Cuban Chicken in Warm Sour Orange Escabeche with Black Bean Rice and Roasted Squash

Name: Cuban Chicken in Warm Sour Orange Escabeche with Black Bean Rice and Roasted Squash
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 3/4 cup sour orange juice; 6 cloves garlic; 2 tsp dried oregano; 2 tsp ground cumin; 1 3/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 1/2 cups white onion; 2/3 cup Cuban sweet pepper; 2 leaves bay leaves; 1 tbsp white vinegar; 1 cup long-grain white rice; 1 1/2 cups cooked black beans; 1 1/2 cups water; 1 lb squash; 1/2 cup red onion; 1/4 cup fresh cilantro; 1 tsp brown sugar

An original Cuban main dish featuring browned chicken thighs finished in a warm sour orange escabeche with onion and garlic, served with black bean rice and cumin-roasted squash. It carries classic Cuban flavors of citrus, bay leaf, oregano, and sweet pepper, balancing brightness, softness, and roasted notes.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
180 ml sour orange juice (si no se consigue, ver sustituciones)
18 g garlic (chopped; divided)
4 g dried oregano (divided)
4 g ground cumin (divided)
10 g salt (or to taste; divided)
2 g black pepper (divided)
45 ml olive oil (divided)
200 g white onion (en pluma fina)
80 g Cuban sweet pepper (in strips)
2 unit bay leaves
15 ml white vinegar
200 g long-grain white rice (enjuagado)
260 g cooked black beans (1/2 cup de su caldo reservado)
360 ml water (for the arroz)
450 g squash (pelada and diced medium)
60 g red onion (finely chopped)
12 g fresh cilantro (chopped)
4 g brown sugar (for equilibrar the acidez)

Nutrition facts

per serving

545 kcal

Calories

33 g

Protein

48 g

Carbs

24 g

Fat

6 g

Fiber

42 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 220 °C / 425 °F. In a bowl, toss the squash with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned on the edges.
2
2. While the squash roasts, season the chicken with half of the chopped garlic, 1 teaspoon oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 60 ml / 1/4 cup of the sour orange juice, mix well, and let rest for 10 minutes.
3
3. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until colored. Transfer to a plate; it does not need to be fully cooked at this stage.
4
4. In the same skillet, reduce to medium heat and add the white onion, sweet pepper, and remaining garlic. Cook for 4 minutes, stirring, until the onion softens. Stir in the bay leaves, remaining oregano, vinegar, brown sugar, and remaining sour orange juice.
5
5. Return the chicken and any accumulated juices to the skillet. Cook over medium-low heat for 12 to 15 minutes, turning once, until the chicken is tender and fully cooked and the sauce is light but flavorful.
6
6. For the rice, heat 1 tablespoon olive oil in a medium pot over medium heat. Add the red onion and cook for 2 minutes. Add the rice and stir for 1 minute to lightly toast it.
7
7. Add the water, 120 ml / 1/2 cup of the black bean cooking liquid, 1/2 teaspoon salt, and a pinch of black pepper. Once boiling, reduce the heat to low, cover, and cook for 15 minutes.
8
8. Uncover the pot, add the cooked black beans, and fluff with a fork. Cover again and let stand for 5 minutes off the heat so the rice can finish steaming.
9
9. Remove the bay leaves from the chicken. Adjust salt and pepper if needed. Stir half of the fresh cilantro into the warm escabeche to perfume it.
10
10. Serve a base of black bean rice, top with the chicken and its onion and sweet pepper escabeche, add the roasted squash on the side, and finish with the remaining fresh cilantro over the top.

Chef tips

For a more rounded escabeche, let the chicken rest for 5 minutes in the turned-off skillet before serving. The squash should be browned but not falling apart so it adds contrast to the plate.

Substitutions

If sour orange is unavailable, mix 120 ml orange juice with 60 ml lime or lemon juice. You can use skin-on chicken thighs and remove the skin after browning. The squash can be replaced with sweet potato, adjusting oven time based on cube size.

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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