I’ve discovered that I don’t cook Cuban food often enough at home. It’s one of those cuisines that I love to eat but so rarely think to actually make at home. I guess I’m like a lot of people that tends to gravitate toward TexMex, Mexican, or various other Latinx cultures when I start to crave Latinx food.
Like any other culture, Cuban food is unique unto itself! Which is generally why I’m careful not to pigeonhole all Latinx food as “Mexican” when a lot of it really isn’t Mexican, or isn’t just Mexican, or when a lot of it is actually TexMex!
I’ve traveled to a number of countries in Central and South America, but not to the extent that I would like… unfortunately, I’m the only one in my household that has a desire to explore these regions more. The countries I have been to, I traveled before I became the full-fledged foodie I am now, so I can’t say I really explored the food culture of any of these countries. I guess I’ll have to travel back to these locations! I do have memories of waiting several hours for food in Puerto Rico and amazing tacos in Guatamala. Outside of that, a lot of the places I went were out of the way places that served very simple fish and vegetable dishes because the locations weren’t equipped for anything more (think middle of the rainforest in Peru about 4 hours boat ride from the nearest city).
Cuba is definitely on my list of places to visit and experience real Cuban food. Although I suppose I could go to Miami for some pretty authentic Cuban food too! And we have a number of great Cuban restaurants in New Jersey… but, yeah, I’ll stick with traveling to Cuba and experiencing authentic Cuban food there 😜.
All that said, I still believe in exploring different cuisines from the comfort of my own kitchen. And although it may not be quite the same culturally, it does keep our dinners diverse, healthful, and interesting!
So yeah, I had a craving for Cuban food! Particularly fried plantains! Which I know is not just Cuban! I’ve had fantastic meals at Portuguese and Brazilian restaurants that serve fried plantains also. But, I particularly had a craving for Cuban food with fried plantains, which led me down the rabbit hole of creating this delicious Cuban chicken bowl! And I’ve got to tell you, flavor explosion!
I’ve made citrus marinades before, and I do love them, but somehow this marinade is just epic. The combination of oranges, lemons, and limes creates an amazing citrus marinade where no single citrus fruit outshines the other. They blend seamlessly, and you’re left with this citrusy sweet and spicy marinade that is just bursting with flavor!
Like many of my dishes, I opted for boneless, skinless chicken thighs. I find them more flavorful, more tender, and less likely to dry out when cooking. I made a super easy pineapple salsa to add on top, which is so delicious, I used the extra salsa on top of blackened catfish the next night!
I served this with white rice and black beans. Skip the beans if you don’t like them! But I thought they complimented the meal perfectly! And I love the extra boost of protein they provide! I also grilled up some bell peppers with the chicken. I chose not to marinate them, but you absolutely can opt to throw them in with the chicken while it marinates!
As for the fried plantains… I had no problem finding plantains near me. My local store carries them. Whole Foods also carries them. IF you can’t find them near you, you can use bananas. Just opt for bananas on the greener side… not super green. But, you’re looking for firmer. I then fried them up ahead of time. They only take a couple of minutes per side. And once again, I am the only one in my family that wanted anything to do with them 🙄. I love fried plantains, though. They are subtly sweet (which is why I prefer plantains over bananas!). And plantains compliment meat dishes so well. If you’ve ever had rodizio, you know what I’m talking about!
Time saving tips?
Make the salsa in advance. It will last for several days and will likely leave you with leftovers. Leftover salsa is delicious on tacos, on top of blackened fish (as I said, it was delicious on top of blackened catfish!), or it’s great with some chips!
Fry up the plantains before starting everything else. Remove them from a pan and let the excess oil drain on paper towels. If you prefer them hot over room temperature, microwave them for about 30 seconds before serving.
And that’s it! Super easy Cuban meal in your own home!
Enjoy!
Cuban Chicken Mojo Bowls with Grilled Bell Peppers, Fried Plantains, & Pineapple Salsa
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Cuban
- Cuisine: Dinner
Ingredients
Cuban Chicken
1½ lbs boneless, skinless chicken thighs, cut into bite size pieces about 1” by 1”
1 naval orange, zested & juiced
1 lime, zested & juiced
1 lemon, zested & juiced
½ cup cilantro, tightly packed
6 garlic cloves
1 jalapeño, de-seeded if desired
1 TB honey
1 TB tamari sauce or soy sauce
2 tsps ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
2 bell peppers, cut into squares about 1” by 1”
Pineapple Salsa
½ pineapple, skinned, cored, and finely diced
1 jalapeño, de-seeded if desired, minced
¼ cup cilantro, roughly chopped
1 lime, zested & juiced
Fried Plantains
1 – 2 large plantains, cut on a bias about ¼” thin
2 TBs canola oil
To Serve
4 servings steamed white rice
1 can black beans, cooked according to the directions
sliced avocado
cilantro to garnish, if desired
Instructions
In a medium bowl, whisk together the Cuban chicken ingredients, minus the chicken and peppers. Place the chicken in a gallon ziplock bag and pour the marinade over the top. Seal and shake or mix together well. Let sit for one hour or overnight in the refrigerator.
Meanwhile, prep the pineapple salsa by tossing together the pineapple, jalapeño, cilantro, lime zest and juice in a medium bowl. Cover and refrigerator until ready to use (this can be done up to 3 days in advance while keeping optimal freshness).
When ready, thread the chicken onto metal or wood skewers, reserving the marinade. Thread the bell peppers on separate metal or wood skewers. Preheat your grill, maintaining a temperature between 350°F and 400°F. Add the chicken and peppers and cook for about 10 minutes, rotating every 2 minutes or so to ensure even cooking. (Also rotate the chicken and peppers around the grill to avoid any skewer from sitting too long on hot spots).
While the chicken cooks, heat the canola oil in a cast iron pan over medium heat. When hot, add the plantains and cook for about 1 to 2 minutes per side, working in batches as necessary. Keep a close eye on them so they don’t burn!
Dish your rice and black beans into bowls, mixing together if desired. Top with the chicken, bell peppers, plantains, avocado and additional cilantro, if using. Serve immediately. Enjoy!
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