Cuban Creole Chicken in Tomato, Wine and Olive Sauce with Yellow Corn Rice

Name: Cuban Creole Chicken in Tomato, Wine and Olive Sauce with Yellow Corn Rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/2 cup orange juice; 2 tbsp lime juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup green bell pepper; 2 tbsp tomato paste; 1 cup crushed tomato; 1/2 cup dry white wine; 1 cup chicken broth; 1/2 cup green olives stuffed with pimento; 2 leaves bay leaf; 1 1/2 cups long-grain rice; 3/4 cup sweet corn kernels; 1/2 tsp ground turmeric; 1 tbsp butter; 2 tbsp fresh parsley

An original Cuban main dish featuring browned chicken thighs simmered in a creole sauce of tomato, garlic, cumin, bell pepper, dry wine, and green olives, served over yellow corn rice with bay leaf. Homey, deep, balanced flavors inspired by traditional Cuban cooking.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
120 ml orange juice (for marinar)
30 ml lime juice (for marinar)
18 g garlic (4 cloves machacados for the chicken and 2 chopped for the arroz)
2 g dried oregano (divided)
3 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
180 g white onion (in strips finas)
120 g green bell pepper (in strips finas)
30 g tomato paste
240 g crushed tomato
120 ml dry white wine
240 ml chicken broth (divided)
70 g green olives stuffed with pimento (cut por the mitad)
2 unit bay leaf (1 for the sauce and 1 for the arroz)
300 g long-grain rice (enjuagado)
120 g sweet corn kernels (fresh or congelado)
1 g ground turmeric (for dar color al arroz)
14 g butter
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

610 kcal

Calories

36 g

Protein

52 g

Carbs

24 g

Fat

3.5 g

Fiber

48.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. In a bowl, combine the chicken with the orange juice, lime juice, 4 crushed garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 20 minutes in the refrigerator.
2
2. Heat 2 tablespoons vegetable oil in a wide pot over medium-high heat. When the oil is hot, add the chicken drained from the marinade and brown it for 3 to 4 minutes per side. Set the chicken aside and reserve the marinade.
3
3. In the same pot, add the white onion and green bell pepper. Cook over medium heat for 5 minutes until softened. Stir in the tomato paste, remaining dried oregano, remaining ground cumin, and 1 chopped garlic clove; cook for 1 minute, stirring.
4
4. Add the crushed tomato, dry white wine, 120 ml (1/2 cup) chicken broth, the reserved marinade, green olives, and 1 bay leaf. Return the chicken to the pot. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 30 minutes, stirring once or twice, until the chicken is tender and the sauce thickens.
5
5. Meanwhile, make the rice. In a medium saucepan, heat the remaining 1 tablespoon vegetable oil and the butter over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds without browning.
6
6. Add the long-grain rice and stir for 1 minute to lightly toast it. Add the sweet corn, ground turmeric, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 120 ml (1/2 cup) chicken broth, and 360 ml (1 1/2 cups) water, along with 1 bay leaf.
7
7. Bring the rice to a boil, cover, reduce the heat to low, and cook for 18 minutes, until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff the rice with a fork.
8
8. If you prefer to finish the chicken in the oven, transfer the oven-safe pot or a covered baking dish and bake at 350°F (175°C) for 15 minutes after it reaches a gentle boil; then uncover and cook 5 minutes more. Otherwise, continue on the stovetop until equally tender.
9
9. Taste the chicken sauce and adjust salt and pepper if needed. Sprinkle the fresh parsley over the chicken.
10
10. Serve a bed of yellow corn rice and top with the chicken and plenty of tomato, wine, and olive sauce.

Chef tips

Browning the chicken well at the beginning builds deeper flavor in the sauce. If you want a thicker sauce, simmer uncovered for the last 5 to 8 minutes. Use dry, not sweet, wine to keep the creole profile balanced.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time by 10 to 15 minutes. The corn can be replaced with small diced carrots for a different rice variation. If you do not want to use wine, replace it with the same amount of chicken broth plus 1 extra teaspoon of lime juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon