Cuban Tamarind-Garlic Glazed Chicken with Cilantro Rice and Crispy Yuca

Name: Cuban Tamarind-Garlic Glazed Chicken with Cilantro Rice and Crispy Yuca
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; 2 tsp ground cumin; 1 tsp dried oregano; 6 cloves garlic; 3 tbsp vegetable oil; 1 1/4 cups white onion; 3/4 cup Cuban sweet pepper; 3 tbsp tamarind paste; 1 1/2 tbsp honey; 1/2 cup orange juice; 1 tbsp white vinegar; 1 leaf bay leaf; 1 1/4 cups long-grain white rice; 3 cups water; 1/2 cup fresh cilantro; 1.5 lb yuca; 2 tbsp lime juice

An original Cuban-inspired recipe featuring browned chicken thighs glazed in a sweet-savory tamarind, garlic, cumin, and sweet pepper sauce, served with cilantro-scented white rice and oven-crisp yuca that is crunchy outside and tender inside.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-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)
4 g ground cumin (divided)
2 g dried oregano
18 g garlic (chopped, divided)
45 ml vegetable oil (divided)
180 g white onion (en pluma fina, divided)
90 g Cuban sweet pepper (in strips)
45 g tamarind paste
30 ml honey
120 ml orange juice (natural)
15 ml white vinegar
1 unit bay leaf
240 g long-grain white rice (enjuagado)
720 ml water (divided)
20 g fresh cilantro (chopped)
700 g yuca (pelada and en bastones)
30 ml lime juice (for the yuca)

Nutrition facts

per serving

582 kcal

Calories

31 g

Protein

59 g

Carbs

23 g

Fat

4 g

Fiber

55 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. Place the yuca in a pot with 480 ml (2 cups) water and 1 teaspoon salt. Bring to a boil, reduce the heat, and cook for 15 minutes until just tender but not falling apart. Drain well.
2
2. Toss the drained yuca with 1 tablespoon vegetable oil, 1/2 teaspoon cumin, and the lime juice. Spread on a baking tray and bake at 220°C / 425°F for 25 to 30 minutes, turning halfway through, until golden and crisp.
3
3. Season the chicken with the remaining salt, black pepper, the rest of the cumin, and the dried oregano. Let it stand for 10 minutes while you prepare the other ingredients.
4
4. In a bowl, whisk together the tamarind paste, honey, orange juice, white vinegar, and 120 ml (1/2 cup) water until smooth.
5
5. Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Sauté half of the onion and half of the garlic for 2 minutes. Add the rice and stir for 1 minute to lightly toast it. Add 480 ml (2 cups) water, a pinch of salt, and bring to a boil. Cover and cook over low heat for 16 to 18 minutes until the rice is tender. Turn off the heat, rest for 5 minutes, and fold in the chopped fresh cilantro.
6
6. While the rice cooks, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until well colored.
7
7. Add the remaining onion, sweet pepper, and remaining garlic to the skillet. Cook for 3 minutes, stirring, until the vegetables soften slightly.
8
8. Pour the tamarind mixture into the skillet and add the bay leaf. Reduce to medium heat and cook for 10 to 12 minutes, turning the chicken once, until the sauce thickens and coats it well. The chicken should reach an internal temperature of 74°C / 165°F.
9
9. Remove the bay leaf. Serve the glazed chicken with its sauce over or beside the cilantro rice, with the crispy yuca on the side fresh from the oven.

Chef tips

For deeper flavor, let the seasoned chicken rest for 20 minutes before browning. If you want a shinier glaze, spoon the pan sauce over the chicken during the last 2 minutes of cooking.

Substitutions

You can use bone-in chicken thighs, adjusting the cooking time until they reach 74°C / 165°F in the center. Cuban sweet pepper can be replaced with mild red bell pepper. If you do not have honey, use the same amount of brown sugar.

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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