Cuban Chicken in Tamarind and Sweet Pepper Sauce with Yellow Rice and Roasted Ripe Plantain

Name: Cuban Chicken in Tamarind and Sweet Pepper Sauce with Yellow Rice and Roasted Ripe Plantain
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 ground cumin; 1 tsp dried oregano; 6 cloves garlic; 1/2 cup orange juice; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup sweet pepper; 3 tbsp tamarind paste; 1 cup tomato puree; 2 cups chicken broth; 1 leaf bay leaf; 2 tsp brown sugar; 1/4 cup green olives; 1 1/2 cups long-grain rice; 1 tsp ground turmeric; 2 plantains ripe plantains; 1 tbsp butter; 2 tbsp fresh cilantro; 1 tbsp lime juice

A Cuban-inspired main dish featuring chicken thighs seared and then simmered in a sweet-tangy tamarind, tomato, garlic, and sweet pepper sauce. It is served with fragrant yellow rice and roasted ripe plantain for a classic Caribbean contrast of flavors.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-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)
3 g ground cumin (divided)
2 g dried oregano (divided)
18 g garlic (chopped, divided)
120 ml orange juice (for marinar the chicken)
45 ml vegetable oil (divided)
180 g white onion (chopped diced small, divided)
120 g sweet pepper (without semillas and chopped)
45 g tamarind paste (without semillas)
240 ml tomato puree
480 ml chicken broth (divided)
1 unit bay leaf
8 g brown sugar
40 g green olives (sliced)
280 g long-grain rice (enjuagado)
2 g ground turmeric
2 unit ripe plantains (pelados and cut a lo largo)
14 g butter (derretida)
10 g fresh cilantro (chopped for terminar)
15 ml lime juice (for finalizar)

Nutrition facts

per serving

612 kcal

Calories

33 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

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. In a bowl, mix the chicken with 4 g (3/4 tsp) salt, black pepper, half of the cumin, half of the oregano, half of the garlic, and the orange juice. Let it marinate for 15 minutes while you prepare the rest.
2
Place the ripe plantains on a baking tray, brush them with the melted butter, and season with a pinch of salt. Roast at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until golden and tender.
3
Meanwhile, heat 2 tbsp vegetable oil in a wide pot over medium-high heat. Sear the marinated chicken for 3 to 4 minutes per side. Remove and set aside.
4
In the same pot, add the remaining onion and sweet pepper. Cook for 4 minutes until softened. Stir in the rest of the garlic, cumin, and oregano, and cook 30 seconds more.
5
Add the tamarind paste, tomato puree, brown sugar, green olives, bay leaf, and 240 ml (1 cup) of chicken broth. Mix well and bring to a gentle simmer.
6
Return the chicken to the pot along with any juices. Reduce the heat to medium-low, partially cover, and cook for 20 to 25 minutes, until the chicken is tender and fully cooked.
7
For the yellow rice, heat the remaining 1 tbsp oil in a medium saucepan over medium heat. Sauté the reserved half of the onion for 2 minutes. Add the rice, turmeric, and 4 g (3/4 tsp) salt, and stir for 1 minute.
8
Pour the remaining 240 ml (1 cup) chicken broth into the rice. Once boiling, reduce the heat to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.
9
Remove the bay leaf from the chicken sauce. Add the lime juice and adjust salt if needed. If you want a thicker sauce, simmer uncovered for 2 to 3 minutes more.
10
Serve the yellow rice as a base, spoon the tamarind chicken and sauce on top, and add the roasted ripe plantains on the side. Finish with chopped fresh cilantro.

Chef tips

For deeper flavor, marinate the chicken for up to 1 hour in the refrigerator. Sear the chicken well before simmering to build better color and flavor in the sauce.

Substitutions

You can use bone-in chicken thighs, slightly increasing the cooking time. If you do not have sweet pepper, substitute mild red bell pepper. The butter for the plantains can be replaced with vegetable oil to avoid dairy.

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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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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