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

Have you ever tasted something so delicious that it instantly transported you to another place? That’s exactly what happened the first time I tried a traditional Cuban chicken rice bowl. The vibrant flavors, the aromatic spices, and the colorful presentation all came together to create a culinary experience that I knew I had to recreate at home.

Today, I’m excited to share my take on this traditional dish that brings the warmth and vibrancy of Cuban cuisine right to your dinner table. Whether you’re looking to expand your culinary horizons or simply need a flavorful meal that the whole family will love, this Cuban chicken rice bowl recipe is sure to become a staple in your kitchen.

The Heritage Behind the Bowl

Cuban cuisine is a beautiful fusion of Spanish, African, and Caribbean influences. Like many Latin American dishes, the Cuban chicken rice bowl represents this culinary melting pot perfectly. What makes Cuban food unique is its emphasis on slow-cooked, well-seasoned proteins paired with staples like black beans and rice.

I first discovered this dish during a trip to Miami’s Little Havana, where the aroma of garlic, cumin, and citrus filled the air of a small family-owned restaurant. The owner explained that in Cuba, meals are about bringing people together – and this dish certainly does that!

What Makes It Authentic?

The secret to authentic Cuban flavor lies in the marinade and cooking technique. Traditionally, the chicken is marinated in a mixture called “mojo,” which combines citrus juices (primarily sour orange), garlic, oregano, and cumin. This creates that distinctive tangy-savory profile that defines Cuban cuisine.

Another key component is “sofrito” – a flavor base made from sautéed onions, bell peppers, and garlic. This aromatic mixture forms the foundation of many Cuban dishes and gives the rice its characteristic taste and color.

Essential Ingredients

Before we dive into the recipe, let’s talk about the ingredients that make this dish special:

Mojo Marinade Components:

• Sour orange juice (naranja agria) – If you can’t find this, a mixture of 2 parts orange juice to 1 part lime juice works well
• Fresh garlic – And plenty of it!
• Dried oregano – Preferably Mexican oregano for authenticity
• Ground cumin – For that earthy, warm flavor
• Olive oil – Extra virgin gives the best flavor

For the Rice and Beans:

• Long-grain white rice – The traditional choice, though brown rice can be substituted
• Black beans – Either dried (soaked overnight) or canned for convenience
• Bell peppers – Red and green for color and sweetness
• Yellow onion – For the aromatic base
• Bay leaves – For depth of flavor

Protein and Toppings:

• Bone-in chicken thighs – They stay juicier and more flavorful than breast meat
• Plantains – For frying as a traditional side
• Avocado – For creaminess and contrast
• Fresh cilantro – For brightness and color
• Lime wedges – For that final touch of acidity

Now, let’s get cooking!

Cuban Chicken Rice Bowl Recipe

Preparation Time: 30 minutes (plus 4 hours to overnight for marinating)

Cooking Time: 1 hour

Servings: 4

For the Mojo Chicken:

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 6 cloves garlic, minced
• 1/2 cup sour orange juice (or 1/3 cup orange juice mixed with 3 tablespoons lime juice)
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground coriander (optional)

Instructions:

1. In a large bowl, combine the garlic, sour orange juice, olive oil, oregano, cumin, salt, pepper, and coriander if using. Whisk well to combine.
2. Add the chicken thighs to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. When ready to cook, preheat your oven to 375°F (190°C).
4. Remove the chicken from the marinade (reserve the marinade) and place skin-side up in a baking dish.
5. Pour about 1/4 cup of the marinade over the chicken (discard the rest).
6. Bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
7. Allow to rest for 5 minutes before removing from the bones and slicing or shredding.

For the Cuban-Style Black Beans:

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 1/2 cup water or chicken broth
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and bell pepper, sautéing until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Add the oregano, cumin, and bay leaf, stirring to toast the spices slightly.
5. Add the drained and rinsed black beans, vinegar, and water or broth.
6. Bring to a simmer, then reduce heat to low and cook, uncovered, for about 20 minutes, stirring occasionally. The liquid should reduce and thicken slightly.
7. Remove the bay leaf, then use the back of a spoon to mash some of the beans against the side of the pot to create a creamier texture.
8. Season with salt and pepper to taste, and stir in the fresh cilantro just before serving.

For the Yellow Rice:

Ingredients:

• 2 cups long-grain white rice, rinsed
• 1 tablespoon olive oil
• 1/2 yellow onion, finely diced
• 1/2 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon ground turmeric (for color)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 3 1/2 cups chicken broth
• 1 bay leaf
• Salt to taste
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and bell pepper, sautéing until softened, about 4 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Add the rice and stir to coat with the oil, toasting slightly for about 2 minutes.
5. Add the turmeric, cumin, and oregano, stirring to combine.
6. Pour in the chicken broth and add the bay leaf. Bring to a boil.
7. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Remove the bay leaf, fluff with a fork, and stir in fresh cilantro before serving.

For the Fried Plantains (Tostones):

Ingredients:

• 2 green plantains
• Vegetable oil for frying
• Salt to taste

Instructions:

1. Peel the plantains by cutting off the ends and making a slit along the length of the peel. Remove the peel in sections.
2. Cut the plantains into 1-inch thick diagonal slices.
3. Heat about 1/2 inch of oil in a skillet over medium-high heat.
4. Fry the plantain slices for about 2 minutes on each side, or until they begin to turn golden.
5. Remove from oil and drain on paper towels.
6. Using a tostonera (plantain press) or the bottom of a glass, flatten each slice to about 1/4 inch thickness.
7. Return the flattened plantains to the hot oil and fry for another 2-3 minutes, or until crispy and golden brown.
8. Remove from oil, drain on paper towels, and sprinkle with salt while still hot.

Assembly and Toppings

Now comes the fun part – building your Cuban chicken rice bowl! Here’s how I like to layer mine:

1. Start with a base of yellow rice at the bottom of your bowl.
2. Add a generous scoop of black beans to one side.
3. Place your sliced or shredded mojo chicken in the center or to one side.
4. Add 2-3 fried plantain slices.
5. Garnish with your choice of toppings (see below).

Recommended Toppings:

• Sliced avocado
• Fresh cilantro leaves
• Thinly sliced red onion (quick-pickled if you have time)
• Lime wedges for squeezing
• Diced fresh tomatoes
• Sliced radishes for crunch and color

Nutrition Information

For those who are health-conscious or tracking their intake, here’s the approximate nutritional breakdown of a standard Cuban chicken rice bowl:

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

Make-Ahead and Storage Tips

One of the things I love about this dish is how well it works for meal prep. Here are some tips for making components ahead of time:

Mojo Chicken:

• The chicken can be marinated up to 24 hours in advance.
• Cooked chicken will keep in the refrigerator for up to 3 days.
• For best results when reheating, add a splash of chicken broth or water and cover while heating to maintain moisture.

Black Beans:

• These actually improve with time as the flavors meld.
• They can be made up to 5 days ahead and stored in the refrigerator.
• They also freeze beautifully for up to 3 months.

Yellow Rice:

• Fresh is best for rice, but it can be made 1 day ahead.
• To reheat, add a tablespoon of water, cover, and microwave until hot.
• For meal prep, slightly undercook the rice so it doesn’t become mushy when reheated.

Plantains:

• These are best made fresh, but can be made a few hours ahead and reheated in a 350°F oven for about 5 minutes to re-crisp.

Variation Ideas

While the traditional version is delicious, don’t be afraid to make this recipe your own. Here are some variations I’ve tried:

Protein Substitutions:

• Swap chicken for pork shoulder (slow-cooked with the same marinade)
• Use flank steak marinated in mojo and grilled
• For a vegetarian version, try firm tofu marinated in mojo and baked or air-fried
• Shrimp works beautifully with the mojo marinade (just reduce marinating time to 30 minutes)

Grain Alternatives:

• Brown rice for more fiber
• Quinoa for a protein boost
• Cauliflower rice for a lower-carb option

Bean Variations:

• Red kidney beans can stand in for black beans
• Pinto beans offer a creamier texture
• For a mixed approach, try a combination of black and red beans

Additional Add-ins:

• Roasted sweet potatoes add a nice contrast
• Corn kernels provide sweetness and texture
• Pickled jalapeños for those who like heat

Serving Suggestions

This bowl is a complete meal on its own, but if you’re hosting a dinner party or want to create a more elaborate Cuban-inspired feast, here are some complementary dishes:

• Yuca fries with garlic mojo dipping sauce
• Cuban avocado salad with tomatoes and lime dressing
• Sweet plantain chips (maduros) for a dessert-like side
• Refreshing tropical fruit salad with mango, pineapple, and papaya
• Cuban-style roasted vegetables with oregano and cumin

For beverages, I recommend:

• Fresh lime juice mixed with sparkling water and a touch of honey
• Tropical iced tea with mint leaves
• Fresh fruit smoothies
• Traditional Cuban coffee for after the meal

Time-Saving Tips

I know weeknights can be hectic, so here are some shortcuts that don’t compromise on flavor:

1. Use pre-cooked rotisserie chicken and toss with a quick mojo sauce made with the same ingredients
2. Opt for instant rice and add turmeric and a touch of chicken bouillon for flavor
3. Use canned black beans – just sauté some onion, garlic, and spices first
4. Skip the homemade plantains and use store-bought plantain chips as a topping
5. Prepare components like beans and marinated chicken on the weekend for quick assembly during the week

Common Questions and Answers

Q: Can I make this recipe less spicy for my children? While this dish isn’t inherently spicy, you can absolutely adjust the flavors to be more kid-friendly. Reduce the amount of garlic and cumin, and perhaps leave out the optional coriander. Kids often enjoy building their own bowls, so you might set up a “Cuban rice bowl bar” and let them choose their own toppings.

Q: I can’t find sour orange juice. What’s the best substitute? The traditional sour orange (naranja agria) has a unique flavor, but you can closely mimic it by combining 2 parts orange juice with 1 part lime juice. In a pinch, you could also use regular orange juice with a splash of white vinegar.

Q: Are there any shortcuts for making the black beans if I don’t have much time? Absolutely! Canned black beans work perfectly for this recipe. To enhance their flavor quickly, sauté some onion, garlic, and spices first, then add the drained and rinsed beans with just a little liquid and simmer for 10-15 minutes.

Q: What’s the best way to store leftovers? I recommend storing the components separately in airtight containers in the refrigerator. The rice, beans, and chicken will keep well for 3-4 days. The plantains are best eaten fresh but can be reheated in a 350°F oven for about 5 minutes to regain some crispness.

Q: Can this recipe be made vegetarian? Yes! Replace the chicken with either firm tofu marinated in the same mojo mixture (bake at 400°F for about 25-30 minutes, flipping halfway through), or use portobello mushrooms for a meatier texture. Use vegetable broth instead of chicken broth for the rice, and make sure your beans don’t contain any animal products.

Q: I’m watching my carbohydrate intake. How can I modify this recipe? For a lower-carb version, use cauliflower rice instead of white rice (sauté it with the same spices and aromatics), reduce the portion of beans, and increase the protein and avocado. Skip the plantains or have just one piece as a treat.

Q: How authentic is this recipe compared to what’s served in Cuba? This recipe captures the essential flavors and techniques of Cuban cooking, though home cooking varies from region to region in Cuba. The most authentic elements are the mojo marinade for the chicken and the use of sofrito as a base for the rice and beans. In Cuba, this might be served with the components separated on a plate rather than in a bowl format.

Q: Can I make this in advance for a dinner party? Absolutely! In fact, the flavors of the beans and mojo chicken actually improve with a bit of time. Prepare the beans and chicken up to two days ahead, and make the rice and plantains the day of your event. Keep everything warm in covered dishes and set up a build-your-own bowl station for a fun, interactive dinner party.

Mastering the Techniques

The key to taking this dish from good to great lies in a few special techniques:

For the perfect mojo chicken:

• Don’t rush the marinating process – overnight is ideal
• Bring the chicken to room temperature before cooking for even baking
• Save some of the marinade to brush on during cooking for extra flavor
• Let the chicken rest before shredding or slicing

For flavorful rice:

• Toast the rice grains in oil before adding liquid
• Use broth instead of water for more depth of flavor
• Let the rice rest, covered, off the heat for 5 minutes before fluffing

For creamy black beans:

• Mash about a quarter of the beans for texture contrast
• Let the beans simmer uncovered so they can reduce and concentrate in flavor
• A splash of vinegar at the end brightens everything up

For perfect plantains:

• Use green (unripe) plantains for tostones
• The double-fry technique is essential for the right texture
• Salt them immediately after the second fry while still hot

The Heart of Cuban Cooking

What I love most about this Cuban chicken rice bowl is how it embodies the spirit of Cuban cooking – making something extraordinary from simple ingredients through careful seasoning and cooking techniques. In my kitchen, this dish has become more than just a meal; it’s a way to bring the warmth and vibrancy of Cuban culture to our dinner table.

The beauty of Cuban cuisine lies in its adaptability. While respecting traditional methods, don’t be afraid to make this recipe your own. Your kitchen, your rules! Whether you follow this recipe exactly or use it as inspiration, I hope it brings as much joy to your table as it has to mine.

¡Buen provecho! (Enjoy your meal!)

Q&A Section

Q: What’s the most important ingredient in a Cuban Chicken Rice Bowl? In my opinion, the mojo marinade is the heart and soul of this dish. The combination of citrus, garlic, and spices gives the chicken its distinctive Cuban flavor profile. If you get this right, everything else will fall into place.

Q: I don’t have a plantain press. What can I use instead? No worries! You can use the bottom of a heavy glass, a flat-bottomed pot, or even a flat spatula to press the plantains. Just place the fried plantain piece between two pieces of parchment paper or plastic wrap and press down firmly but gently until flattened.

Q: Is this dish spicy? Traditional Cuban food isn’t characteristically spicy in the way that some other Latin American cuisines can be. This dish has bold flavors from garlic, citrus, and herbs, but it’s not hot-spicy. If you prefer some heat, you can certainly add some chopped jalapeños or a dash of hot sauce as a topping.

Q: How can I tell when plantains are ready for frying? For tostones (twice-fried green plantains), you want plantains that are firm and green on the outside. They should feel heavy for their size and have minimal black spots. If they’re starting to yellow, they’ll be sweeter and better suited for maduros (sweet fried plantains) rather than tostones.

Q: Can I use a slow cooker for the chicken? Absolutely! For a slow cooker version, marinate as directed, then cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreds. I find this method works particularly well if you’re using chicken thighs.