Cubanstyle Fried Chicken Recipes

Steps:

• 1. Season chicken with salt and pepper to taste and set aside.
• 2. Heat 1/2 inch oil in large nonstick skillet over medium-high heat.
• 3. Add chicken and fry, turning once, until chicken is browned and completely cooked, about 5 minutes a side.
• 4. Remove chicken from skillet and keep warm.
• 5. Remove all but 3 tablespoons oil from skillet, reduce heat to medium and add onion and garlic. Cook, stirring, until onion just begins to soften, about 2 minutes.
• 6. Pour onion, garlic and oil from skillet over chicken.
• 7. Pour lemon juice over chicken and serve.
• 8. Serve this with rice and a salad of sliced avocados tossed with a little olive oil, lemon juice and salt.

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
• Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

Steps:

• To make the marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking pan until the seeds' aroma is released; about one minute. Combine the seeds with the garlic, salt and pepper in a mortar and mash with a pestle to create a paste, or process in a mini food processor or blender. In a large bowl, mix the citrus juices, then stir in the paste and combine well. Immerse the chicken pieces in the marinade and allow to sit for three hours or overnight.
• When you're ready to cook the chicken, place the flour on a large plate. Remove the marinated chicken pieces from the bowl and dredge them in the flour; set aside. Heat 1/2" to 3/4" shortening in a large, heavy pan over medium heat until hot but not smoking. Place chicken in the pan skin side down and fry 8 to 10 minutes per side until lightly browned on all sides. Turn heat to medium low and partially cover pan. Continue cooking, turning frequently until cooked through, about 25 minutes. Remove chicken from oil and place on a platter lined with paper towels to drain.

Steps:

• Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
• Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
• Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
• Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Steps:

• Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
• Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

Steps:

• In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
• In a large, deep skillet, heat 1inch oil over medium high heat.
• Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.