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Make This Cuban Chicken With Fried Plantains Your Signature Dish

2 months ago

Make This Cuban Chicken With Fried Plantains Your Signature Dish

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Serve up an exciting chicken dish flavored with McCormick spices, citrus juices, and our secret ingredient: dry sherry! The addition of fried plantains draws out the sweetness of the sauce giving it refreshing savoriness compared to other stewed chicken recipes. Don’t forget to garnish it with a lot of cilantro to balance out the flavors If you want to give you guests a different kind of chicken dish then this recipe is for you!

 

CUBAN CHICKEN WITH FRIED PLANTAINS
Makes 6-8 servings

1 whole Chicken, cut into serving pieces
McCormick Iodized Salt, to season
McCormick Black Pepper Ground, to season
6-10 cloves Garlic, peeled
½ tsp McCormick Cumin Ground
¼ cup Orange juice
⅛ cup Lime juice
⅛ cup Lemon juice
¼ cup Olive oil or vegetable oil
¼ cup Dry sherry
1 Large onion, thinly sliced
½ cup Chicken broth
1 Tbsp All-purpose flour
2 Tbsps Chopped cilantro
4 Saba bananas, sliced crosswise then fried

  1. Season chicken generously with McCormick Iodized Salt and McCormick Black Pepper Ground. In a food processor, crush garlic into a paste with McCormick Cumin Ground, then rub mixture all over the chicken.
  2. In a mixing bowl, combine orange, lime, and lemon juices. Pour mixed juice over the chicken and marinate chicken in this mixture for at least an hour or up to overnight.
  3. When ready to cook, remove chicken from the marinade, reserving extra marinade for the sauce. Pat chicken pieces dry with paper towels.
  4. Heat olive oil in a frying pan over medium heat and brown chicken on both sides. Pour in the reserved marinade and turn heat up.
  5. Add dry sherry, onion, and chicken broth. Reduce heat to low, cover pan, and simmer until chicken is fork tender.
  6. When chicken is done, transfer to a bowl. Strain the sauce and pour it back in the pot. Stir in the flour and cook sauce over low heat, stirring until thick. Taste and adjust seasoning. Place chicken back into the pot, coating the meat evenly with the sauce. When done, transfer to a platter, garnish with cilantro, and serve with fried saba bananas.

 

Recipe by Chef Trisha Ocampo
Photographed by Floyd Jhocson of Studio 100

 

Spice things up with these McCormick chicken recipes:

Spiced Wings with Coconut-Cilantro Pesto

Rosemary Fried Chicken

Alabama-style Chicken Thighs

Baked Mayo Chicken

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