Cuban Chicken

Cuban Chicken Recipe

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Mikekey *


You can sub all thighs or legs for the whole chicken. For the tomato, I have used 1 cup canned diced tomatoes (drained).


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20 Min
35 Min
Stove Top


  • 3 1/2 lb
    chicken, broiler-fryer (cut into 8 pieces)
  • ·
    fresh ground black pepper, to taste
  • 1 Tbsp
    olive oil
  • 1/2 c
    chopped onion
  • 1/2 c
    green bell pepper. seeded and chopped
  • 1
    jalapeno pepper, seeded and chopped
  • 1 clove
    garlic, peeled and minced
  • 1 tsp
    ground cumin
  • 1 large
    tomato, peeled and chopped
  • 1 Tbsp
    fresh lemon juice
  • 1 can(s)
    (15 oz) black beans, rinsed and drained

How to Make Cuban Chicken


  1. Sprinkle chicken with freshly ground pepper to taste
  2. In a 12 inch skillet, heat oil over medium-high heat. Saute chicken about three minutes on each side; remove from pan
  3. To pan drippings, add onion, green pepper, jalapeno pepper and garlic. Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans.
  4. Return chicken to pan; cover and simmer 20 minutes. Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes.
  5. Serve with rice.

Printable Recipe Card

About Cuban Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban
Hashtag: #black beans

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