Cuban Roasted Chicken in Annatto-Lime Marinade with Red Bean Rice and Garlic Calabaza

Name: Cuban Roasted Chicken in Annatto-Lime Marinade with Red Bean Rice and Garlic Calabaza
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 6 cloves garlic; 3 tbsp lime juice; 3 tbsp olive oil; 2 tsp ground annatto; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 1/4 cups white onion; 1 cup green bell pepper; 1 leaf bay leaf; 1 cup long-grain rice; 1 1/2 cups cooked red beans; 2 cups chicken broth; 4 cups calabaza squash; 1 tbsp white wine vinegar; 1/4 cup fresh cilantro

An original Cuban-inspired recipe featuring chicken thighs marinated with garlic, cumin, annatto, and lime, then roasted until juicy and golden. It is served with flavorful rice cooked with red beans and garlic sautéed calabaza, creating a homey, aromatic dish full of criollo character.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
18 g garlic (4 cloves for the adobo, 2 for the calabaza)
45 ml lime juice (freshly squeezed)
45 ml olive oil (divided entre adobo and calabaza)
4 g ground annatto (for color and sabor)
3 g ground cumin
2 g dried oregano
8 g salt (divided or to taste)
2 g black pepper
180 g white onion (chopped; mitad for chicken and mitad for arroz)
120 g green bell pepper (chopped; mitad for chicken and mitad for arroz)
1 unit bay leaf
200 g long-grain rice (enjuagado)
260 g cooked red beans (escurridos, reservando a poco of líquido if desired)
480 ml chicken broth (for cocinar the arroz)
450 g calabaza squash (pelada and cut diced small)
15 ml white wine vinegar (for avivar the calabaza)
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

563 kcal

Calories

35 g

Protein

45 g

Carbs

26 g

Fat

6 g

Fiber

39 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.
2
2. In a large bowl, combine 4 crushed garlic cloves, lime juice, 1 1/2 tablespoons olive oil, ground annatto, cumin, dried oregano, 1 teaspoon salt, and black pepper. Add the chicken and toss well to coat in the marinade. Let it rest for 15 minutes while you prepare the remaining ingredients.
3
3. Heat a large oven-safe skillet over medium-high heat. Add half of the chopped onion, half of the green bell pepper, and the bay leaf along with the marinated chicken. Cook for 4 to 5 minutes, turning once, until the chicken develops some color and the vegetables soften slightly.
4
4. Transfer the skillet to the oven and roast the chicken for 22 to 25 minutes at 425 °F / 220 °C, or until fully cooked and juicy. Remove the bay leaf at the end.
5
5. While the chicken roasts, place a medium saucepan over medium heat. Add the rice, the remaining onion, and the remaining green bell pepper. Cook for 2 minutes, stirring, to lightly toast the rice and release the aroma of the vegetables.
6
6. Stir in the cooked red beans, chicken broth, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest covered for 5 minutes; then fluff with a fork.
7
7. For the calabaza, heat the remaining 1 1/2 tablespoons olive oil in a skillet over medium heat. Add the calabaza squash and cook for 8 minutes, stirring occasionally, until it begins to brown.
8
8. Add the remaining 2 minced garlic cloves, white wine vinegar, and a pinch of salt. Cook for 4 to 5 minutes more, until the squash is tender but not falling apart.
9
9. Remove the chicken from the oven and let it rest for 3 minutes. Mix the fresh cilantro into the red bean rice.
10
10. Serve a bed of red bean rice, place the roasted chicken on top or alongside, and add the garlic calabaza. Spoon the pan juices over the chicken before serving.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator. For a more golden finish, you can broil it for 1 to 2 minutes at the end, watching closely.

Substitutions

You can use skin-on thighs or chicken breast, adjusting the cooking time as needed. If calabaza is unavailable, use butternut squash. Cilantro can be replaced with fresh parsley.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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