Cuban Creole Chicken in Tomato-Olive Sauce with Garlic Rice and Sweet Fried Plantain

Name: Cuban Creole Chicken in Tomato-Olive Sauce with Garlic Rice and Sweet Fried Plantain
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp dried oregano; 1/3 cup sour orange juice or a mix of orange and lime juice; 8 cloves garlic; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1 leaf bay leaf; 1 cup tomato purée; 3/4 cup chicken broth; 1/2 cup green olives; 1 tbsp capers; 2 tsp brown sugar; 1 1/2 cups long-grain white rice; 1 1/2 cups water; 2 large ripe plantains; 2 tbsp fresh cilantro

An original Cuban main dish featuring browned chicken thighs simmered in a creole sauce of tomato, bell pepper, garlic, cumin, and green olives, served with garlic white rice and sweet fried plantain. Classic Cuban flavors in a comforting homemade preparation.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 a 6 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground cumin (divided)
2 g dried oregano (divided)
80 ml sour orange juice or a mix of orange and lime juice (for marinar)
24 g garlic (6 cloves chopped for the chicken and 2 for the arroz)
45 ml vegetable oil (divided)
180 g white onion (in strips finas)
120 g green bell pepper (in strips finas)
1 unit bay leaf
240 ml tomato purée
180 ml chicken broth
70 g green olives (boneless and en mitades)
15 g capers (escurridas)
8 g brown sugar
300 g long-grain white rice (enjuagado)
360 ml water (for the arroz)
500 g ripe plantains (pelados and en diagonal)
10 g fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

620 kcal

Calories

31 g

Protein

58 g

Carbs

29 g

Fat

4 g

Fiber

54 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

Sulfites

Instructions

1
1. In a large bowl, season the chicken thighs with 1 teaspoon salt, black pepper, 1/2 teaspoon cumin, 1/2 teaspoon oregano, sour orange juice, and 4 minced garlic cloves. Mix well and marinate for 15 minutes in the refrigerator.
2
2. Heat a wide Dutch oven or deep skillet over medium-high heat. Add 2 tablespoons vegetable oil and brown the chicken skin-side down for 5 to 6 minutes, then turn and cook 3 minutes more. Remove the chicken and set aside.
3
3. In the same pot, reduce to medium heat and add the onion, green bell pepper, and 2 minced garlic cloves. Cook for 5 minutes until softened. Stir in the bay leaf, remaining cumin, and remaining oregano, and cook 30 seconds more.
4
4. Add the tomato purée, chicken broth, green olives, capers, brown sugar, and 1/2 teaspoon salt. Stir well, bring to a gentle simmer, and return the chicken to the pot with any juices.
5
5. Cover partially and cook over medium-low heat for 30 minutes, or until the chicken is very tender and reaches a minimum internal temperature of 165°F and 74°C. For a thicker sauce, uncover during the last 5 minutes.
6
6. Meanwhile, make the rice. In a medium saucepan, heat 1/2 tablespoon oil over medium heat. Add the remaining 2 minced garlic cloves and cook for 20 seconds without over-browning. Add the rice and stir for 1 minute to lightly toast it.
7
7. Add the water and 1/2 teaspoon salt to the rice. Once boiling, reduce to low, cover, and cook for 18 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
8
8. For the plantains, heat the remaining 1/2 tablespoon oil in a skillet over medium heat. Fry the ripe plantain slices for 2 to 3 minutes per side until golden and caramelized. Drain briefly on a plate.
9
9. Serve a portion of garlic rice with the chicken and plenty of creole sauce spooned over the top. Add the sweet fried plantains on the side and finish with chopped fresh cilantro.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours. Green olives stuffed with pimento add a very Cuban character to the sauce.

Substitutions

You can use boneless chicken thighs and reduce the cooking time slightly. Cilantro can be replaced with parsley. If you do not have sour orange, use half orange juice and half 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
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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
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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
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