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Cuban Grilled Chicken & Rice

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Time30 Min
DifficultyIntermediate
Serves1

If you like the Spanish flavours and ingredients, then you are sure to love this Cuban grilled chicken recipe! Cuban cuisine is a combination of Spanish, African, and other Caribbean cuisines and shares a lot of their techniques, flavours, and spices. The Cuban Grilled Chicken Rice is a classic dish in the Latin American countries. Though nobody knows whether the dish originated in Puerto Rico or ... Spain, the dish is still a favourite in many places of the world, especially Miami! The Cuban Grilled Chicken rice, restaurant-style, is very popular in the streets of Miami and can be found in almost all restaurants there. Indians would specifically love this dish as it is similar to the popular chicken biryani, and only a few Cuban Grilled Chicken Rice’s ingredients are different from that of chicken biryani’s. However, these ingredients can be found in the stores near you and most of them would already be in your home! This dish makes an easy ‘comfort food’ for dinner or lunch and it does not require a lot of cooking time. It is a filling dish, but the flavour is so enjoyable that your family would ask you to make it every week! It is very easy to prepare Cuban Grilled Chicken Rice at Home, and all you have to do is follow this simple recipe! You can customize it and add spices according to your taste, but while making it for little children, you can reduce the spiciness to a level they would enjoy

Nutrition Info. (per serving)

ProteinFatCarbsFibre518 Cal518 Cal518 Cal518 Cal
  • 42gProtein
  • 10gFat
  • 62gCarbs
  • 14gFibre

Ingredients

Dry Grocery

Orange Juice

Orange Juice

0.25 glasss

Oregano Herbs

Oregano Herbs

1 teaspoon

Refined Oil

Refined Oil

1.75 teaspoons

Salt

Salt

2.25 teaspoons

Kashmiri Rajma

Kashmiri Rajma

1 teaspoon

Brown Basmati Rice

Brown Basmati Rice

0.25 cups

Jalapeno Slice

Jalapeno Slice

1 slice

Turmeric Powder

Turmeric Powder

1 pinch

Paprika Powder

Paprika Powder

0.5 teaspoons

Fruits & Vegetables

Mint W/o Roots

Mint W/o Roots

3 leafs

Orange Zest

Orange Zest

1 pinch

Carrot-regular

Carrot-regular

1.75 units

Haricot Bean

Haricot Bean

15 units

Baby Corn Peeled

Baby Corn Peeled

1 unit

Onion

Onion

2 small pieces

Celery

Celery

0.25 unit

Leeks

Leeks

0.25 unit

Thyme

Thyme

1 pinch

Tomato

Tomato

2 small pieces

Zucchini Yellow

Zucchini Yellow

1 small piece

Zucchini Green

Zucchini Green

1 small piece

Capsicum Green-regular

Capsicum Green-regular

0.75 unit

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Lemon Juice

Lemon Juice

1.75 tablespoons

Coriander Leaves

Coriander Leaves

0.5 cups

Garlic

Garlic

3 pieces

Green Chillies

Green Chillies

1 unit

Jeera Powder

Jeera Powder

0.5 teaspoons

Water

Water

1.33 glasses

Pepper

Pepper

0.75 teaspoons

Tomato Sauce

Tomato Sauce

6 tablespoons

Directions
1
Cuban Marinade - In a mixing bowl, add chopped Coriander, Mint W/O Roots, Garlic, Green Chilli, Orange Zest, Oregano, Lemon Juice, Oil, roasted Cumin Powder, fresh Orange Juice. Mix thoroughly. Keep aside.
2
In a bowl, add Chicken Breast, Salt Cuban Marinade. Keep overnight in refrigerator to marinate.
3
In a bowl, add Water, Kashmiri Rajma and keep aside for soaking overnight.
4
In a bowl, add Water, Brown Basmati Rice and keep aside for soaking.
5
In a heavy bottom vessel, add Water, Salt, soaked Kashmiri Rajma and cook till soft.
6
In a heavy bottom vessel, add Water, Salt, soaked Brown Rice and boil till soft. Strain the Rice and keep aside in a container.
7
In a heavy bottom vessel, add Water, diamond shape Carrot, Beans, Baby Corn and bring to boil. Strain and keep aside in a bowl.
8
In a heavy bottom vessel, add Water, chopped Carrot, Bean, Salt and bring to boil.
9
Heat Oil in a pan. Add chopped Onion, Celery, Leek, Carrot, Garlic, Thyme. Saute till Vegetables are soft.
10
Remove to a bowl and keep aside.
11
In a mixing bowl, add chopped Tomatoes, Coriander Leaves, Jalapeño, Pepper, Cumin Powder, Salt and Lemon Juice. Mix well.
12
Remove to a serving bowl and keep aside.
13
Heat Oil in a pan. Add chopped Garlic and sauté till Golden.
14
Add boiled Vegetable, diamond shape Green Zucchini, Yellow Zucchini, Red Pepper, Green Pepper and toss till they begin to colour.
15
Add Salt, Pepper, Paprika, Oregano and saute.
16
Remove to a baking tray and place in an oven for roasting for 15 min at 180 degree C or till tender .
17
Remove to a serving bowl and keep aside.
18
Heat the grill and place the marinated Chicken Breast and grill both the sides.
19
Remove to a baking tray and place in an oven for 6 mins at 160 degree C.
20
Rest for 2 mins and then slice the Chicken Breast.
21
Heat a pan, add Mirepoix, chopped Green Pepper, Yellow Pepper, Red Pepper and saute.
22
Add Turmeric, Paprika, Oregano, Salt, Pepper and saute.
23
Add boiled Kashmiri Rajma, boiled vegetables and mix thoroughly.
24
Add boiled Brown Rice, sprinkle Water and mix.
25
Remove to a serving bowl and keep aside.
26
Heat Oil in a pan. Add chopped Garlic, Onion, Green Chilli, Green Pepper and saute till Brown.
27
Add chopped Tomatoes and saute till mushy and water dried.
28
Add Tomato Sauce, Oregano, Salt, Pepper, chopped Coriander Leaves and simmer till Vegetables are mushy.
29
Remove to a bowl and keep aside.
30
Take a serving bowl and place Sofrito Sauce on the base.
31
Add Cuban Rice on top.
32
Place the sliced grilled Chicken and roasted Veg on top. Spread the Tomato Salsa on top of the sliced grilled Chicken and serve.

Success!

We hope you had fun making it! Enjoy the meal.

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