Cuban Chicken in Ají Dulce and Lime Sofrito with Malanga Mash and Crispy Onion

Name: Cuban Chicken in Ají Dulce and Lime Sofrito with Malanga Mash and Crispy Onion
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/4 cup fresh lime juice; 6 cloves garlic; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/2 cups white onion; 2 tbsp all-purpose flour; 1 cup ají dulce peppers; 1 cup tomato; 2 tbsp tomato paste; 1 cup chicken broth; 1 leaf bay leaf; 1.5 lb peeled malanga, cubed; 2 tbsp butter; 1/2 cup milk; 2 tbsp fresh cilantro

An original Cuban-inspired main dish featuring browned chicken thighs finished in a light sofrito of ají dulce peppers, tomato, garlic, and lime, served over creamy malanga mash and topped with crispy onion. Homestyle, citrusy, deeply criollo flavors.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
60 ml fresh lime juice (divided)
18 g garlic (chopped)
4 g ground cumin
2 g dried oregano
8 g salt (divided)
2 g black pepper
45 ml vegetable oil (divided)
220 g white onion (the mitad en pluma fina and the mitad chopped)
16 g all-purpose flour (for the onion crujiente)
90 g ají dulce peppers (without semillas and chopped)
150 g tomato (chopped)
30 g tomato paste
240 ml chicken broth
1 unit bay leaf
700 g peeled malanga, cubed
28 g butter
120 ml milk (hot)
8 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

486 kcal

Calories

31 g

Protein

28 g

Carbs

27 g

Fat

4 g

Fiber

24 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

GlutenDairy

Instructions

1
1. In a bowl, mix the chicken with 30 ml (2 tbsp) lime juice, half of the minced garlic, the cumin, oregano, 4 g (3/4 tsp) salt, and black pepper. Let it marinate for 15 minutes while you prepare the rest.
2
2. Place the malanga in a pot with enough water to cover it and add a pinch of salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.
3
3. Meanwhile, toss the sliced onion with the all-purpose flour and a pinch of salt. Shake off the excess flour.
4
4. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat, about 350°F/175°C oil temperature. Fry the floured onion for 4 to 6 minutes, stirring frequently, until golden and crisp. Remove and drain on paper towels.
5
5. In the same skillet, add the remaining 15 ml (1 tbsp) oil if needed. Brown the marinated chicken over medium-high heat for 3 to 4 minutes per side, until nicely colored. Transfer to a plate.
6
6. Reduce to medium heat. Add the chopped onion and cook for 3 minutes. Stir in the ají dulce peppers and the remaining garlic, and cook for 2 more minutes.
7
7. Add the chopped tomato, tomato paste, and bay leaf. Cook for 3 minutes, stirring, until the tomato softens and the paste darkens slightly.
8
8. Pour in the chicken broth and the remaining 30 ml (2 tbsp) lime juice. Scrape the bottom of the skillet to release the browned bits. Return the chicken to the skillet along with any juices.
9
9. Cover and cook over medium-low heat for 18 to 20 minutes, until the chicken is tender and reaches an internal temperature of 165°F/74°C. Uncover for the last 3 minutes if you want a slightly thicker sauce. Remove the bay leaf.
10
10. Drain the cooked malanga and mash it with the butter, warm milk, and remaining salt until smooth. Adjust the texture with a little more milk or hot water if desired.
11
11. Spoon a base of malanga mash onto each plate. Top with the chicken and its sofrito, finish with the crispy onion, and sprinkle with fresh cilantro.
12
12. Serve immediately while hot.

Chef tips

For deeper flavor, marinate the chicken for up to 1 hour in the refrigerator. If the malanga becomes too thick when mashed, add warm liquid a little at a time to keep it silky.

Substitutions

You can substitute malanga with cassava or sweet potato, though the texture will change. If you cannot find ají dulce peppers, use a mix of red bell pepper and a little green pepper. For a dairy-free version, use olive oil instead of butter and an unsweetened plant-based milk instead of regular milk.

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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