Cuban Braised Chicken with Tamarind, Peppers, and Savory Coconut Rice

Name: Cuban Braised Chicken with Tamarind, Peppers, and Savory Coconut Rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 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; 2 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup red bell pepper; 1 cup green bell pepper; 2 tbsp tomato paste; 1 cup tomato puree; 3 tbsp tamarind pulp; 1/2 cup hot water; 2 leaves bay leaves; 2 tsp brown sugar; 1 tbsp white vinegar; 1/3 cup green olives; 1/4 cup fresh cilantro; 1 cup long-grain rice; 1 cup coconut milk; 1 cup water; 1 tbsp butter

An original Cuban dish of chicken thighs seared and then braised in a criollo-style sauce with tomato, tamarind, peppers, and gentle spices, served with savory coconut rice scented with bay leaf. It balances tang, sweetness, and depth in a comforting homestyle format.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground cumin
2 g dried oregano
18 g garlic (chopped; divided)
30 ml vegetable oil (divided)
180 g white onion (en plumas finas; divided)
120 g red bell pepper (in strips)
120 g green bell pepper (in strips)
30 g tomato paste
240 ml tomato puree
45 g tamarind pulp
120 ml hot water (for disolver the tamarindo)
2 unit bay leaves (divided)
8 g brown sugar
15 ml white vinegar
60 g green olives (boneless, en mitades)
12 g fresh cilantro (chopped)
220 g long-grain rice (enjuagado)
240 ml coconut milk
240 ml water (for the arroz)
14 g butter

Nutrition facts

per serving

596 kcal

Calories

35 g

Protein

42 g

Carbs

31 g

Fat

3 g

Fiber

39 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. Season the chicken with 1 teaspoon salt, black pepper, cumin, oregano, and half of the minced garlic. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Dissolve the tamarind pulp in 120 ml (1/2 cup) hot water until smooth. Set aside.
3
3. In a wide Dutch oven or deep skillet, heat 1 tablespoon oil over medium-high heat. Brown the chicken for 3 to 4 minutes per side, without fully cooking it through. Remove and set aside on a plate.
4
4. In the same pot, add the remaining tablespoon of oil. Sauté half of the onion, the red and green peppers, and the remaining garlic for 5 minutes, until softened.
5
5. Stir in the tomato paste and cook for 1 minute, stirring. Add the tomato puree, tamarind mixture, brown sugar, white vinegar, 1 bay leaf, 1/2 teaspoon salt, and the green olives. Cook 2 minutes more.
6
6. Return the chicken to the pot along with any juices. Reduce to medium-low, cover, and cook for 30 to 35 minutes, stirring once halfway through, until the chicken is very tender and the sauce is slightly thickened.
7
7. While the chicken braises, make the rice. In a medium saucepan, melt the butter over medium heat. Add the remaining onion and cook for 3 minutes until translucent.
8
8. Add the rinsed rice and stir for 1 minute to lightly toast it. Pour in the coconut milk and 240 ml (1 cup) water, add the remaining bay leaf and 1/4 teaspoon salt. When it reaches a boil, reduce to very low, cover, and cook for 15 minutes.
9
9. Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf and fluff with a fork.
10
10. If you want to keep the chicken warm before serving, place it in a preheated oven at 200°F (95°C) for up to 10 minutes, tightly covered. This is optional if serving immediately.
11
11. Adjust the seasoning of the chicken if needed. Add the fresh cilantro to the braise and gently stir. Serve the chicken with plenty of sauce over or alongside the savory coconut rice.

Chef tips

For deeper flavor, brown the chicken well without moving it too much at first. If the sauce reduces more than you want, add 2 to 3 tablespoons of water before finishing the braise. The rice turns out best if it rests covered for the full 10 minutes.

Substitutions

You can use skin-on chicken thighs and remove the skin after browning. Tamarind pulp can be replaced with diluted tamarind concentrate to taste. If you prefer not to use butter, replace it with 1 additional tablespoon of vegetable oil for a dairy-free version.

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
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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