Cuban Chicken

Liven up a weeknight dinner with this easy Cuban-style chicken. A squeeze of the lime wedges will give the dish a fresh finish.

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Reviews (0)

4.0 by 22 people

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  • Makes: 10 servings
  • Prep: 25 mins
  • Slow Cook: 5 hrs to 6 hrs (low)

Cuban Chicken

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine sweet pepper, onion, and jalapeno pepper. Add chicken. In a medium bowl stir together tomatoes, frozen corn, broth, olives, tapioca, chili powder, garlic, salt, cumin, and black pepper. Pour over chicken in cooker.
  2. Cover and cook on low-heat setting for 5 to 6 hours. Transfer chicken to a cutting board, reserving cooking liquid in cooker. Remove meat from bones; discard bones. Using two forks pull chicken apart into shreds. Return chicken to cooker, stirring to combine.
  3. Using a slotted spoon, serve chicken mixture with tortillas, brown rice, and lime wedges. Drizzle chicken with some of the cooking liquid.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly with foil. Heat about 10 minutes or until heated through.

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Nutrition Facts (Cuban Chicken)

  • Per serving:
  • 333 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 43 mg chol.,
  • 709 mg sodium,
  • 40 g carb.,
  • 13 g fiber,
  • 4 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

22 Ratings
999 Days Ago
This is not an authentic Cuban dish! First of all we do not eat tortillas with our meals nor do we cook with jalapeno peppers. We eat Cuban loaf bread with butter with our meals, white rice and fried plantains. It upsets me to see recipes with Tortillas & jalapeno peppers. Latin cultures should not be lumped into one generalized culture.
1027 Days Ago
3 stars, I thought it was so-so, hubby thought it was delicious. I used about 1-1/4-1/1/2 pounds boneless, skinless breasts. After cooking I more cumin & salt to about 1 teaspoon total each, and that helped a lot. Serving on rice makes it taste better than tortillas. Easy to make.
1438 Days Ago
Loved it...would make again

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