Chicken a La Cuba
Discover the vibrant flavors of the Caribbean with Chicken a La Cuba, a succulent and aromatic dish that’s perfect for any dinner table. Featuring tender, bone-in chicken thighs marinated in a zesty blend of freshly squeezed orange and lime juices, olive oil, garlic, and a medley of warm spices like cumin, oregano, and smoked paprika, this recipe is a delight for the senses. After a quick sear for crispy skin, the chicken simmers in a rich sauce made with white wine, chicken broth, and caramelized onions, absorbing all the bold, citrusy goodness. Garnished with fresh cilantro and served over fluffy white rice, this one-pot wonder is as comforting as it is flavorful. Simple, hearty, and packed with Cuban-inspired flair, it’s a must-try for anyone craving a taste of the tropics!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup orange juice (freshly squeezed)
- 0.25 cup lime juice (freshly squeezed)
- 3 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 large onion (thinly sliced)
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon smoked paprika
- 2 leaves bay leaves
- 0.5 cup chicken broth
- 0.5 cup white wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 cups cooked white rice (for serving)
Directions
Step 1
Pat the chicken thighs dry with a paper towel and season on both sides with salt and black pepper.
Step 2
In a large bowl, combine orange juice, lime juice, olive oil, minced garlic, ground cumin, oregano, and smoked paprika. Mix well to create the marinade.
Step 3
Place the chicken thighs in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Step 4
Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the thighs skin-side down until golden brown, about 4-5 minutes. Flip and sear the other side for another 3 minutes. Remove the chicken and set it aside.
Step 5
In the same skillet, add the sliced onion and sauté until softened, around 3-4 minutes.
Step 6
Pour in the reserved marinade, chicken broth, and white wine. Add the bay leaves and stir to combine.
Step 7
Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat, cover, and simmer for 30 minutes, until the chicken is cooked through and tender.
Step 8
Remove the lid and let the sauce reduce for an additional 5 minutes if desired.
Step 9
Discard the bay leaves and garnish the dish with freshly chopped cilantro.
Step 10
Serve the Chicken a La Cuba over a bed of warm white rice and enjoy!
Nutrition Facts
| Serving size | (2604.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3828.0 |
| Total Fat 186.1g | 0% |
| Saturated Fat 47.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 729mg | 0% |
| Sodium 3411.2mg | 0% |
| Total Carbohydrate 327.7g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 29.5g | |
| Protein 195.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 379.5mg | 0% |
| Iron 26.2mg | 0% |
| Potassium 3160.4mg | 0% |
Source of Calories