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Cuban style chicken drumstick and thigh on a blue plate with black bean salad, white rice and pickled white onions next to a wooden chopping board filled with raw sliced veggies.

Cuban-Style Chicken

sofrito black beans, garlic rice, citrus onions

STARS

Rub a Cuban-style spice blend of chili powder, cumin, and garlic on chicken legs before roasting. Lemon-marinated onions add a delicious yet authentic element to the dish. On the side: sofrito black beans and toasted garlic rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  6 hours
Active Time:  40 minutes
Ingredients

Marinade

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 teaspoon salt 
  • 1 teaspoon pepper

Chicken

  • 8 bone-in, skin-on chicken legs

Citrus Onions

  • 1 onion, sliced
  • Salt
  • 1 lime, juiced
  • 1 lemon, juiced

Garlic Rice

  • 1 cup white rice
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ¼ cup fried garlic chips

Sofrito Black Beans

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced
  • 1 red bell pepper, diced
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 15-ounce can tomato purée
  • 1 15-ounce can black beans, drained and rinsed
  • Salt and pepper to taste
Directions
1
Combine all of the marinade ingredients in a bowl. Toss with the chicken and marinate overnight or for at least 4 hours. 
2
Toss the onions in a few pinches of salt and let sit for 1 hour. Drain and rinse the onions and toss with the lemon and lime juice. Marinate for at least 6 hours. 
3
Preheat the oven to 400°F. Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through. 
4
Add the rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through. Let cool slightly, then stir in the garlic chips. 
5
For the beans, heat the olive oil in a large skillet. Add the garlic and toast until golden. Add the onion, jalapeno and bell pepper and cook until translucent and fragrant. Stir in the spices and cook for 1 minute, until fragrant. Add the tomato purée and bring to a simmer. Cook until reduced by ¼. Stir in the beans and ½ cup water and season with salt and pepper. Continue simmering until reduced and thickened. 
6
To serve, divide the rice and beans between plates. Top with chicken and garnish with citrus onions.

Cuban-Style Chicken

sofrito black beans, garlic rice, citrus onions

STARS

Rub a Cuban-style spice blend of chili powder, cumin, and garlic on chicken legs before roasting. Lemon-marinated onions add a delicious yet authentic element to the dish. On the side: sofrito black beans and toasted garlic rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  6 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Marinade

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 teaspoon salt 
  • 1 teaspoon pepper

Chicken

  • 8 bone-in, skin-on chicken legs

Citrus Onions

  • 1 onion, sliced
  • Salt
  • 1 lime, juiced
  • 1 lemon, juiced

Garlic Rice

  • 1 cup white rice
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ¼ cup fried garlic chips

Sofrito Black Beans

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced
  • 1 red bell pepper, diced
  • ½ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 15-ounce can tomato purée
  • 1 15-ounce can black beans, drained and rinsed
  • Salt and pepper to taste

Directions

1
Combine all of the marinade ingredients in a bowl. Toss with the chicken and marinate overnight or for at least 4 hours. 
2
Toss the onions in a few pinches of salt and let sit for 1 hour. Drain and rinse the onions and toss with the lemon and lime juice. Marinate for at least 6 hours. 
3
Preheat the oven to 400°F. Arrange the chicken on a baking sheet, discarding the marinade. Roast for 18-22 minutes, until cooked through. 
4
Add the rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through. Let cool slightly, then stir in the garlic chips. 
5
For the beans, heat the olive oil in a large skillet. Add the garlic and toast until golden. Add the onion, jalapeno and bell pepper and cook until translucent and fragrant. Stir in the spices and cook for 1 minute, until fragrant. Add the tomato purée and bring to a simmer. Cook until reduced by ¼. Stir in the beans and ½ cup water and season with salt and pepper. Continue simmering until reduced and thickened. 
6
To serve, divide the rice and beans between plates. Top with chicken and garnish with citrus onions.