Cubano Chicken with Spicy Currant Picadillo

Boldly flavored and irresistibly vibrant, Cubano Chicken with Spicy Currant Picadillo is a Cuban-inspired feast that brings together tender, juicy chicken thighs and a robust picadillo sauce. Marinated in a zesty blend of orange juice, lime juice, cumin, and oregano, the chicken is seared to golden perfection before simmering in a rich, tangy sauce featuring sweet currants, briny green olives, capers, and a hint of spice from crushed red pepper flakes. The addition of caramelized tomato paste and aromatic sautéed vegetables deepens the dish's complexity, while a final flourish of fresh cilantro adds a refreshing touch. Perfectly paired with rice or crusty bread, this one-pan wonder delivers bold flavors and comforting warmth in every bite.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 0.5 cup orange juice
• 2 tablespoons lime juice
• 3 tablespoons olive oil
• 4 pieces garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup diced onion
• 1 piece red bell pepper, diced
• 2 tablespoons tomato paste
• 0.5 cup chicken broth
• 0.3 cup currants
• 0.25 cup green olives, sliced
• 2 tablespoons capers, drained
• 0.5 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

In a large mixing bowl, combine orange juice, lime juice, 2 tablespoons of olive oil, minced garlic, cumin, oregano, paprika, salt, and black pepper to create a marinade.

Step 2

Add the chicken thighs to the bowl, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Step 3

In a large skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade for later use.

Step 4

Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.

Step 6

Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.

Step 7

Pour in the reserved marinade and chicken broth. Stir to combine.

Step 8

Add the currants, green olives, capers, and crushed red pepper flakes to the skillet. Stir well.

Step 9

Return the chicken thighs to the skillet, nestling them into the picadillo mixture. Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C).

Step 10

Sprinkle the chopped fresh cilantro over the dish before serving.

Step 11

Serve the Cubano Chicken with Spicy Currant Picadillo over rice or alongside warm, crusty bread for a complete meal.

Nutrition Facts

Serving size	(1404.2g)

Amount per serving	% Daily Value*
Calories	2110.6

Total Fat 118.9g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 750mg	0%
Sodium 4598.3mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 14.4g	0%
Total Sugars 56.9g
Protein 168.3g	0%

Vitamin D 42IU	0%
Calcium 351.6mg	0%
Iron 14.6mg	0%
Potassium 3243.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 31.6%

Carbs: 18.1%