20 Flavorful Cuban Chicken Recipes for Every Occasion

Vibrant, bold, and bursting with flavor, Cuban chicken dishes are a fantastic way to spice up your mealtime routine. Whether you’re craving something quick for a weeknight dinner, a festive dish for your next gathering, or just a taste of comfort food with a tropical twist, we’ve got you covered. Dive into our roundup of 20 Cuban chicken recipes that promise to delight your taste buds and inspire your cooking adventures!

Cuban Mojo Chicken with Garlic and Citrus

Amidst the quiet hum of the kitchen, the vibrant flavors of Cuban Mojo Chicken with Garlic and Citrus come to life, a dish that whispers of sunny days and shared meals. It’s a recipe that feels like a gentle embrace, blending the sharpness of garlic with the bright notes of citrus in a dance of flavors.

Ingredients

• 4 chicken thighs, because they stay juicy and flavorful
• A generous splash of olive oil, about 1/4 cup
• The juice of 2 oranges, for that sweet, tangy kick
• The juice of 1 lime, to add a bit of zing
• A couple of garlic cloves, minced, because garlic is life
• 1 tsp of ground cumin, for warmth
• 1 tsp of dried oregano, for a hint of earthiness
• A pinch of salt, to bring all the flavors together

Instructions

1. In a bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, cumin, oregano, and salt until well combined. This is your mojo marinade, and it’s packed with flavor.
2. Place the chicken thighs in a large resealable bag or shallow dish, and pour the marinade over them, ensuring each piece is well coated. Let them marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
3. Preheat your oven to 375°F (190°C). While the oven heats, take the chicken out of the fridge to come to room temperature for about 15 minutes; this ensures even cooking.
4. Transfer the chicken and marinade to a baking dish, arranging the thighs so they’re not crowded. Bake for 35-40 minutes, or until the chicken is golden and the internal temperature reaches 165°F (74°C).
5. Halfway through baking, spoon some of the marinade over the chicken to keep it moist and flavorful.
6. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, making every bite succulent.

The chicken emerges tender and infused with the vibrant mojo flavors, the citrus and garlic melding beautifully. Try serving it over a bed of cilantro-lime rice, letting the grains soak up the delicious sauce for a meal that’s as comforting as it is bright.

Classic Cuban Chicken Fricassee

Kind of like a warm hug on a chilly evening, this Classic Cuban Chicken Fricassee brings comfort to the table with its rich flavors and tender chicken. It’s a dish that whispers stories of family gatherings and slow-cooked love.

Ingredients

• a couple of pounds of chicken thighs, bone-in and skin-on
• a splash of olive oil
• a large onion, chopped
• a few cloves of garlic, minced
• a green bell pepper, diced
• a can of tomato sauce (8 oz)
• a cup of dry white wine
• a couple of bay leaves
• a teaspoon of ground cumin
• a pinch of salt and pepper
• a handful of pitted green olives
• a tablespoon of capers
• a quarter cup of raisins

Instructions

1. Heat a splash of olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Season the chicken thighs with a pinch of salt and pepper, then brown them in the pot, skin-side down first, for about 5 minutes per side. Remove and set aside.
3. In the same pot, add the chopped onion, minced garlic, and diced green bell pepper. Cook until softened, about 5 minutes, stirring occasionally.
4. Pour in the cup of dry white wine to deglaze the pot, scraping up any browned bits with a wooden spoon.
5. Add the can of tomato sauce, bay leaves, ground cumin, and another pinch of salt and pepper. Stir to combine.
6. Return the chicken thighs to the pot, nestling them into the sauce. Cover and simmer on low heat for 30 minutes.
7. After 30 minutes, add the handful of green olives, tablespoon of capers, and quarter cup of raisins. Stir gently to mix.
8. Continue to simmer uncovered for another 15 minutes, or until the chicken is tender and the sauce has thickened slightly.
9. Remove the bay leaves before serving. Tip: For an extra layer of flavor, let the dish sit for 10 minutes off the heat before serving.

Velvety sauce clings to each piece of chicken, with the sweetness of raisins playing off the briny olives and capers. Serve it over a bed of fluffy white rice or with crusty bread to soak up every last drop.

Cuban-Style Grilled Chicken with Mojo Sauce

Dusk settles softly outside, and here in the kitchen, the aroma of garlic and citrus begins to weave its magic, promising a meal that’s both vibrant and comforting. This Cuban-style grilled chicken, bathed in a lively mojo sauce, is a celebration of simple ingredients coming together to create something truly special.

Ingredients

• 4 boneless, skinless chicken breasts
• A generous splash of olive oil
• 6 cloves of garlic, minced
• The juice of 2 oranges
• The juice of 2 limes
• A teaspoon of ground cumin
• A couple of teaspoons of dried oregano
• Salt, just enough to season
• A handful of fresh cilantro, chopped

Instructions

1. In a bowl, whisk together the olive oil, minced garlic, orange juice, lime juice, cumin, oregano, and salt until well combined. This is your mojo sauce.
2. Place the chicken breasts in a shallow dish and pour the mojo sauce over them, ensuring each piece is well coated. Cover and let marinate in the refrigerator for at least 2 hours, though overnight is best for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t rush the marinating process; it’s key to the chicken’s tenderness and flavor.
4. Once grilled, let the chicken rest for 5 minutes before slicing. This keeps the juices locked in. Tip: Use a meat thermometer to avoid overcooking.
5. Sprinkle the chopped cilantro over the chicken just before serving. Tip: For an extra burst of freshness, serve with additional lime wedges on the side.

Rich in flavor with a perfect char, the chicken is succulent and infused with the bright, tangy notes of the mojo sauce. Try serving it over a bed of cilantro-lime rice or alongside grilled plantains for a meal that transports you straight to the Caribbean.

Arroz con Pollo (Cuban Chicken and Rice)

Yesterday, as the golden light of late summer poured through my kitchen window, I found myself craving the comforting embrace of Arroz con Pollo, a dish that whispers of home and heritage with every savory bite.

Ingredients

• a couple of chicken thighs, bone-in and skin-on for that deep flavor
• a splash of olive oil, just enough to coat the bottom of your pan
• a pinch of saffron threads, for that signature golden hue
• a cup of long-grain rice, rinsed until the water runs clear
• a handful of green peas, frozen or fresh, for a pop of color
• a couple of garlic cloves, minced, because what’s cooking without garlic?
• a small onion, diced, to build the flavor base
• a can of tomato sauce, about 8 oz, for richness
• a couple of cups of chicken broth, to cook the rice to perfection
• a bay leaf, because it’s the secret whisper in the pot

Instructions

1. Heat a splash of olive oil in a large, deep skillet over medium heat until it shimmers.
2. Season the chicken thighs with salt and pepper, then brown them skin-side down for about 5 minutes until golden. Flip and brown the other side for another 5 minutes. Remove and set aside.
3. In the same skillet, sauté the diced onion until translucent, about 3 minutes, then add the minced garlic and cook for another minute until fragrant.
4. Stir in the rinsed rice, coating it in the oil and onion mixture, toasting slightly for about 2 minutes.
5. Pour in the tomato sauce and chicken broth, then add the saffron threads and bay leaf. Stir well to combine.
6. Return the chicken thighs to the skillet, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. After 20 minutes, sprinkle the green peas over the top, cover again, and let it sit for another 5 minutes off the heat to steam the peas.
8. Remove the bay leaf before serving. Fluff the rice gently with a fork, letting the grains separate beautifully.

The rice emerges tender and infused with the essence of chicken and saffron, each grain distinct yet part of a harmonious whole. Serve it straight from the skillet, with the chicken pieces resting atop the rice, for a presentation that’s as rustic as it is inviting.

Cuban Chicken Empanadas with Flaky Crust

Wandering through the flavors of the world from my kitchen, I find myself drawn to the comforting embrace of Cuban cuisine, especially these chicken empanadas with their irresistibly flaky crust. It’s a dish that carries the warmth of the island, perfect for sharing or savoring alone on a quiet evening.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt, just to bring out the flavors
• 1 stick of cold unsalted butter, cubed
• About 1/4 cup of ice water, maybe a splash more if needed
• 2 cups of shredded cooked chicken, think leftover rotisserie for ease
• 1 small onion, finely chopped
• A couple of garlic cloves, minced
• 1 teaspoon of ground cumin, for that earthy warmth
• 1/2 teaspoon of smoked paprika, because it adds a subtle depth
• A handful of green olives, pitted and chopped
• 1 egg, beaten, for that golden finish

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
3. Shape the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes. This rest makes the crust extra flaky.
4. While the dough chills, heat a skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
5. Stir in the chicken, cumin, smoked paprika, and olives. Cook for another 2 minutes, just to meld the flavors. Let this filling cool slightly.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut out circles, about 6 inches in diameter.
8. Spoon a generous amount of the chicken filling onto one half of each dough circle, leaving a border. Brush the edges with beaten egg, fold over, and crimp with a fork to seal.
9. Transfer the empanadas to the prepared baking sheet, brush the tops with more beaten egg, and bake for 20-25 minutes, until golden and crisp.
10. Let them cool for a few minutes before serving. Tip: They’re delicious with a side of tangy salsa verde or a simple salad for contrast.

Layers of flaky pastry give way to a savory, spiced chicken filling, with the occasional briny pop of olive making each bite a little adventure. Serve them warm, perhaps with a cold beer or a glass of crisp white wine, and let the flavors transport you.

Cuban Chicken Stew with Potatoes and Olives

Evenings like these call for something hearty, something that simmers slowly and fills the kitchen with warmth. This Cuban chicken stew, with its tender potatoes and briny olives, is just the dish to linger over as the day winds down.

Ingredients

• a couple of tablespoons of olive oil
• 4 chicken thighs, bone-in and skin-on
• a pinch of salt and freshly ground black pepper
• 1 large onion, chopped
• 4 garlic cloves, minced
• a splash of white wine
• 2 cups of chicken broth
• 3 large potatoes, peeled and cut into chunks
• a handful of green olives, pitted
• a teaspoon of ground cumin
• a bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Season the chicken thighs with salt and pepper, then brown them in the pot, skin side down first, for about 5 minutes per side. Tip: Don’t crowd the pot; cook in batches if necessary.
3. Remove the chicken and set aside. In the same pot, sauté the onion until translucent, about 3 minutes.
4. Add the garlic and cook for another minute, until fragrant.
5. Pour in the white wine to deglaze the pot, scraping up any browned bits with a wooden spoon.
6. Return the chicken to the pot. Add the chicken broth, potatoes, olives, cumin, and bay leaf. Tip: The broth should just cover the ingredients; add a bit more water if needed.
7. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Check the stew occasionally to ensure it’s not boiling too vigorously.
8. Remove the bay leaf before serving. Taste and adjust the seasoning if necessary.

The stew should be rich and comforting, with the chicken falling off the bone and the potatoes soaking up all the flavorful broth. Try serving it over a bed of rice or with a side of crusty bread to mop up the sauce.

Cuban Fried Chicken with Mojo Marinade

Flickering through the memories of my kitchen adventures, I find myself drawn back to the vibrant flavors of Cuban Fried Chicken with Mojo Marinade. It’s a dish that dances between the crispiness of perfectly fried chicken and the zesty, garlicky embrace of its marinade, a testament to the joy of simple ingredients coming together.

Ingredients

• 4 chicken thighs, bone-in and skin-on for that juicy goodness
• A generous splash of olive oil, about 1/4 cup
• A couple of garlic cloves, minced, because more is always better
• 1/2 cup of fresh orange juice, for a sweet tang
• 1/4 cup of fresh lime juice, to brighten everything up
• A teaspoon of ground cumin, for that earthy warmth
• A teaspoon of dried oregano, because it’s not Cuban without it
• Salt, just a pinch to tie all the flavors together
• 1 cup of all-purpose flour, for the crispy coating
• Vegetable oil, enough to fill your frying pan about an inch deep

Instructions

1. In a bowl, whisk together the olive oil, minced garlic, orange juice, lime juice, cumin, oregano, and salt to create the mojo marinade.
2. Place the chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it sit in the fridge for at least 4 hours, or overnight for deeper flavor.
3. When ready to cook, remove the chicken from the marinade and let it come to room temperature for about 20 minutes. This ensures even cooking.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. A candy thermometer is your best friend here.
5. Dredge each chicken thigh in the flour, shaking off any excess. Carefully place them in the hot oil, skin side down first.
6. Fry for about 6 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F. Don’t overcrowd the pan; fry in batches if necessary.
7. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Let it rest for a few minutes before serving.

Soaking in the mojo marinade infuses the chicken with a melody of flavors, while the frying locks in a satisfying crunch. Serve it alongside a simple salad or some fried plantains for a meal that sings with Caribbean soul.

Cuban Chicken and Black Bean Bowl

On a quiet evening like this, there’s something deeply comforting about preparing a meal that’s both nourishing and vibrant, a dish that brings a little warmth to the table and to the soul.

Ingredients

• 2 boneless, skinless chicken breasts
• A good glug of olive oil
• A couple of cloves of garlic, minced
• A teaspoon of ground cumin
• A teaspoon of smoked paprika
• A pinch of salt
• A can of black beans, rinsed and drained
• A cup of cooked white rice
• A handful of fresh cilantro, chopped
• A splash of lime juice
• A quarter of a red onion, thinly sliced

Instructions

1. Preheat your skillet over medium heat and add that glug of olive oil, letting it warm up for a minute.
2. Season the chicken breasts with cumin, smoked paprika, and salt, then lay them in the skillet. Cook for about 6 minutes on each side, or until the internal temperature hits 165°F.
3. While the chicken cooks, toss the black beans into a small pot over low heat just to warm them through, about 5 minutes.
4. Once the chicken is done, let it rest on a cutting board for a couple of minutes before slicing it into strips.
5. In a bowl, layer the cooked rice, warmed black beans, and sliced chicken. Top with the minced garlic, chopped cilantro, a splash of lime juice, and those thin slices of red onion.

Layers of tender chicken, creamy beans, and fluffy rice come together with a bright kick from the lime and a crunch from the onion. Try serving it with a side of plantain chips for an extra touch of sweetness and crunch.

Cuban Chicken Escabeche (Pickled Chicken)

Sometimes, the most comforting dishes are those that carry the whispers of tradition and the warmth of home. Cuban Chicken Escabeche, with its tangy, pickled goodness, is one such dish that invites you to slow down and savor each bite.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A couple of garlic cloves, minced
• A splash of white vinegar
• 1 cup of olive oil
• A pinch of oregano
• 1 bay leaf
• A handful of pitted green olives
• 1 onion, thinly sliced
• 1 bell pepper, sliced into strips
• 1 teaspoon of salt
• A dash of black pepper

Instructions

1. In a large skillet, heat the olive oil over medium heat until it shimmers slightly.
2. Add the chicken thighs, skin side down, and cook for about 5 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Remove the chicken and set aside. In the same oil, sauté the onion and bell pepper until they’re soft and translucent, about 3 minutes.
4. Stir in the garlic, oregano, bay leaf, salt, and black pepper, cooking for another minute until fragrant.
5. Return the chicken to the skillet, add the vinegar and olives, then reduce the heat to low. Cover and simmer for 25 minutes. Tip: The vinegar’s acidity will tenderize the chicken, making it incredibly juicy.
6. After simmering, let the dish sit off the heat for 10 minutes to allow the flavors to meld. Tip: This resting period is crucial for the escabeche to develop its signature taste.

Unbelievably tender, the chicken falls off the bone, bathed in a vibrant, tangy sauce that’s brightened by the olives and peppers. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop of the delicious sauce.

Cuban Chicken and Yellow Rice Casserole

There’s something deeply comforting about a dish that brings together the vibrant flavors of Cuba with the homely warmth of a casserole. This Cuban Chicken and Yellow Rice Casserole is a testament to that, blending succulent chicken with the earthy tones of turmeric-infused rice, all baked to perfection.

Ingredients

• 2 cups of long-grain white rice
• 4 boneless, skinless chicken thighs
• A splash of olive oil
• 1 large onion, diced
• A couple of garlic cloves, minced
• 1 bell pepper, chopped
• 1 teaspoon of ground turmeric
• 1 teaspoon of ground cumin
• A pinch of saffron threads
• 3 cups of chicken broth
• Salt, just enough to season
• A handful of frozen peas
• A handful of pimiento-stuffed olives, sliced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large skillet, heat a splash of olive oil over medium heat. Add the chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the diced onion, minced garlic, and chopped bell pepper. Sauté until soft, about 5 minutes.
4. Stir in the ground turmeric, ground cumin, and saffron threads, cooking for another minute until fragrant.
5. Add the rice to the skillet, stirring to coat it in the spices and vegetables.
6. Pour in the chicken broth and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Transfer the rice mixture to the prepared casserole dish. Nestle the chicken thighs on top.
8. Cover with foil and bake for 25 minutes. Then, remove the foil, scatter the frozen peas and sliced olives over the top, and bake for another 10 minutes.
9. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The casserole emerges from the oven with the rice perfectly fluffy and infused with the golden hue of turmeric, while the chicken remains tender and juicy. Serve it with a side of fried plantains for an authentic Cuban touch that elevates the meal to something truly special.

Cuban Chicken Croquettes with Crispy Coating

Today, as the clock ticks past midnight, I find myself lost in the comforting thought of crafting something truly special in the kitchen. These Cuban Chicken Croquettes with a Crispy Coating are not just food; they’re a journey back to simpler times, a blend of flavors that hug the soul.

Ingredients

• 2 cups of shredded cooked chicken, because leftovers are heroes in disguise
• A splash of olive oil, just enough to whisper in the pan
• 1/2 cup of finely chopped onion, for that sweet crunch
• A couple of minced garlic cloves, because what’s life without a little garlic?
• 1/4 cup of all-purpose flour, the silent binder
• 1 cup of breadcrumbs, for that irresistible crunch
• 2 eggs, beaten, to hold our dreams together
• 1/2 teaspoon of salt, to elevate every bite
• A pinch of black pepper, for a gentle kick
• Oil for frying, deep enough to dance in

Instructions

1. In a pan over medium heat, warm the olive oil and sauté the onion and garlic until they’re just golden, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
2. Add the shredded chicken to the pan, stirring to combine with the onions and garlic. Cook for another 2 minutes to let the flavors marry.
3. Sprinkle the flour over the chicken mixture, stirring continuously to coat evenly. This will help bind the croquettes later. Tip: A wooden spoon works best to prevent sticking.
4. Remove the mixture from heat and let it cool slightly. Then, shape into small logs or balls, whatever shape speaks to you.
5. Dip each shaped croquette first into the beaten eggs, then roll in breadcrumbs until fully coated. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
6. Heat oil in a deep pan to 350°F. Fry the croquettes in batches until golden brown, about 2-3 minutes per side. Drain on paper towels to remove excess oil.

The first bite reveals a crispy shell giving way to a tender, flavorful interior, a contrast that’s endlessly satisfying. Serve them with a squeeze of lime or a dollop of aioli for a twist that brightens the dish.

Cuban Chicken and Plantain Skewers

Floating through the kitchen on a quiet evening, the thought of bringing a taste of the tropics to the table feels just right. These skewers, with their tender chicken and sweet plantains, are a little escape to Cuba, no passport needed.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 ripe plantains, peeled and cut into 1-inch chunks
• a splash of olive oil
• a couple of garlic cloves, minced
• a pinch of cumin
• a pinch of smoked paprika
• a squeeze of lime juice
• salt, just enough to season

Instructions

1. In a bowl, mix the chicken pieces with the minced garlic, cumin, smoked paprika, lime juice, and a pinch of salt. Let it marinate for at least 30 minutes in the fridge. Tip: The longer it marinates, the deeper the flavors.
2. Preheat your grill or grill pan to medium-high heat, about 375°F. Brush the grill lightly with olive oil to prevent sticking.
3. Thread the marinated chicken and plantain chunks onto skewers, alternating between the two. Tip: If using wooden skewers, soak them in water for 30 minutes first to avoid burning.
4. Grill the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and the plantains are caramelized. Tip: Don’t overcrowd the skewers; leave a little space between pieces for even cooking.

Mouthwatering and vibrant, these skewers offer a delightful contrast between the juicy, spiced chicken and the sweet, caramelized plantains. Serve them over a bed of cilantro rice or with a side of black beans for a complete meal that sings with flavor.

Cuban Chicken Stuffed Peppers with Rice

Zestfully, let’s embark on a culinary journey that brings the vibrant flavors of Cuba right into your kitchen, with a dish that’s as comforting as it is colorful. Imagine tender chicken, seasoned with a melody of spices, nestled inside sweet bell peppers, all atop a bed of fluffy rice. It’s a meal that promises warmth and satisfaction with every bite.

Ingredients

• 4 large bell peppers, any color you fancy
• A couple of cups of cooked white rice
• 2 cups of shredded cooked chicken
• A splash of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• A pinch of cumin
• A pinch of paprika
• A handful of fresh cilantro, chopped
• 1 cup of chicken broth
• A squeeze of lime juice

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. Carefully cut the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for the filling.
3. In a skillet over medium heat, warm another splash of olive oil and sauté the diced onion until it’s soft and translucent, about 5 minutes.
4. Add the minced garlic, cumin, and paprika to the skillet, stirring for about 30 seconds until fragrant. Tip: Toasting the spices briefly unlocks their full flavor.
5. Mix in the shredded chicken, cooked rice, and half of the chopped cilantro, stirring to combine everything evenly.
6. Pour in the chicken broth and let the mixture simmer for about 5 minutes, allowing the flavors to meld together. The rice should absorb most of the broth, leaving the mixture moist but not soggy.
7. Stuff each bell pepper with the chicken and rice mixture, packing it gently but firmly. Place them upright in the prepared baking dish.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops. Tip: The peppers should be tender but still hold their shape.
9. Before serving, drizzle a squeeze of lime juice over the stuffed peppers and sprinkle with the remaining cilantro for a fresh, zesty finish. Tip: The lime juice adds a bright contrast to the rich flavors.

Just as you take your first bite, you’ll notice how the sweetness of the peppers complements the savory chicken and rice, with the cilantro and lime adding layers of freshness. Serve these stuffed peppers with a side of black beans for a complete Cuban-inspired meal that’s as hearty as it is harmonious.

Cuban Chicken Soup with Vegetables and Herbs

Evenings like these call for something warm and comforting, a dish that feels like a gentle hug after a long day. This Cuban chicken soup, brimming with vegetables and herbs, is just that—a soothing blend of flavors that simmer together into something truly special.

Ingredients

• 2 cups of shredded cooked chicken
• 4 cups of chicken broth
• a splash of olive oil
• a couple of carrots, diced
• a stalk of celery, chopped
• a small onion, finely chopped
• 2 cloves of garlic, minced
• a handful of fresh cilantro, chopped
• a pinch of cumin
• salt, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion, diced carrots, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Stir in the minced garlic and a pinch of cumin, cooking for another minute until fragrant.
4. Pour in the chicken broth and bring the mixture to a gentle boil.
5. Add the shredded chicken to the pot, reducing the heat to let the soup simmer for about 20 minutes. This slow cooking melds the flavors beautifully.
6. Just before serving, stir in the chopped cilantro and season with salt to your liking. Tip: Taste as you go to ensure the balance of flavors is just right.
7. Let the soup sit for a few minutes off the heat; this allows the herbs to infuse their aroma fully.

Now, the soup is ready to warm your soul. Notice how the tender chicken and soft vegetables float in a broth that’s rich with the earthiness of cumin and the freshness of cilantro. Serve it with a slice of crusty bread for dipping, or over a bed of steamed rice for a heartier meal.

Cuban Chicken and Chorizo Paella

Flickering through the memories of my travels, the vibrant flavors of a Cuban Chicken and Chorizo Paella come to mind, a dish that marries the heartiness of Spanish tradition with the bold spices of the Caribbean. It’s a comforting melody of ingredients, each note playing its part in a symphony of taste.

Ingredients

• 2 cups of short-grain rice, because it’s the best at soaking up all those delicious flavors
• a couple of chicken thighs, bone-in and skin-on for that unbeatable juiciness
• a splash of olive oil, just enough to coat the bottom of your pan
• 1 chorizo sausage, sliced into half-moons for a bit of smoky sweetness
• a pinch of saffron threads, because no paella is complete without its golden hue
• 4 cups of chicken stock, homemade if you’ve got it, to build that deep flavor base
• a handful of frozen peas, for a pop of color and sweetness
• 1 red bell pepper, diced, to add a slight crunch and brightness
• 1 onion, finely chopped, because it’s the unsung hero of flavor
• 3 cloves of garlic, minced, for that essential punch
• 1 tsp of smoked paprika, to tie all the flavors together with its earthy warmth

Instructions

1. Heat your olive oil in a large paella pan or wide skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pan, toss in the chorizo slices and cook until they release their oils and start to crisp, about 3 minutes.
4. Stir in the onion, bell pepper, and garlic, cooking until softened, about 5 minutes. Tip: Keep the heat medium to avoid burning the garlic.
5. Sprinkle in the smoked paprika and saffron, stirring quickly to toast the spices without burning, about 30 seconds.
6. Add the rice, stirring to coat each grain in the flavorful oil, about 2 minutes.
7. Pour in the chicken stock, bring to a simmer, then nestle the chicken thighs back into the pan. Tip: Don’t stir the rice after this point to achieve the perfect socarrat (crispy bottom).
8. Scatter the peas over the top, cover, and reduce heat to low. Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
9. Let the paella rest, covered, for 5 minutes off the heat before serving. Tip: This allows the flavors to meld beautifully.

Soothingly rich with a crispy bottom layer that crackles under your spoon, this paella is a celebration of textures and tastes. Serve it straight from the pan, garnished with lemon wedges for a bright finish, and watch as it brings everyone to the table.

Cuban Chicken Picadillo with Raisins and Olives

How quietly the flavors of Cuba come together in this dish, a comforting blend of savory and sweet that feels like a gentle embrace on a busy evening. It’s a recipe that carries the warmth of home, with each ingredient adding its own note to the symphony.

Ingredients

• a couple of tablespoons of olive oil
• 1 pound of ground chicken
• a small onion, finely chopped
• a couple of garlic cloves, minced
• a splash of white wine
• 1 cup of tomato sauce
• a handful of green olives, sliced
• a small handful of raisins
• a pinch of ground cumin
• a pinch of dried oregano
• salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers slightly.
2. Add the ground chicken, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Toss in the onion and garlic, stirring until they soften and smell sweet, roughly 3 minutes.
4. Pour in the white wine, letting it bubble away for a minute to cook off the alcohol.
5. Stir in the tomato sauce, olives, raisins, cumin, and oregano, then lower the heat to a gentle simmer.
6. Let everything cook together for about 10 minutes, stirring occasionally, until the flavors meld.
7. Season with salt and pepper, then give it one last stir before taking it off the heat.

Softly savory with bursts of sweetness from the raisins and a briny touch from the olives, this picadillo is wonderfully versatile. Serve it over rice for a hearty meal, or spoon it into warm tortillas for a quick, flavorful wrap.

Cuban Chicken and Avocado Salad

Perhaps there’s no better way to savor the simplicity of summer than with a dish that balances richness and freshness in every bite. This Cuban Chicken and Avocado Salad is just that—a melody of flavors that feels both indulgent and light.

Ingredients

• 2 cups of shredded cooked chicken
• 1 large avocado, diced
• A couple of tablespoons of fresh lime juice
• A splash of olive oil
• 1/2 cup of chopped red onion
• A handful of cilantro, roughly chopped
• Salt, just a pinch

Instructions

1. In a large bowl, combine the shredded chicken and diced avocado gently to avoid mashing the avocado.
2. Drizzle the lime juice and olive oil over the mixture, tossing lightly to coat everything evenly.
3. Add the chopped red onion and cilantro, mixing them in with care to distribute the flavors throughout.
4. Sprinkle a pinch of salt over the salad, then give it one final gentle toss to blend all the ingredients together.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

You’ll love the creamy texture of the avocado against the tender chicken, with the lime adding a bright zing that ties it all together. Serve it on a bed of crisp lettuce for an extra crunch or alongside warm tortillas for a more filling meal.

Cuban Chicken Tamales with Corn Dough

On a quiet evening like this, the thought of wrapping tender chicken in a corn dough, infused with the vibrant flavors of Cuba, feels like a warm embrace. It’s a dish that carries the whispers of tradition and the comfort of home, perfect for sharing or savoring in solitude.

Ingredients

• 2 cups of masa harina (corn flour)
• A splash of chicken broth, about 1 cup
• A couple of tablespoons of olive oil
• 1 teaspoon of salt
• 2 cups of shredded cooked chicken
• A handful of chopped green olives, about 1/4 cup
• A pinch of cumin
• A dash of garlic powder
• Corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix the masa harina with chicken broth, olive oil, and salt until a soft dough forms. Tip: The dough should feel like playdough; if it’s too dry, add a bit more broth.
2. Fold in the shredded chicken, green olives, cumin, and garlic powder into the dough until evenly distributed.
3. Drain the corn husks and pat them dry. Spread a thin layer of the dough mixture onto each husk, leaving space at the edges.
4. Roll the husks tightly around the filling, then fold the ends under to secure. Tip: If the husks tear, don’t worry—just double up for extra strength.
5. Steam the tamales in a large pot over boiling water for about 1 hour. Tip: Check the water level halfway through to ensure it hasn’t evaporated.
6. Let the tamales cool for a few minutes before unwrapping. They’re ready when the dough pulls away easily from the husk.

As you unwrap each tamale, the aroma of cumin and garlic invites you in. The corn dough is tender yet holds its shape, with pockets of juicy chicken and briny olives offering little surprises. Serve them with a side of black beans or a crisp salad for a meal that feels both hearty and light.

Cuban Chicken and Sweet Potato Hash

Today, as the light filters through my kitchen window, I find myself drawn to the comforting embrace of cooking, to the simple joy of transforming humble ingredients into something nourishing and vibrant. This Cuban Chicken and Sweet Potato Hash is a dish that speaks to the soul, a melody of flavors that dances between sweet and savory, with a rhythm that’s both familiar and exciting.

Ingredients

• a couple of boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• a splash of olive oil
• 1 small red onion, finely chopped
• 2 cloves of garlic, minced
• a pinch of ground cumin
• a pinch of smoked paprika
• salt and freshly ground black pepper, just enough to season
• a handful of fresh cilantro, chopped
• a squeeze of fresh lime juice

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil, letting it warm until it shimmers slightly.
2. Add the diced sweet potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for about 5 minutes to get a nice sear on one side before stirring.
3. While the sweet potatoes cook, season the chicken pieces with salt, pepper, cumin, and smoked paprika, ensuring each piece is well coated.
4. Push the sweet potatoes to one side of the skillet and add the chicken to the other side. Cook the chicken for about 4 minutes on each side, or until it’s golden brown and cooked through.
5. Add the chopped red onion and minced garlic to the skillet, stirring everything together. Cook for another 2 minutes, until the onion is translucent and the garlic is fragrant.
6. Remove the skillet from the heat and finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro, tossing everything to combine.

Every bite of this hash is a little celebration, with the sweet potatoes offering a creamy contrast to the tender, spiced chicken. Serve it topped with a fried egg for a breakfast twist, or alongside a crisp green salad for a lighter meal that doesn’t skimp on flavor.

Cuban Chicken with Pineapple and Rum Glaze

Now, as the evening light fades, I find myself drawn to the warmth of the kitchen, where the sweet and tangy aroma of pineapple mingles with the rich, caramel notes of rum, promising a dish that’s as vibrant as the island it hails from.

Ingredients

• 4 boneless, skinless chicken breasts
• A splash of dark rum
• A cup of pineapple juice
• A couple of tablespoons of brown sugar
• A tablespoon of olive oil
• A pinch of salt
• A dash of black pepper
• Half a teaspoon of garlic powder

Instructions

1. Preheat your oven to 375°F, letting it warm up while you prepare the chicken.
2. Season the chicken breasts with salt, pepper, and garlic powder, ensuring each piece is evenly coated.
3. Heat olive oil in a large skillet over medium-high heat, then add the chicken, searing for about 3 minutes on each side until golden brown.
4. In a small bowl, whisk together pineapple juice, rum, and brown sugar until the sugar dissolves.
5. Pour the glaze over the chicken in the skillet, reducing the heat to let it simmer gently for 5 minutes, allowing the flavors to meld.
6. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Let the chicken rest for a few minutes before serving, giving the glaze a chance to thicken slightly.

Oh, the way the glaze clings to the chicken, creating a sticky, sweet crust that gives way to tender, juicy meat beneath. Serve it atop a bed of fluffy rice, letting the grains soak up every last drop of that glorious sauce, or alongside a crisp salad for a contrast in textures.

Summary

Flavorful and diverse, these 20 Cuban chicken recipes are perfect for any occasion, bringing a taste of Cuba to your kitchen. We invite you to explore these dishes, find your favorites, and share your culinary adventures with us in the comments. Don’t forget to pin this article on Pinterest to spread the joy of Cuban cooking with fellow food lovers!