Sizzling Cuban Chicken Rice Bowl: A Taste of Havana in Your Kitchen

There’s something magical about Cuban cuisine that has always captivated me. Perhaps it’s the vibrant blend of Spanish, African, and Caribbean influences that creates such distinctive flavors. Or maybe it’s the way simple ingredients transform into something extraordinary through traditional cooking techniques passed down through generations.

Today, I’m thrilled to share one of my absolute favorite Cuban-inspired dishes: the Cuban Chicken Rice Bowl. This isn’t just any meal—it’s a colorful celebration in a bowl that brings together tender marinated chicken, aromatic yellow rice, black beans, plantains, and a zesty mojo sauce that ties everything together beautifully.

I first discovered this dish during a trip to Miami’s Little Havana neighborhood. The memory of that first bite—the perfect harmony of spices, the tenderness of the chicken, the subtle sweetness of the plantains—stayed with me long after I returned home. I’ve spent years perfecting my own version, and today I’m sharing all my secrets so you can bring these incredible flavors to your own table.

Whether you’re looking to expand your culinary horizons or simply need a delicious, balanced meal that will impress your family, this Cuban Chicken Rice Bowl delivers on all fronts. Let’s dive into the rich flavors of Cuba!

The Heart of Cuban Cuisine

Before we get cooking, let’s take a moment to appreciate the culinary tradition behind this dish. Cuban cuisine is a fascinating fusion of various cultural influences, resulting in dishes that are simultaneously complex and comforting.

Cuban food: : A vibrant blend of Spanish, African, Caribbean, and even Chinese influences that creates distinctive flavor profiles using simple, fresh ingredients.

Mojo sauce: : A cornerstone of Cuban cooking, this citrus-garlic sauce adds brightness and depth to many dishes. Its origins trace back to the Canary Islands.

Sofrito: : The aromatic base of many Cuban dishes, typically made with onions, garlic, and bell peppers sautéed in olive oil until soft and fragrant.

What makes our Cuban Chicken Rice Bowl special is its authentic approach to these traditional elements while adapting them into a convenient, modern meal format. The bowl concept allows each component to shine individually while creating a harmonious eating experience.

Kitchen Equipment You’ll Need

Before diving into the preparation, let’s make sure you have everything you need to create this culinary masterpiece:

• Large mixing bowl (for marinating chicken)
• Medium saucepan (for cooking rice)
• Small saucepan (for warming beans)
• Cast iron skillet or heavy-bottomed pan (for cooking chicken)
• Another skillet (for plantains)
• Cutting board and sharp knife
• Food processor or blender (for mojo sauce)
• Measuring cups and spoons
• Serving bowls

Having everything organized before you start will make the cooking process much more enjoyable!

Ingredients Breakdown

This recipe serves 4 people generously. Let’s explore the ingredients for each component:

For the Marinated Chicken:

For the Yellow Rice:

For the Black Beans:

For the Mojo Sauce:

For the Plantains:

Additional Toppings and Garnishes:

Step-by-Step Preparation

Now that we have all our ingredients organized, let’s start cooking! I’ll break this down into manageable steps so you can follow along easily.

Step 1: Marinate the Chicken (Prep Time: 10 minutes + 2 hours marinating)

1. In a large bowl, combine all the chicken marinade ingredients: lime juice, orange juice, minced garlic, cumin, oregano, coriander, olive oil, salt, and pepper. Whisk well.
2. Add the chicken thighs, making sure each piece is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours. (If you’re in a hurry, even 30 minutes will impart some flavor.)
3. For maximum flavor penetration, occasionally turn the chicken in the marinade.

Step 2: Prepare the Mojo Sauce (Prep Time: 10 minutes)

1. In a food processor or blender, combine the cilantro, garlic, lime juice, orange juice, olive oil, cumin, salt, pepper, and jalapeño (if using).
2. Pulse until smooth but still slightly textured. You don’t want it completely pureed.
3. Taste and adjust seasonings if needed. The sauce should be vibrant, tangy, and garlicky.
4. Transfer to a jar or container and refrigerate until ready to serve. This allows the flavors to meld beautifully.

Step 3: Cook the Yellow Rice (Cooking Time: 25 minutes)

1. Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the turmeric and cumin, toasting the spices for about 30 seconds.
4. Add the rice and stir to coat with the spiced oil mixture.
5. Pour in the chicken broth, add the bay leaf, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender.
7. Remove from heat, keeping covered, and let stand for 5 minutes.
8. Fluff with a fork, remove the bay leaf, and set aside.

Step 4: Prepare the Black Beans (Cooking Time: 10 minutes)

1. Heat olive oil in a small saucepan over medium heat. Add the diced red onion and bell pepper, cooking for about 4 minutes until softened.
2. Add the minced garlic, cumin, and oregano. Cook for another 30 seconds until fragrant.
3. Add the drained and rinsed black beans, stirring to combine.
4. Add 1/4 cup water, reduce heat to low, and simmer for 5 minutes.
5. Season with salt and pepper to taste. If desired, mash some beans slightly with a fork to create a creamier texture.
6. Keep warm until ready to serve.

Step 5: Cook the Chicken (Cooking Time: 12-15 minutes)

1. Remove the chicken from the marinade, patting dry with paper towels. (Discard the used marinade.)
2. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
3. Add 1 tablespoon of olive oil.
4. Cook the chicken thighs for 5-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and develop a beautiful golden crust.
5. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Step 6: Fry the Plantains (Cooking Time: 8 minutes)

1. Peel the plantains and slice them diagonally into 1/2-inch thick pieces.
2. Heat vegetable oil in a skillet over medium-high heat.
3. Fry the plantain slices in batches for 2-3 minutes per side until golden brown and caramelized.
4. Transfer to a paper towel-lined plate and sprinkle with a little salt while still hot.

Step 7: Assemble the Bowls

1. Divide the yellow rice among four serving bowls, placing it as the base.
2. Arrange the sliced chicken, black beans, and fried plantains in separate sections around the bowl.
3. Add any additional toppings you desire: avocado, radishes, tomatoes, etc.
4. Drizzle generously with the mojo sauce.
5. Garnish with fresh cilantro leaves and lime wedges.

Nutritional Information

Here’s a breakdown of the approximate nutritional content per serving (values may vary based on specific ingredients and portions):

*Percent Daily Values are based on a 2,000 calorie diet.

Make-Ahead and Storage Tips

This Cuban Chicken Rice Bowl is perfect for meal prep! Here’s how to make components ahead and store them:

Make-Ahead Options:

• Marinate the chicken the night before for maximum flavor development.
• The mojo sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• Cook the rice and beans a day ahead, then reheat with a splash of water or broth.

Storage Guidelines:

For best results when freezing, store components separately in airtight containers or freezer bags with as much air removed as possible.

Serving Suggestions

While this Cuban Chicken Rice Bowl is a complete meal on its own, here are some accompaniments that would complement it beautifully:

• A simple green salad with a light citrus vinaigrette
• Cuban-style yuca with garlic (yuca con mojo)
• Fresh tropical fruit salad with mango, pineapple, and papaya
• Refreshing non-alcoholic mojito (mint, lime, sugar, and soda water)
• Coconut water served in glasses with lime wedges
• Tropical iced tea infused with passion fruit

Recipe Variations and Substitutions

One of the things I love about this recipe is how adaptable it is. Here are some variations to try:

Protein Alternatives:

• Substitute pork tenderloin for chicken (marinate and cook the same way)
• Use firm white fish like mahi-mahi (reduce marinating time to 30 minutes)
• Try jumbo shrimp (marinate for just 15-20 minutes)
• For a vegetarian version, use firm tofu or tempeh (marinate for 1 hour)

Dietary Adaptations:

• Gluten-Free: This recipe is naturally gluten-free, just double-check your broth ingredients
• Vegan: Use plant-based protein, vegetable broth for the rice, and add extra avocado for creaminess
• Low-Carb: Replace the rice with cauliflower rice (reduce cooking time to 5-7 minutes)
• Paleo: Skip the beans and rice, double up on plantains, and serve over cauliflower rice or greens

Flavor Variations:

• Spice it up with more jalapeño or add some cayenne to the chicken marinade
• Add pineapple chunks to the bowl for a sweet tropical twist
• Include pickled vegetables for extra tanginess
• Try a coconut-lime variation by adding coconut milk to the rice

Troubleshooting Tips

Even the most experienced home cooks encounter challenges! Here are solutions to common issues:

The Cultural Significance

The Cuban Chicken Rice Bowl represents the beautiful fusion of cultures that defines Cuban cuisine. Spanish techniques meet African ingredients, enhanced by Caribbean flavors. This dish honors traditional Cuban staples like black beans, plantains, and mojo, presented in a modern format.

In Cuban culture, food is a celebration of family and community. Meals are often served family-style, with multiple dishes placed in the center of the table for everyone to share. This bowl brings that communal spirit to individual servings, perfect for today’s busy lifestyle while maintaining the integrity of the cuisine’s roots.

By preparing and enjoying this dish, you’re participating in a culinary tradition that has evolved over centuries, influenced by migration, innovation, and the resilience of the Cuban people.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. If using breasts, consider pounding them to an even thickness before marinating, and be careful not to overcook. An internal temperature of 165°F is perfect.

Q: I don’t have a food processor. Can I still make the mojo sauce?

Absolutely! You can finely chop the cilantro and garlic by hand, then whisk everything together in a bowl. The texture will be a bit different, but the flavor will still be delicious.

Q: My plantains are very green. Can I still use them?

Green plantains are less sweet and more starchy, similar to potatoes. They’re traditionally used for tostones (twice-fried plantain discs) rather than the sweet fried plantains in this recipe. If possible, wait until they yellow with black spots for this dish, or prepare them as tostones for a different but still authentic experience.

Q: Is there a shortcut version if I’m short on time?

Yes! Use rotisserie chicken seasoned with lime juice and cumin. Quick-cook rice with turmeric and a splash of orange juice. Use canned black beans heated with pre-minced garlic and cumin. Simplify the mojo sauce by using store-bought chimichurri as a base and adding extra citrus juice.

Q: How spicy is this dish?

As written, this recipe is mildly spicy, with most heat coming from the optional jalapeño in the mojo sauce. You can easily adjust the heat level by adding or omitting the jalapeño, or by including a pinch of cayenne in the chicken marinade.

Q: What can I do with leftover mojo sauce?

Mojo sauce is incredibly versatile! Use it as a marinade for other proteins, drizzle it over roasted vegetables, toss it with boiled potatoes for a Cuban-style potato salad, use as a dipping sauce for bread, or mix with mayonnaise for a flavorful sandwich spread.

Q: Can I make this in a slow cooker?

While the complete bowl isn’t suited for slow cooking, you can adapt the chicken component. Marinate as directed, then place in a slow cooker with 1/4 cup of the marinade (discard the rest) and cook on low for 4-5 hours. Shred the chicken before serving.

Q: Are dried beans better than canned for this recipe?

While cooking dried beans from scratch can offer more texture control and potentially better flavor, canned beans work perfectly in this recipe and save significant time. If using dried beans, soak 1 cup overnight, then simmer with aromatics until tender before proceeding with the recipe.

Final Thoughts

The Cuban Chicken Rice Bowl represents everything I love about home cooking—it transforms simple ingredients into something spectacular through thoughtful preparation and layering of flavors. The balance of protein, complex carbohydrates, and healthy fats makes it not just delicious but nourishing as well.

What I find most satisfying about this dish is how each component maintains its individual identity while contributing to a harmonious whole. The brightness of the mojo sauce cuts through the richness of the chicken, while the sweetness of the plantains offers a perfect counterpoint to the earthy black beans.

Don’t be intimidated by the multiple components—once you’ve made this dish once or twice, you’ll find it becomes second nature. And the techniques you’ll learn (marinating, creating aromatic rice, making quick-pickled toppings) will serve you well in countless other recipes.

I encourage you to make this recipe your own. Perhaps you’ll add a family spice blend to the chicken marinade, or incorporate a vegetable that’s abundant in your garden. Cooking is about personal expression as much as it is about following instructions.

Most importantly, share this meal with others. Food has always been a universal language that brings people together, and this colorful, flavorful bowl is sure to spark joy and conversation around your table. ¡Buen provecho!