Cuban Chicken in Spiced Guava Sauce with Light Coconut Rice and Lime Tostones

Name: Cuban Chicken in Spiced Guava Sauce with Light Coconut Rice and Lime Tostones
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1 tsp ground cumin; 6 cloves garlic; 1/3 cup sour orange; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup red bell pepper; 2 tbsp tomato paste; 3/4 cup guava puree; 1 cup chicken broth; 1 leaf bay leaf; 1/4 tsp ground cinnamon; 1 cup long-grain rice; 1/2 cup coconut milk; 3/4 cup water; 2 medium green plantains; 2 tbsp lime; 1/4 cup fresh cilantro

An original Cuban-inspired recipe featuring browned chicken thighs simmered in a smooth guava, tomato, garlic, onion, and warm spice sauce, served with light coconut rice and lime-finished tostones. It balances sweet, savory, and citrusy flavors in a vibrant homestyle dish.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground)
2 g dried oregano
2 g ground cumin
18 g garlic (chopped)
80 ml sour orange (or mezcla of orange and lima)
45 ml vegetable oil (divided)
180 g white onion (en pluma fina)
120 g red bell pepper (in strips finas)
30 g tomato paste
180 ml guava puree (without semillas)
240 ml chicken broth
1 unit bay leaf
0.5 g ground cinnamon
220 g long-grain rice (enjuagado)
120 ml coconut milk
180 ml water (for the arroz)
500 g green plantains (pelados)
30 ml lime (juice fresh)
12 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

58 g

Carbs

27 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

No declared allergens

Instructions

1
1. In a bowl, season the chicken with 1 teaspoon salt, black pepper, oregano, cumin, half of the chopped garlic, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.
2
2. Heat 2 tablespoons vegetable oil in a large skillet or braising pan over medium-high heat. Once hot, brown the chicken for 3 to 4 minutes per side until nicely colored, without fully cooking it through. Remove and set aside on a plate.
3
3. In the same pan, add the onion, red bell pepper, and remaining garlic. Cook over medium heat for 4 to 5 minutes, stirring, until the onion is translucent.
4
4. Add the tomato paste and cook for 1 minute to deepen its flavor. Stir in the guava puree, chicken broth, bay leaf, ground cinnamon, and 1/2 teaspoon salt. Mix until the sauce is smooth.
5
5. Return the chicken and any juices to the pan. When the sauce reaches a gentle simmer, reduce the heat, cover partially, and cook for 25 minutes, stirring once or twice, until the chicken is tender and reaches an internal temperature of 165°F/74°C.
6
6. Meanwhile, make the rice. In a medium saucepan, combine the rice, coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
7
7. Cut the green plantains into thick slices about 3 cm/1 1/4 in wide. Heat the remaining tablespoon of oil in another skillet over medium heat. Fry the slices for 3 to 4 minutes per side until slightly softened and pale golden. Remove from the pan.
8
8. Flatten each slice with a toston press or the bottom of a glass to form discs. Return the tostones to the skillet and cook them for 2 to 3 minutes per side until golden and crisp. Season with a pinch of salt and the fresh lime juice.
9
9. Taste the chicken sauce and adjust the salt if needed. If you want a slightly thicker sauce, simmer it uncovered for 2 to 3 more minutes over medium heat.
10
10. Serve the light coconut rice as the base, spoon the chicken and its spiced guava sauce on top, and add the tostones on the side. Finish with chopped fresh cilantro.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours. The guava puree should be smooth; if using thick guava pulp, thin it with 1 or 2 tablespoons of broth before adding it to the pan.

Substitutions

You can use bone-in chicken thighs with a slightly longer cooking time. If sour orange is unavailable, use equal parts orange and lime juice. 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
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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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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