Recipe designed by Elizabeth’s Kitchen Diary
Wherever you travel in Florida the influence of Cuban food and drink can be seen. Whether you’re dining out or enjoying a home cooked meal, the tastes and smells of their Latino neighbours can be found.
Currently number 17 in the Foodies 100 bloglist, Elizabeth is a Canadian ex-pat who lives in the Shetland Isles
My take on the classic slow cooker Cuban chicken recipe combines the zing of orange and lime with the warmth of smoked paprika, to create a light summery dish. Serve with a green side salad and brown rice.
8 large chicken thighs
2 tbsp olive oil
12 cloves garlic, peeled but left whole
125 ml freshly squeezed orange juice (2.5 large oranges)
125 ml freshly squeezed lime juice (about 5 limes)
1 large onion, finely sliced
1 tsp whole cumin seeds
1 tsp dried oregano
1 tbsp smoked paprika
1 bay leaf
3 tbsp dark brown sugar
1 green pepper, chopped
Freshly ground black pepper
Spring onions (scallions), chopped, to garnish
- Heat the olive oil in a saute pan over a medium-high heat.
- Season the chicken with plenty of salt and pepper and brown on both sides in the oil.
- Remove with a slotted spoon and place into the bowl of your slow cooker along with the whole garlic cloves and chopped green pepper.
- Drain off most of the chicken fat, leaving about 1 tbsp of liquid in the saute pan. Fry the onion for a few minutes until it begins to soften.
- Add the whole cumin seeds and fry for a further minute.
- Add the dried oregano, smoked paprika and stir well.
- Add the brown sugar and orange and lime juices and bring to the boil, scraping up any bits stuck to the bottom of the pan. Boil for one minute and season to taste.
- Pour the liquid over the top of the chicken thighs in the slow cooker.
- Pop the lid on, and leave on low for 5 hours.
- Garnish with spring onions and serve the chicken with plenty of brown rice to soak up the juices.