Cuban Chicken with Achiote-Lime Sofrito, Red Bean Rice, and Roasted Sweet Plantain

Name: Cuban Chicken with Achiote-Lime Sofrito, Red Bean Rice, and Roasted Sweet Plantain
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 cup long-grain white rice; 1 1/2 cups cooked red beans; 2 whole ripe plantains; 1 1/4 cups white onion; 1 cup green bell pepper; 6 cloves garlic; 2/3 cup crushed tomato; 2 cups chicken broth; 3 tbsp lime juice; 2 tsp lime zest; 1 tbsp achiote paste; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 leaf bay leaf; 3 tbsp olive oil; 1 tbsp white vinegar; 2 tsp brown sugar; 1 1/2 tsp salt; 3/4 tsp black pepper; 1/2 cup fresh cilantro; 1 tbsp butter

A Cuban-inspired main dish featuring chicken thighs browned and simmered in a fragrant achiote, garlic, onion, and lime sofrito, served with red bean rice and roasted sweet plantain. It brings together classic criollo flavors, citrus notes, and gentle spice in an original homemade recipe.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
200 g long-grain white rice (enjuagado)
260 g cooked red beans (1/2 cup de su líquido)
2 units ripe plantains (pelados and cut a lo largo)
180 g white onion (chopped in strips finas)
120 g green bell pepper (chopped diced small)
18 g garlic (chopped fino)
160 g crushed tomato (without sugar added)
480 ml chicken broth (divided)
45 ml lime juice (freshly squeezed)
4 g lime zest (finely grated)
20 g achiote paste
4 g ground cumin (divided)
2 g dried oregano (divided)
1 leaf bay leaf
45 ml olive oil (divided)
15 ml white vinegar
8 g brown sugar
8 g salt (or to taste, divided)
2 g black pepper (divided)
16 g fresh cilantro (chopped)
14 g butter (for the arroz)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

58 g

Carbs

27 g

Fat

6 g

Fiber

52 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

Dairy

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the ripe plantains on a baking tray, brush them with 1 tablespoon olive oil, sprinkle with brown sugar and a pinch of salt, and set aside.
2
2. In a large bowl, mix the chicken with 1 tablespoon lime juice, lime zest, achiote paste, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the rest.
3
3. Heat 1 tablespoon olive oil in a wide pot or Dutch oven over medium-high heat. Brown the chicken for 3 to 4 minutes per side until colored. Transfer to a plate.
4
4. In the same pot, add the onion, green bell pepper, and garlic. Cook for 4 minutes, stirring, until the onion softens. Stir in the crushed tomato, remaining cumin, remaining oregano, white vinegar, and bay leaf. Cook 3 minutes more.
5
5. Return the chicken to the pot. Add 240 ml / 1 cup chicken broth and 2 tablespoons lime juice. Once gently simmering, lower the heat, partially cover, and cook for 25 minutes, stirring once, until the chicken is tender and fully cooked.
6
6. Meanwhile, roast the ripe plantains for 18 to 22 minutes at 220°C / 425°F, turning halfway through, until golden at the edges and soft inside.
7
7. For the rice, heat the butter with the remaining tablespoon of olive oil in a saucepan over medium heat. Add the white rice and cook for 1 minute, stirring to lightly toast the grains.
8
8. Add the cooked red beans with 120 ml / 1/2 cup of their liquid, the remaining 240 ml / 1 cup chicken broth, 1/2 teaspoon salt, and the remaining black pepper. Bring to a boil, lower the heat, cover, and cook for 18 minutes or until the rice is tender.
9
9. Turn off the heat under the rice and let it rest, covered, for 5 minutes. Then fold in half of the fresh cilantro with a fork to fluff the grains.
10
10. Remove the bay leaf from the chicken and adjust salt if needed. Serve the red bean rice, place the chicken with its achiote-lime sofrito on top or alongside, add the roasted sweet plantains, and finish with the remaining fresh cilantro.

Chef tips

For a deeper sofrito flavor, marinate the chicken for 30 minutes instead of 10. For a more golden finish, you can place the chicken under the broiler for 2 to 3 minutes at 230°C / 450°F before serving.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time by 10 to 15 minutes. Red beans can be replaced with cooked black beans for a different profile. If you do not have achiote paste, use 1 teaspoon sweet paprika plus 1 extra teaspoon olive oil.

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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