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Cuban Style Chicken   HT  MC  West Indian  55mins


Serves 4    Hot  Poultry  Pulses Main Course  Gluten Wheat Dairy Free  Eggless Cuba  Caribbean  West Indies



4 large chicken joints, halved

Salt and Freshly ground Black Pepper 

1 tbsp Olive oil 

1  Onion, chopped 

1 Green Capsicum (Sweet Pepper), chopped 

1  Jalapeno Pepper, deseeded and chopped 

1 large Garlic clove, crushed 

1 teasp Ground Cumin

1 large  Tomato, chopped 

1 tbsp Lime juice 

1 x 400g/14oz tin Black Beans, drained




1. Sprinkle the chicken with salt and pepper to taste. 


2. Heat the oil in a large frying pan, add the chicken and sauté until browned on all sides. Remove from pan with a slotted spoon and set aside. 


3. Add the onion, green pepper, jalapeno pepper and garlic and cook for a few minutes,  until onions are softened. 


4. Add the cumin, tomatoes, lemon juice and black beans and mix well. Return the chicken to pan, cover and simmer for 20 minutes stirring once or twice. 


5. Remove the lid and continue to cook for a further 15 minutes or until the chicken is done. Serve hot.  





More Chicken Recipes  |  General Prep & Cooking Times   |  More Caribbean Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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