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Overhead photo of Cuban spiced chicken and rice in a skillet
Cuban Spiced Chicken and Rice
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Winner, winner, chicken dinner! This Cuban Spiced Chicken and Rice is deliciously healthy-ish comfort food.

Course: Main Dish
Cuisine: Cuban
Servings: 6 servings
Calories: 349 kcal
Author: MaryAnn Dwyer
Ingredients
Chicken Marinade
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 Tbsp. olive oil
  • 1 medium jalapeno, seeded and finely chopped
  • 2 tsp. dried thyme leaves
  • 2 tsp. Hungarian paprika
  • 2 tsp. freshly ground black pepper
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 2 1/2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
Chicken
  • 1 Tbsp. olive oil
  • 1 1/2 cups yellow onion, finely chopped
  • 1 cup red bell pepper, chopped
  • 2 large cloves garlic, minced
  • 1 14.5-oz. can diced fire-roasted tomatoes, undrained
  • 1 15.5-oz. can black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 tsp. Hungarian paprika
  • 1/2 tsp. ground cumin
  • salt and pepper to taste
  • 1/4 cup fresh cilantro, roughly chopped
  • lime wedges, optional, for garnishing
  • yellow rice, for serving
Instructions
  1. In a medium bowl, whisk together juices, olive oil, chopped jalapeno and spices through salt. Add chicken to a large Ziploc bag. Pour marinade over the chicken. Seal bag and toss chicken to fully coat all pieces. Place bag in refrigerator for at least 5 hours or overnight, tossing chicken every so often.

  2. In a large skillet, heat one tablespoon olive oil over medium-high heat. Remove chicken from refrigerator and add entire contents of the bag to the skillet. Cook, stirring often for 7-8 minutes until chicken is browned. Remove chicken with a slotted spoon to a large plate. Set aside. Drain all but 1/4 cup fat from the skillet.

  3. Add chopped onions and peppers to the skillet and cook for 3-4 minutes, until softened. Add garlic and continue to cook for one minute. Add tomatoes, beans, broth, paprika, cumin and salt and pepper to taste. Stir until well combined. Bring to a boil. Add chicken and any juices from the plate. Reduce heat to a low simmer and continue to cook for 25 minutes, stirring occasionally.

  4. To serve, add some rice to bowls and top with some of the chicken mixture or place on the side of the rice. Garnish with fresh chopped cilantro and lime wedges.

Nutrition Facts
Cuban Spiced Chicken and Rice
Amount Per Serving
Calories 349 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 180mg60%
Sodium 348mg15%
Potassium 758mg22%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 39g78%
Vitamin A 2185IU44%
Vitamin C 49mg59%
Calcium 65mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.