Why You’ll Love this Slow Cooked Cuban Chicken Recipe
When you taste this Slow Cooked Cuban Chicken, you’ll quickly discover why it’s become a favorite in my kitchen. The vibrant flavors of citrus blend perfectly with the tender, juicy chicken, creating a dish that’s both comforting and invigorating.
I love how easy it’s to prepare—just sear, slow cook, and serve. The aroma that fills my home while it cooks is simply irresistible. Each bite bursts with zesty goodness, making it perfect for family dinners or casual gatherings with friends.
Plus, it’s a crowd-pleaser that pairs beautifully with rice or fresh tortillas. Honestly, once you try it, you’ll find yourself returning to this recipe time and time again. Trust me, you won’t regret it!
Ingredients of Slow Cooked Cuban Chicken
When it comes to making Slow Cooked Cuban Chicken, the ingredients are what truly bring this dish to life. You’ll need a mix of fresh, zesty elements that complement the chicken beautifully, resulting in a meal that’s bursting with flavor. This recipe calls for simple ingredients that you might already have in your kitchen, plus a few fresh items that will elevate the dish to new heights.
Let’s explore the grocery list, so you can get cooking!
Ingredients:
- 4 lbs assorted chicken pieces (skin on, bone-in)
- Salt and fresh ground pepper (to taste)
- 3 tablespoons olive oil
- 8 garlic cloves, coarsely chopped
- 3/4 cup fresh orange juice
- 3/4 cup fresh lime juice
- 1 bay leaf
- 1 yellow onion, thinly sliced
- 1/2 cup minced fresh flat leaf parsley
- 2 limes, cut into wedges (for serving)
Now, let’s talk about those ingredients for a moment. Freshness is key here, especially when it comes to the citrus juices. I mean, who wants to use bottled juice when you can squeeze your own and feel like a kitchen rockstar?
The difference in flavor is like night and day. And if you’ve never cooked with bay leaves before, get ready for a little magic. They may seem unassuming, but they add a depth of flavor that’s hard to beat.
How to Make Slow Cooked Cuban Chicken
Now, let’s plunge into making that delicious Slow Cooked Cuban Chicken. First things first, you’re going to want to season 4 lbs of assorted chicken pieces (skin on, bone-in) with a good pinch of salt and some fresh ground pepper. Don’t be shy with the seasoning; it’s your chance to add flavor right from the get-go.
Once you’ve seasoned the chicken, heat up 3 tablespoons of olive oil in a large frying pan over medium-high heat. When the oil is shimmering, carefully add the chicken pieces in batches—this is where the magic happens. Sear them for about 8 minutes, turning them once until they’re golden brown and just begging to be devoured.
Once they’re seared, transfer them to your slow cooker and take a moment to admire your handiwork.
Next, it’s time to build those rich flavors. Pour off all but about 1 tablespoon of fat from the frying pan and return it to the heat. Toss in 8 coarsely chopped garlic cloves and sauté them just until they’re fragrant—this should only take about a minute.
Now, here’s where we get zesty: pour in 3/4 cup of fresh orange juice and 3/4 cup of fresh lime juice. Turn up the heat to high and bring that mixture to a boil, scraping up any of those delicious browned bits stuck to the pan. That’s where all the flavor hangs out.
Once it’s bubbling away, pour this citrusy goodness over the chicken in the slow cooker. Toss in 1 bay leaf, spread 1 thinly sliced yellow onion on top, and sprinkle with another teaspoon of salt. Cover it all up and let the slow cooker work its magic.
If you’re in a hurry, opt for the high setting and let it go for about 2 ½ hours. But if you can spare the time, low and slow for 5 hours will make the chicken melt-in-your-mouth tender.
When the cooking time is up, you’ll want to discard that bay leaf—nobody wants a surprise leafy bite, right? Transfer the chicken to a serving dish, and here’s a little tip: skim any fat from the cooking juices and season it with extra salt and a generous amount of pepper.
Then, spoon that luscious onion and cooking juices over the chicken. Garnish with 1/2 cup of minced fresh flat leaf parsley for a pop of color, and don’t forget to serve with lime wedges.
Just imagine the looks on your friends’ faces as they dig into this vibrant and flavorful dish. Trust me, they won’t know what hit them, and you might even get a few requests for seconds.
Slow Cooked Cuban Chicken Substitutions & Variations
Curious about how to switch things up with your Slow Cooked Cuban Chicken? You can easily customize this recipe to suit your taste.
For starters, try swapping out the chicken for pork or beef for a different protein experience. If you’re looking to reduce acidity, you might replace the lime or orange juice with a splash of apple cider vinegar.
Want more heat? Toss in some diced jalapeños or a pinch of cayenne pepper. For a vegetarian twist, use hearty vegetables like zucchini and bell peppers, cooking them in the same marinade.
You could also experiment with herbs—cilantro works wonderfully if you’re a fan. The possibilities are endless, so don’t hesitate to make it your own!
What to Serve with Slow Cooked Cuban Chicken
To truly elevate your Slow Cooked Cuban Chicken experience, consider pairing it with a variety of delicious sides that complement the dish’s vibrant flavors.
I love serving it with fluffy white rice, which soaks up the citrusy juices beautifully. A fresh avocado salad adds a creamy contrast, while black beans seasoned with garlic and cumin bring a hearty touch.
You can’t go wrong with some roasted plantains, either; their sweetness balances the savory chicken perfectly. For a revitalizing twist, I often toss together a simple cucumber and tomato salad with a splash of lime.
Finally, don’t forget some warm tortillas to scoop up every last bite. These sides enhance the meal and create a satisfying dining experience.
Additional Tips & Notes
While preparing your Slow Cooked Cuban Chicken, there are a few tips that can enhance the dish and make the cooking process smoother.
First, don’t skip the searing step; it adds depth and flavor. If you’re short on time, you can skip this, but I highly recommend it!
Also, fresh citrus juice truly makes a difference, so opt for fresh oranges and limes instead of bottled juice.
For added heat, consider tossing in a diced jalapeño with the onions. You can also customize the herbs—cilantro works beautifully if you prefer it over parsley.
Finally, let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Enjoy your vibrant meal!