet, nestling it into the sauce.
- Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes until the chicken is cooked through and tender.
- Uncover and simmer for 3-5 more minutes to slightly thicken the sauce if desired.
- Remove from heat and stir in the chopped fresh cilantro.
One bite reveals tender chicken swimming in a robust, tangy-sweet sauce studded with briny olives and chewy raisins. Serve it over fluffy white rice to soak up every drop, or stuff it into warm tortillas for a killer taco night twist.
Cuban Chicken Empanadas
A crispy, golden handheld that’s about to become your new favorite weeknight hero. Cuban Chicken Empanadas pack juicy shredded chicken, briny olives, and warm spices into a flaky crust—perfect for dipping, sharing, or devouring solo. Get ready to fill, fold, and fry your way to flavor town.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup pitted green olives, roughly chopped
– 2 tablespoons fresh cilantro, chopped
– 1/4 cup chicken broth
– 1 package (14 ounces) store-bought empanada dough rounds, thawed if frozen
– 1 large egg, beaten with 1 tablespoon water for egg wash
– 2 cups vegetable oil for frying
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 medium yellow onion, finely diced, and cook until translucent and soft, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves garlic, minced, and cook until fragrant, about 30 seconds.
4. Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, and cook until no longer pink, about 6–8 minutes, breaking it up with a spoon.
5. Sprinkle in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, stirring to coat the chicken evenly.
6. Pour in 1/4 cup chicken broth and simmer until the liquid is mostly absorbed, about 3 minutes. Tip: The broth keeps the chicken moist and helps the spices bloom.
7. Remove the skillet from heat and stir in 1/4 cup pitted green olives, roughly chopped, and 2 tablespoons fresh cilantro, chopped. Let the filling cool completely, about 10 minutes.
8. Lay out 1 package (14 ounces) store-bought empanada dough rounds on a clean surface.
9. Spoon 2 tablespoons of the cooled filling onto the center of each dough round.
10. Brush the edges of the dough with water using your finger, then fold over to form a half-moon shape.
11. Press the edges firmly with a fork to seal. Tip: A tight seal prevents filling from leaking during frying.
12. Brush the tops with 1 large egg, beaten with 1 tablespoon water for egg wash.
13. Heat 2 cups vegetable oil in a deep pot to 350°F, using a thermometer to check.
14. Fry the empanadas in batches until golden brown and crispy, about 3–4 minutes per side, flipping once. Tip: Don’t overcrowd the pot to maintain the oil temperature.
15. Transfer to a paper towel-lined plate to drain excess oil.
Kick back and savor that flaky, buttery crust giving way to tender, spiced chicken with pops of briny olive. These empanadas shine with a side of tangy mojo sauce or a simple squeeze of lime—perfect for game day or a cozy dinner.
Cuban Spiced Chicken with Plantains
Make your weeknight dinner sizzle with this vibrant, flavor-packed dish. Bold Cuban spices meet juicy chicken and sweet plantains for a meal that’s as easy as it is impressive. Get ready to transform your kitchen into a Caribbean escape.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 boneless, skinless chicken thighs
– 2 ripe yellow plantains
– 2 tbsp fragrant extra virgin olive oil
– 1 tbsp zesty fresh lime juice
– 2 tsp smoky paprika
– 1 tsp earthy ground cumin
– 1 tsp aromatic garlic powder
– ½ tsp warm ground coriander
– ½ tsp fiery cayenne pepper
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup chopped fresh cilantro for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the 4 boneless, skinless chicken thighs completely dry with paper towels.
3. In a small bowl, combine 2 tsp smoky paprika, 1 tsp earthy ground cumin, 1 tsp aromatic garlic powder, ½ tsp warm ground coriander, ½ tsp fiery cayenne pepper, 1 tsp coarse kosher salt, and ½ tsp freshly cracked black pepper to create the spice rub.
4. Rub the spice mixture evenly over all sides of the chicken thighs, pressing gently to adhere.
5. Peel the 2 ripe yellow plantains and slice them diagonally into ½-inch thick pieces.
6. Heat 1 tbsp fragrant extra virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
7. Place the seasoned chicken thighs in the hot skillet and sear for 4-5 minutes per side until a deep golden-brown crust forms.
8. Remove the chicken from the skillet and set it aside on a plate.
9. Add the remaining 1 tbsp fragrant extra virgin olive oil to the same skillet.
10. Add the sliced plantains in a single layer and cook for 3-4 minutes per side until they caramelize and turn golden brown.
11. Return the seared chicken thighs to the skillet, nestling them among the plantains.
12. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
13. Remove the skillet from the oven and let it rest for 5 minutes.
14. Drizzle 1 tbsp zesty fresh lime juice over the chicken and plantains.
15. Garnish with ¼ cup chopped fresh cilantro.
Unlock a symphony of textures: tender, spice-crusted chicken gives way to soft, caramelized plantains with a hint of citrus brightness. Serve it straight from the skillet for a rustic family-style meal, or plate it over a bed of cilantro-lime rice to soak up every last drop of flavor. This dish is a guaranteed crowd-pleaser that brings a taste of Havana to your table in under an hour.
Cuban Chicken Sopa de Pollo
Make your kitchen smell like a Havana street corner with this soul-warming Cuban Chicken Sopa de Pollo. It’s a vibrant, one-pot wonder that’s packed with flavor and ready to comfort any crowd. Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 teaspoon of fragrant ground cumin
– 1 teaspoon of smoky paprika
– 6 cups of rich chicken broth
– 1 (14.5-ounce) can of fire-roasted diced tomatoes, with juices
– 1 cup of long-grain white rice
– 1 cup of frozen sweet corn kernels
– 1 cup of frozen green peas
– 1/4 cup of freshly chopped cilantro
– 1 lime, cut into wedges
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add 1 pound of bite-sized boneless, skinless chicken thigh pieces to the pot. Season generously with kosher salt and freshly ground black pepper.
5. Cook the chicken for 5–7 minutes, stirring occasionally, until it’s lightly browned on all sides.
6. Sprinkle in 1 teaspoon of fragrant ground cumin and 1 teaspoon of smoky paprika. Stir constantly for 30 seconds to toast the spices and deepen their flavor.
7. Pour in 6 cups of rich chicken broth and 1 can of fire-roasted diced tomatoes with their juices. Scrape the bottom of the pot to release any browned bits.
8. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes to let the flavors meld.
9. Stir in 1 cup of long-grain white rice. Cover and simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
10. Add 1 cup of frozen sweet corn kernels and 1 cup of frozen green peas. Cook uncovered for 5 minutes, just until the vegetables are heated through.
11. Remove the pot from the heat. Stir in 1/4 cup of freshly chopped cilantro.
12. Taste and adjust seasoning with kosher salt and freshly ground black pepper if needed.
13. Ladle the soup into bowls. Serve immediately with lime wedges on the side for squeezing over the top.
Zero fuss, maximum flavor—this soup boasts a hearty texture with tender chicken, fluffy rice, and pops of sweet corn and peas. Zest it up with a squeeze of lime to brighten the rich, smoky broth, or serve it with warm tortillas for a complete meal.
Cuban Roast Chicken with Mojo Sauce
Whip up this Cuban-inspired roast chicken that’s bursting with zesty, garlicky flavor and fall-off-the-bone tenderness. Marinated in a vibrant mojo sauce, it’s a showstopper main that’s surprisingly simple to make. Get ready to impress with minimal effort and maximum taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 whole chicken (about 4 pounds), patted dry with paper towels
– 1/2 cup fresh-squeezed orange juice
– 1/4 cup fresh-squeezed lime juice
– 8 cloves garlic, finely minced
– 1/2 cup rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon fragrant ground cumin
– 1/2 teaspoon aromatic dried oregano
Instructions
1. In a medium bowl, whisk together the fresh-squeezed orange juice, fresh-squeezed lime juice, finely minced garlic, rich extra virgin olive oil, coarse kosher salt, freshly ground black pepper, fragrant ground cumin, and aromatic dried oregano to create the mojo sauce.
2. Place the whole chicken in a large resealable plastic bag or shallow dish, then pour the mojo sauce over it, ensuring it’s fully coated. Tip: Massage the sauce into the chicken for even flavor penetration.
3. Seal the bag or cover the dish, then refrigerate for at least 2 hours or up to overnight to marinate.
4. Preheat your oven to 425°F and position a rack in the middle.
5. Remove the chicken from the marinade, letting excess drip off, and place it breast-side up in a roasting pan or oven-safe skillet. Tip: Reserve the marinade for basting later.
6. Roast the chicken in the preheated oven for 30 minutes, until the skin starts to turn golden brown.
7. Reduce the oven temperature to 375°F and baste the chicken with the reserved marinade. Tip: Use a brush or spoon to coat it evenly for a juicy finish.
8. Continue roasting for another 30 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the thigh.
9. Remove the chicken from the oven and let it rest for 10 minutes on a cutting board before carving.
Dig into this succulent chicken with crispy, golden skin and tender, juicy meat infused with citrusy garlic notes. The mojo sauce adds a bright, tangy kick that pairs perfectly with rice or roasted veggies. Serve it family-style for a vibrant, crowd-pleasing meal that’s sure to become a weeknight favorite.
Cuban Chicken and Rice Soup
Grab your biggest pot—this Cuban Chicken and Rice Soup is about to become your new comfort food obsession. It’s a vibrant, one-pot wonder that simmers juicy chicken, fluffy rice, and bright veggies into a soul-warming hug in a bowl. Get ready to fill your kitchen with the most incredible aromas.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons fragrant extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 large green bell pepper, seeded and chopped
– 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 8 cups rich chicken broth
– 1 cup long-grain white rice, rinsed
– 1 bay leaf
– 1/2 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Kosher salt
– Freshly cracked black pepper
Instructions
1. Heat the fragrant extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and chopped green bell pepper, cooking for another 2 minutes until fragrant.
4. Add the chicken thigh chunks to the pot. Season generously with kosher salt and freshly cracked black pepper.
5. Cook the chicken, stirring occasionally, until it is no longer pink on the outside, about 4-5 minutes.
6. Sprinkle the ground cumin and dried oregano over the chicken and vegetables, stirring for 30 seconds to toast the spices.
7. Pour in the can of fire-roasted diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
8. Add the rich chicken broth and the bay leaf. Tip: Using a good-quality broth is key for deep flavor.
9. Bring the soup to a lively boil, then reduce the heat to maintain a gentle simmer.
10. Stir in the rinsed long-grain white rice. Tip: Rinsing the rice removes excess starch for fluffier grains in the soup.
11. Cover the pot and let the soup simmer gently for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
12. Remove the pot from the heat. Discard the bay leaf.
13. Stir in half of the chopped fresh cilantro. Tip: Adding fresh herbs at the end preserves their bright flavor and color.
14. Taste the soup and adjust seasoning with more kosher salt and freshly cracked black pepper if needed.
15. Ladle the hot soup into bowls.
16. Garnish each bowl with the remaining fresh cilantro and a lime wedge for squeezing.
Vibrant and hearty, this soup boasts tender chicken and perfectly cooked rice in a deeply savory, tomato-infused broth. The fresh lime squeeze at the end cuts through the richness with a zesty punch. Serve it with warm, crusty bread for dipping or top with sliced avocado for a creamy contrast.
Crispy Cuban Chicken Wings
Grab your appetite—these Crispy Cuban Chicken Wings are about to become your new obsession. Marinated in zesty citrus and bold spices, they fry up with a shatteringly crisp exterior and juicy interior. Get ready to impress at your next game day or casual dinner.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 pounds fresh chicken wings, patted dry with paper towels
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 4 cloves garlic, finely minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper
– 1/4 cup all-purpose flour
– 2 quarts neutral vegetable oil for frying
– 1/4 cup finely chopped fresh cilantro
– Flaky sea salt for finishing
Instructions
1. In a large bowl, whisk together 1/2 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, 4 cloves finely minced garlic, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon cayenne pepper until fully combined.
2. Add 2 pounds fresh chicken wings to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes—for deeper flavor, marinate overnight.
3. Remove the wings from the marinade and pat them completely dry with fresh paper towels; this step is crucial for achieving maximum crispiness.
4. Place 1/4 cup all-purpose flour in a shallow dish and lightly dredge each wing, shaking off any excess flour.
5. In a large, heavy-bottomed pot or Dutch oven, heat 2 quarts neutral vegetable oil to 375°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Carefully add the wings in batches to avoid overcrowding, which ensures even frying and prevents the oil temperature from dropping.
7. Fry the wings for 12–14 minutes, turning occasionally with tongs, until they are golden brown and reach an internal temperature of 165°F when checked with an instant-read thermometer.
8. Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil, keeping them crispy instead of soggy.
9. Immediately sprinkle the hot wings with flaky sea salt and 1/4 cup finely chopped fresh cilantro for a bright, herbal finish.
Now for the best part—these wings boast a crackling crust that gives way to tender, citrus-infused meat. Serve them with extra lime wedges for squeezing and a creamy dipping sauce to balance the heat. They’re perfect for stacking high on a platter or enjoying straight from the skillet.
Cuban Lemon-Garlic Chicken Thighs
Brace your taste buds for a flavor explosion. These Cuban Lemon-Garlic Chicken Thighs deliver a zesty, garlicky punch with minimal effort—perfect for a weeknight win. Get ready to make your kitchen smell incredible.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 8 bone-in, skin-on chicken thighs
– 1/4 cup of rich extra virgin olive oil
– 1/3 cup of freshly squeezed lemon juice
– 8 cloves of aromatic garlic, minced
– 2 tsp of coarse kosher salt
– 1 tsp of finely ground black pepper
– 1 tsp of fragrant dried oregano
– 1/2 tsp of ground cumin
– 1/4 cup of chopped fresh cilantro
Instructions
1. Pat the 8 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a large bowl, whisk together 1/4 cup of rich extra virgin olive oil, 1/3 cup of freshly squeezed lemon juice, 8 cloves of minced aromatic garlic, 2 tsp of coarse kosher salt, 1 tsp of finely ground black pepper, 1 tsp of fragrant dried oregano, and 1/2 tsp of ground cumin to create the marinade.
3. Add the dried chicken thighs to the bowl, tossing to coat each piece thoroughly in the marinade.
4. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
5. Preheat your oven to 400°F (200°C).
6. Arrange the marinated chicken thighs skin-side up in a single layer in a large baking dish or on a rimmed baking sheet.
7. Pour any remaining marinade from the bowl evenly over the chicken in the dish.
8. Roast the chicken in the preheated oven at 400°F for 25-30 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
9. Remove the baking dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
10. Sprinkle the roasted chicken thighs with 1/4 cup of chopped fresh cilantro just before serving.
Savor the juicy, tender meat contrasted by that irresistible crispy skin. The bright lemon and robust garlic create a tangy, savory sauce perfect for drizzling over rice or sopping up with crusty bread. Try serving it alongside a simple avocado salad for a complete, vibrant meal.
Conclusion
Perfect for any home cook, this roundup offers a flavorful journey through Cuban chicken dishes. From quick weeknight meals to festive feasts, there’s something for every craving. We’d love to hear which recipe becomes your favorite—drop a comment below! If you enjoyed this collection, please share it on Pinterest to spread the delicious inspiration. Happy cooking!
