Chicken,  Dinner,  Featured,  Gluten Free

Cuban Creole Chicken

This chicken is perfect for summer. You will need to marinate the chicken with orange and lemon juice which will give it a great citrus flavor. For some reason, when the summer is around, I’m into adding these fruits in whatever I eat. It doesn’t really matter what it is. Sweet or savory. I want lemon, and orange in my food

Traditionally this chicken is eaten with rice and beans. Give it a try!


  • Marinade
  • 4 Garlic cloves, peeled & Diced

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1 tsp kosher salt

  • 1/4 tsp ground black pepper

  • 1/2 cup orange juice

  • 1/2 cup lime juice

  • For The Chicken
  • 1 large yellow onion, sliced thinly

  • 3 lbs bone-in Chicken thighs, or drumsticks

  • 1/2 cup dry white wine

  • 1/4 cup olive oil, plus more as needed


  • Prepare the marinade by mixing all the marinade ingredients together.
  • Place the chicken in a large dish and pore the marinade over the chicken.
  • Place the thinly sliced onions over the chicken and cover with plastic wrap. Let marinade for 3 hour or overnight.
  • Remove the chicken and the onions from the marinade, drain and pat dry. Reserve the marinade for later use.
  • In a large pot, heat the olive oil on med-high heat. Working in batches brown the chicken then set aside. (About 3 minutes a side)
  • Saute the reserved onions in the pot until soft and translucent, about 5 minutes. Stir in the white wine, and the marinade.
  • Bring to a simmer, and return the brown chicken to the pot. Lower the heat to a low simmer and cook the chicken for 25 to 30 minutes, partially covered, until tender.

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