Cuban Chicken in Warm Sour Orange Escabeche with Cilantro Rice and Golden Plantain

Name: Cuban Chicken in Warm Sour Orange Escabeche with Cilantro Rice and Golden Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/4 tsp salt; 1 tsp black pepper; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 6 cloves garlic; 1/2 cup sour orange juice; 3 tbsp olive oil; 1 1/4 cups white onion; 1 cup red bell pepper; 1 leaf bay leaf; 1 tbsp apple cider vinegar; 2 tsp brown sugar; 1 1/4 cups long-grain white rice; 2 cups water; 1/2 cup fresh cilantro; 2 medium ripe plantains; 1 tbsp butter; 2 tbsp additional water

An original Cuban-inspired recipe featuring seared chicken thighs finished in a warm escabeche of sour orange, garlic, cumin, and peppers, served with fragrant cilantro rice and golden ripe plantain. It balances tangy, sweet, and savory Creole flavors in a vibrant homemade dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-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, divided)
4 g ground cumin (divided)
2 g dried oregano
18 g garlic (chopped, divided)
120 ml sour orange juice (si no se consigue, usar mitad juice of orange and mitad juice of lima)
45 ml olive oil (divided)
180 g white onion (en pluma fina)
120 g red bell pepper (in strips finas)
1 unit bay leaf
15 ml apple cider vinegar
8 g brown sugar
240 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
20 g fresh cilantro (chopped)
400 g ripe plantains (pelados and cut en diagonal)
14 g butter
30 ml additional water (for aflojar the escabeche si es necesario)

Nutrition facts

per serving

610 kcal

Calories

33 g

Protein

58 g

Carbs

26 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

Dairy

Instructions

1
1. Season the chicken with 4 g (about 3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 2 g (3/4 tsp) cumin, the dried oregano, and half of the chopped garlic. Add the sour orange juice and marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, place the white rice in a medium saucepan with 480 ml (2 cups) water, 2 g (about 1/4 tsp) salt, and 15 ml (1 tbsp) olive oil. Bring to a boil, reduce to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed.
3
3. Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork and fold in the chopped fresh cilantro. Keep warm.
4
4. Heat a large skillet or braiser over medium-high heat. Add 15 ml (1 tbsp) olive oil. Remove the chicken from the marinade and reserve the marinade. Sear the chicken for 3 to 4 minutes per side until browned. It should reach an internal temperature of 165°F / 74°C by the end of cooking. Transfer temporarily to a plate.
5
5. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil, the onion, red bell pepper, remaining garlic, remaining cumin, remaining black pepper, bay leaf, and 2 g (about 1/4 tsp) salt. Cook for 5 to 6 minutes, stirring, until the vegetables are softened but still vibrant.
6
6. Pour in the reserved marinade, apple cider vinegar, and brown sugar. Cook for 2 minutes over medium heat until the sugar dissolves and the liquid becomes fragrant. If you want a slightly looser sauce, add 30 ml (2 tbsp) additional water.
7
7. Return the chicken and any collected juices to the skillet. Reduce to medium-low, cover partially, and cook for 10 to 12 minutes, turning once, until the chicken is tender and nicely glazed with the warm escabeche.
8
8. In another skillet, melt the butter over medium heat. Add the ripe plantains and cook for 2 to 3 minutes per side until golden and caramelized. If preferred, keep them warm in a 200°F / 95°C oven for a few minutes while you finish the chicken.
9
9. Serve a bed of cilantro rice, top with the chicken, onion, and pepper mixture, spoon over the warm escabeche, and add the golden plantains on the side.
10
10. To reheat leftovers, warm the chicken and sauce in a skillet over medium heat until it reaches 165°F / 74°C, and reheat the rice separately with a tablespoon of water to restore moisture.

Chef tips

For a flavor closer to classic Cuban profiles, keep the onion slightly tender-crisp so it maintains character in the escabeche. The plantain should be very ripe, with a deeply yellow peel and dark spots, for the best caramelization.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time slightly. If sour orange is unavailable, combine 60 ml (1/4 cup) orange juice with 60 ml (1/4 cup) lime juice. Cilantro can be replaced with parsley for a different but still fresh profile.

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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