Virginias Cuban Garlic Chicken Food

CUBAN CHICKEN AND RICE

Cuban Chicken and Rice image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped, divided
1 green bell pepper, chopped, divided
1 tablespoon chopped garlic
1 tablespoon chile powder
3 cups long grain rice
One 8-ounce can tomato sauce
3/4 cup olives stuffed with pimentos, drained
1 tablespoon chopped cilantro

Steps:

Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.

VIRGINIA'S CUBAN GARLIC CHICKEN

Virginia's Cuban Garlic Chicken image

Provided by Food Network

Categories main-dish

Time P1DT30m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

1 cup lime juice
2 cups orange juice
1/2 cup lemon juice
1 tablespoon crushed garlic
1/4 cup olive oil
2 tablespoons ground cumin
Salt and pepper
3 chickens, halved or cut up

Steps:

Mix all the ingredients except the chicken. Add the chicken and marinate in the refrigerator for 1 to 2 days.
Grill chicken over hot heat until cooked through.

CUBAN GARLIC CHICKEN

Cuban Garlic Chicken image

This is straight from Havana, from a restaurant called "Gladys' House". Adapted from a recipe printed in the Chicago Tribune. You can find bottled sour orange juice in Hispanic markets or well-stocked Hispanic aisles in your local grocery store. Cook/prepare time includes marination time of one hour. I'm having a really hard time getting the first ingredient through the Zaar editor, but it's 2, 3-4 lb. chickens, cut into serving pieces

Provided by Hey Jude

Categories Chicken

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 lbs whole chickens (2 3-4 lb. chicken, cut into pieces)
12 garlic cloves, coarsely chopped
1 cup sour orange juice (or 1/2 cup orange juice mixed with 1/2 cup lime juice)
1 tablespoon salt
1 tablespoon white vinegar
1 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Steps:

Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
Remove the chicken to a platter, spoon garlic sauce over the pieces.

CUBAN CHICKEN

Cuban Chicken image

Make and share this Cuban Chicken recipe from Food.com.

Provided by KerfuffleUponWincle

Categories Lunch/Snacks

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb chicken breast (sliced, approximately 3 breasts)
3 limes (juice and zest)
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried onion
1 1/2 teaspoons garlic powder
1 tablespoon soy sauce
1 pinch crushed red pepper flakes
lime wedge (to garnish)

Steps:

Place chicken breasts in a gallon sized zip bag or a large bowl with lid.
In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for several hours or overnight.
Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink, and nicely browned outside.
Garnish with lime wedges; serve with yellow rice and black beans.

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