Cuban Chicken in Annatto-Lime Sofrito with Red Bean Rice and Roasted Squash

Name: Cuban Chicken in Annatto-Lime Sofrito with Red Bean Rice and Roasted Squash
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 1/2 tsp salt; 1 tsp black pepper; 2 whole lime; 6 cloves garlic; 1 tsp dried oregano; 1 1/2 tsp ground cumin; 1 1/2 tsp ground annatto; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1 cup tomato; 1 leaf bay leaf; 1 cup chicken broth; 1.1 lb squash; 1 cup long-grain rice; 1 1/2 cups cooked red beans; 2 cups chicken broth; 1/4 cup fresh cilantro; 1 tsp brown sugar

An original Cuban-inspired recipe featuring browned chicken thighs simmered in a fragrant annatto, garlic, onion, bell pepper, and lime sofrito. It is served with tender red bean rice and cumin-roasted squash for a complete, comforting, and flavorful Caribbean-style meal.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 units lime (juice and zest, divided)
18 g garlic (chopped finely)
2 g dried oregano
4 g ground cumin (divided)
4 g ground annatto
45 ml vegetable oil (divided)
180 g white onion (diced small)
120 g green bell pepper (diced small)
150 g tomato (chopped)
1 unit bay leaf
240 ml chicken broth (for the chicken)
500 g squash (pelada and diced)
190 g long-grain rice (enjuagado)
260 g cooked red beans (1/2 cup de su líquido si está disponible)
480 ml chicken broth (for the arroz)
12 g fresh cilantro (chopped)
4 g brown sugar (for equilibrar the acidez)

Nutrition facts

per serving

560 kcal

Calories

35 g

Protein

43 g

Carbs

26 g

Fat

6 g

Fiber

37 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

No declared allergens

Instructions

1
1. Preheat the oven to 425°F / 220°C. Place the squash on a baking tray and toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and a pinch of black pepper. Roast for 25 to 30 minutes at 425°F / 220°C, turning halfway through, until tender and browned.
2
2. In a bowl, season the chicken thighs with the zest of 1 lime, 2 tablespoons lime juice, the minced garlic, dried oregano, ground annatto, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and let rest for 15 minutes while you prepare the remaining ingredients.
3
3. Heat 1 tablespoon vegetable oil in a wide pot or deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until well colored. Transfer the chicken to a plate.
4
4. In the same pot, add the remaining 1 tablespoon vegetable oil, the white onion, and green bell pepper. Cook for 4 minutes over medium heat until softened. Add the tomato, bay leaf, brown sugar, and 1 additional tablespoon lime juice. Cook 3 minutes more, scraping the bottom to blend the flavors.
5
5. Return the chicken to the pot and add 1 cup chicken broth. Once it reaches a gentle simmer, reduce the heat, cover, and cook for 20 to 25 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.
6
6. While the chicken cooks, make the rice. In a medium saucepan, combine the long-grain rice, cooked red beans, 2 cups chicken broth, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/2 cup of the bean cooking liquid if available; otherwise use the same amount of water. Bring to a boil.
7
7. Once the rice boils, reduce to low heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Add the fresh cilantro and fluff with a fork.
8
8. Remove the bay leaf from the chicken and adjust with the juice of the remaining lime, plus more salt or black pepper to taste. If you want a slightly thicker sauce, simmer uncovered for 2 to 3 more minutes over medium heat.
9
9. Serve the red bean rice as the base, spoon the chicken and its annatto sofrito over it, and add the hot roasted squash on the side.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator. If you want a glossier finish, stir an extra tablespoon of broth into the sofrito just before serving.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time slightly. The squash can be replaced with sweet potato or butternut squash. If ground annatto is unavailable, use a small amount of sweet paprika, though the flavor will change.

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