Both of these recipes are called Cuban Chicken, but they're very different. The first recipe is adapted from Nicole Aloni's Secrets from a Caterer's Kitchen, and the second is from an old issue of Good Housekeeping. My kids ask for seconds and thirds of both.
Recipe #1
Marinate 4 pounds of boneless chicken thighs for at least 2 hours in:
1/2 cup orange juice
1/4 cup lime juice
1/4 cup minced garlic
1 jalapeño, minced
2 Tbsp grated orange zest
Remove chicken breasts and reserve the marinade. Sauté chicken lightly to brown in a heavy Dutch oven. Remove the chicken from the pan and sauté the following for 15 minutes until the onions are translucent:
4 cups chopped onion
1.5 cups chopped red bell pepper
1.5 cups cubed potatoes
Return the chicken to the pot with the vegetables and add:
1 cup tomato sauce
1 cup dry white wine
1/2 cup seedless raisins
3/4 cup pitted olives
The reserved marinade
Cover and simmer for 30 to 40 minutes. Add ½ cup chopped parsley as a garnish. This one's even better the second day, reheated.
Recipe #2
Ingredients
3 pound(s) bone-in skinless chicken thighs2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled cut into 2-inch chunks
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges
1 cup(s) chicken broth
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled cut into 2-inch chunks
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges
Directions
1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.
3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.
Slurp!
