Cuban Chicken in Mild Tamarind and Sweet Pepper Sauce with Toasted Coconut Rice

Name: Cuban Chicken in Mild Tamarind and Sweet Pepper Sauce with Toasted Coconut Rice
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 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp ground cumin; 1 tsp dried oregano; 6 cloves garlic; 1/2 cup orange juice; 3 tbsp tamarind paste; 2 tbsp vegetable oil; 1 1/4 cups white onion; 3/4 cup sweet peppers; 1 cup red bell pepper; 1 leaf bay leaf; 1/2 cup tomato puree; 3/4 cup chicken broth; 1 tbsp apple cider vinegar; 2 tsp brown sugar; 1 1/3 cups long-grain rice; 1/3 cup unsweetened shredded coconut; 1 cup coconut milk; 1 cup water; 1 tbsp butter; 1/4 cup fresh cilantro; 4 wedges lime wedges

An original Cuban-inspired recipe featuring browned chicken thighs simmered in a balanced sauce of tamarind, sweet peppers, garlic, and cumin, served with fragrant toasted coconut rice. The result is comforting, savory, and gently sweet-tart, with warm Caribbean flavor.

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)
3 g ground cumin (divided)
2 g dried oregano
18 g garlic (chopped)
120 ml orange juice (preferiblemente fresh)
45 g tamarind paste
30 ml vegetable oil (divided)
180 g white onion (en pluma fina)
90 g sweet peppers (without semillas and chopped)
120 g red bell pepper (in strips finas)
1 unit bay leaf
120 ml tomato puree
180 ml chicken broth
15 ml apple cider vinegar
8 g brown sugar
260 g long-grain rice (enjuagado and escurrido)
25 g unsweetened shredded coconut
240 ml coconut milk
240 ml water (hot)
14 g butter
10 g fresh cilantro (chopped for terminar)
4 units lime wedges (for servir)

Nutrition facts

per serving

604 kcal

Calories

33 g

Protein

45 g

Carbs

31 g

Fat

3 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

Dairy

Instructions

1
1. In a bowl, season the chicken with 1 teaspoon salt, black pepper, 1/2 teaspoon cumin, oregano, half of the garlic, and the orange juice. Mix well and let rest in the refrigerator for 15 minutes.
2
2. Meanwhile, prepare the rice base. In a medium pot, toast the shredded coconut over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Transfer it to a plate.
3
3. In the same pot, add the butter and 1/2 tablespoon vegetable oil. Add the rice and sauté for 2 minutes, stirring. Pour in the coconut milk, hot water, 1/2 teaspoon salt, and the toasted coconut. Once it boils, lower the heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
4
4. Heat the remaining 1 1/2 tablespoons vegetable oil in a wide skillet or braiser over medium-high heat. Brown the chicken, drained from the marinade, for 3 to 4 minutes per side. Set the chicken aside and keep the remaining marinade.
5
5. In the same skillet, cook the onion, sweet peppers, and red bell pepper for 5 minutes until softened. Add the remaining garlic and cook 30 seconds more.
6
6. Stir in the tamarind paste, tomato puree, reserved marinade, chicken broth, apple cider vinegar, brown sugar, bay leaf, the remaining 1/2 teaspoon cumin, and the remaining 1/2 teaspoon salt. Mix well until the sauce is smooth.
7
7. Return the chicken to the skillet along with any juices. When the sauce reaches a gentle boil, reduce the heat to medium-low, partially cover, and cook for 20 to 22 minutes, until the chicken is very tender and cooked through. If using a thermometer, the thickest part of the chicken should reach 165°F and 74°C.
8
8. Uncover and cook 3 to 5 minutes more so the sauce thickens slightly and clings to the chicken. Remove the bay leaf.
9
9. Serve the chicken with plenty of sauce over or alongside the toasted coconut rice. Finish with fresh cilantro and serve with lime wedges for squeezing over the top.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours. Watch the coconut carefully while toasting because it goes from golden to burnt quickly. If the sauce tastes too intense, add 2 to 3 tablespoons of water or broth at the end.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time by about 10 to 15 minutes. Cilantro can be replaced with parsley. If sweet peppers are unavailable, use more red bell pepper plus a small amount of green bell pepper for complexity.

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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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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