Cuban Chicken Recipe

Marinate the Chicken

In a large bowl, combine lime juice, olive oil, minced garlic, cumin, oregano, salt, and black pepper. Add chicken thighs and coat well. Marinate for at least 30 minutes, preferably overnight.

Grill the Chicken

Preheat the grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove and let rest.

Prepare the Plantains

Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.

Sauté the Plantains

In a large skillet, heat vegetable oil over medium heat. Add plantain slices and cook for about 3-4 minutes per side until golden brown. Remove from skillet and sprinkle with salt.

Cook the Rice

In a medium saucepan, combine long-grain rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until rice is cooked and water is absorbed.

Prepare Pico de Gallo

In a bowl, mix diced tomatoes, diced onion, chopped cilantro, and lime juice. Season with salt to taste.

Heat the Beans

In a saucepan, combine drained black beans, cumin, garlic powder, and salt. Heat over medium until warmed through, about 5 minutes.

Add Cotija

Remove from heat and stir in crumbled Cotija cheese.

Pickle the Onions

In a small bowl, combine thinly sliced red onion, white vinegar, sugar, and salt. Stir to dissolve the sugar and salt. Let sit for at least 30 minutes to pickle.

Make the Sauce

In a blender, combine fresh cilantro, minced garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning as needed.

Plate the Dish

On each plate, serve grilled chicken with sautéed plantains, Spanish rice topped with pico de gallo, and black beans with Cotija cheese. Drizzle with Peruvian green sauce and top with pickled onions and fresh cilantro.