Cuban Chicken

Cuban Chicken is rated 4.2 out of 5 by 6.
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Prep Time: 25 minutes
Cook Time: 185 minutes
Servings: 6

You can substitute 3 lb. boneless pork shoulder, cut into 2-inch chunks, for the chicken. The cooking time should be increased to 3 to 4 hours at the high-heat setting or 6 to 8 hours at the low-heat setting.

Ingredients:

  • 1 chicken, about 4 lb., cut into 8 serving pieces
  • 1 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 3 Tbs. olive oil
  • 8 garlic cloves, coarsely chopped
  • 3/4 cup fresh orange juice
  • 3/4 cup fresh lime juice (about 5 limes)
  • 1 bay leaf
  • 1 yellow onion, thinly sliced
  • 1/2 cup minced fresh flat-leaf parsley
  • 2 limes, cut into wedges

Directions:

Brown the chicken
Season the chicken with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if necessary, add the chicken, skin side down, and cook until golden brown underneath, about 7 minutes. Turn the chicken over and cook until lightly browned on the other side, about 3 minutes more. Transfer to a slow cooker.

Deglaze the pan
Pour off all but about 1 Tbs. of the fat from the fry pan and return the pan to medium-high heat. Add the garlic and sauté just until fragrant, about 1 minute. Pour in the orange and lime juices. Increase the heat to high, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the contents of the pan over the chicken.

Cook the stew
Add the bay leaf, spread the onion on top and sprinkle with the 1 tsp. salt. Cover and cook on high for 2 1/2 hours or on low for 5 hours according to the manufacturer’s instructions. Remove and discard the bay leaf. Transfer the chicken to a serving dish. Adjust the seasonings of the sauce with salt and a generous amount of pepper. Spoon the onions and sauce over the chicken, garnish with the parsley and serve immediately, passing the lime wedges at the table. Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

Rated 2 out of 5 by from Not flavorful enough I made this with pork. I don’t feel that this recipe receives the praise it was given! It wasn’t bad, but I think that a few herbs and spices would really go a long way in boosting the flavor. Also, the recipe is DRASTICALLY undersalted. I won't be making this again.
Date published: 2017-03-15
Rated 5 out of 5 by from Cuban Pork - yum! We've had too much chicken lately so I used pork. The results were out of this world. I didn't change a thing. It's easy - only requires browning the meat. I am adventurous and don't like repeating recipes but this one stays in the file for many future meals. Company approved, as I gambled and served it to guests. Don't hesitate to try it!
Date published: 2014-10-10
Rated 4 out of 5 by from 5 Stars for Pork; 3 Stars for Chicken I think this recipe is great when preparing it with pork. I also tend to go heavy on the limes. It's just so-so when prepared with a cut-up chicken. It always turns out to be okay in flavor but a rather gloppy mess in texture.
Date published: 2014-08-26
Rated 5 out of 5 by from Used chicken breasts and it melted in your mouth! We are trying to eat really healthy, so we used 6 chicken breasts instead. I used 4 medium yellow onions. Spices I used all WS : Mexican oregano, turkish bay leafs, sweet basil, thyme leaves, & dried lime peel. I did the chicken breast with salt & pepper on both sides and put my Cuisinart slow cooker at 450 to brown chicken on both sides. Took the chicken out and added the diced onion an stirred until translucent. threw chicken back into slow cooker, added 1 cup of OJ, the juice of 5 limes and threw all the spices on top, cooked on low slow cook for 6 hours- it was awesome!
Date published: 2013-01-01
Rated 5 out of 5 by from Great for weeknights or large dinner parties!! This recipe came out delicious. Following the advice of other reviewers I made some adjustments. I added chilli powder and smoked paprika and some fresh thyme to the chicken. I served with maduros (black plantains fried and topped with brown sugar) and basmati rice with black bean and corn mixed in. I also served up chips with mango salsa. I made the recipe for about eight people. It was absolutely fantastic and smelled wonderful. Vibrant citrus flavor! I can't wait to try this with pork.
Date published: 2012-05-16
Rated 4 out of 5 by from Minimal fuss, great results I had a package of pork shoulder cuts that didn't know what to do with. I really didn't want to go the bbq route (again!). This recipe called out to me the minute I saw "Cuban". First of all, you don't need much to prepare this meal. The only special item I needed was lime juice - everything else was already in my pantry. The pork ended up very tender, with just a hint of citrus. At first I thought it might end up too tart, like key lime pie. No worries, it's perfect. The recipe calls for 1 teaspoon of salt, but I felt it needed a bit more. You can either add salt to taste or throw something salty on top (like sliced green olives), which added color to the presentation and the extra salt it needed. This is a good basic dish, with lots of room to spice it up the way you like. Served over basmati rice, it was a hearty dish. I used the "hot" setting on my slow-cooker and turned it off after about 4 hours to keep it from getting dry.
Date published: 2012-04-25
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