Cuban Chicken

Rhonda E!


I believe this came out of Women's Day Magazine in the late 1970's. This is one of my favorite dishes and I made this for my children when they were little and I still make this today. I don't use the skin on the chicken anymore and it still is very flavorful. I recommend only using a whole chicken cut up to get the best flavor. I hope you enjoy this dish!


☆☆☆☆☆ 0 votes

10 Min
4 Hr
Slow Cooker Crock Pot


  • 1
    whole chicken cut up in pieces (you can remove the skin if you don't want the fat)
  • 1 c
    chicken broth
  • 1 small
    jar of pimentos
  • 1 small
    onion diced
  • 1
    bell pepper chopped
  • 2-3
    cloves of garlic minced
  • 1 can(s)
    14 0z plum tomatoes rinsed and drained
  • 1 c
    long grain white rice-uncooked
  • 1 can(s)
    peas (save liquid from peas)

How to Make Cuban Chicken


  1. Put chicken pieces in the crockpot and set the temperature on low.
  2. Add all the ingredients except the rice and peas. Add the water from the peas and just put the peas in the refrigerator until you add them later.
  3. Cook on low for about 3 hours. Estimate how much longer your chicken has to cook you want it to be coming apart when it is done. So when there is an hour left to cook add the cup of long grain rice. Sprinkle all over the top of the cooking crock of chicken and vegetables and juice. Do not stir.
  4. Now sprinkle the canned peas all over the bed of rice and do not stir. Cover the crockpot with the lid and let the rice cook and soak up the broth for the next hour. Watch it and make sure it does not dry out.

    This dish is excellent the next day.

Printable Recipe Card

About Cuban Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban

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