Every component of this authentic Cuban inspired bowl recipe is a treat. For some time saving tips: the Moros y Cristianos and Mojo sauce may be made ahead of time, and the chicken put into the marinade the day prior. Doing so reduces the actual cooking time the day of serving to about 15 minutes of preparation and 15 minutes of cooking. While the chicken is finishing off heat, cook the plantains which will be hot and ready to make up the bowl soon after they are done.
Course Main Course
Keyword cuban chicken bowls, cuban garlic chicken
Prep Time 20minutes
Cook Time 25minutes
Total Time 2hours45minutes
Servings 6Can make 4-6 Bowls (refer to instructions for portions for each)
2teaspoonsBlack Pepper(freshly ground if possible)
8mediumGarlic Cloves, peeled and minced
¼teaspoonfreshly ground Black Pepper
2cupsPlantains or Green Bananas; cut on the diagonal into 1/2-3/4 inch thick slices
Marinating and Cooking the Cuban Garlic Chicken:
Combine all ingredients except the chicken in a gallon size plastic zipper top bag. Shake to combine fully. Add the chicken breasts, squeeze air out of the bag and seal. Massage the bag to coat the chicken with the marinade. Place in the refrigerator for at least 2 hours; preferably overnight.
In a large skillet (preferably non-stick) with a lid, melt the butter over medium-high heat. Place the chicken breasts in the skillet and cook, uncovered for 2 ½ minutes.
Flip the chicken over and cook 3 minutes, uncovered. Remove from heat and cover. Allow to sit undisturbed for 8-10 minutes (10 minutes for larger chicken breasts). Slice across the breast into 1/2-inch thick slices.
Mojo sauce (either make the day prior to use or first to all to cool fully):
In a medium sauce pan over medium-high heat, heat the olive oil. When rippling can be seen on the oil’s surface, add the garlic. Stir as the garlic sautés and become fragrant. Do not allow it to brown (1 minute to 1 ½ minutes).
Add the orange juice, lime juice, cumin, salt and pepper. Allow to come to a full rolling boil. Remove from heat and allow to fully cool.
Fried Plantains (make while the chicken is completing during the 8-10 minutes off heat):
In a large non-stick skillet heat 2 tablespoons of the oil over medium-high heat. When rippling can be seen on the oil’s surface place ½ cup of the plantain/banana slices in a single layer in the pan. Watch for browning (can be as quick as a minute) and flip the slices over to brown on both sides.
Remove and drain on a paper towel. Continue browning the plantain/banana slices ½ cup at a time adding more oil as needed. Note: they brown more quickly with less oil but will also potentially stick to the pan if there isn’t some oil in the pan. Serve hot.
Making the Bowls:
Place 1 ½ cups (for 4 bowls) or 1 cup (for 6 bowls) of Moros y Cristianos (Cuban Black Beans and Rice) in each bowl. Divide the chicken breast slices and fried plantains between the bowls and lay on the rice. Drizzle with Mojo Sauce (or serve small ramekins with dressing for diners to drizzle themselves) and sprinkle with chopped cilantro leaves.
The bulk of the total time is due to marinating the chicken which is 2 hours included in the Total Time.