Cuban chicken turns simple bone-in pieces into a bright, savory dinner. Orange and lime juice mingle with plenty of garlic, cumin, oregano, and tender onions to create a fragrant mojo-style sauce.
Prep: 30 min · Cook: 5 hr · Total: 5 hr 30 min
Slow Cooker Cuban Chicken
Ingredients
Instructions
- Pat the chicken dry and season all over with 1 teaspoon salt and the black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the chicken skin-side down for 7 minutes, then turn and cook for 2 to 3 minutes. Transfer to a 6-quart slow cooker.
- Pour off all but 1 tablespoon fat. Add the onion and cook for 4 minutes. Stir in the garlic, cumin, and oregano for 30 seconds.
- Pour in the orange juice, lime juice, and broth. Scrape up the browned bits and bring the mixture to a simmer.
- Pour the citrus mixture and onions around the chicken. Add the bay leaf, cover, and cook on low for 4½ to 5 hours or on high for 2½ to 3 hours, until the chicken is tender and reaches 165°F.
- Discard the bay leaf. Transfer the chicken to a platter, skim excess fat from the sauce, and taste for salt.
- Spoon the onions and mojo sauce over the chicken. Finish with parsley and lime wedges; serve with rice and black beans.
Estimated per serving: 470 calories · Protein 41 g · Fat 28 g · Carbs 12 g · Fiber 1 g · Sodium 720 mg
Why This Recipe Works
- Fresh citrus: orange provides sweetness while lime adds sharp acidity.
- Deep browning: caramelized chicken and skillet fond give the sauce savory depth.
- Plenty of garlic: it mellows during the long braise and perfumes the entire dish.
- Bone-in chicken: stays juicy and enriches the cooking liquid.
What Is Mojo Chicken?
Mojo is a lively Cuban sauce built around sour citrus, garlic, herbs, and spices. Sour orange is traditional; a mixture of ordinary orange and lime juice creates a practical balance with similar sweet-tart character.
Helpful Tips
- Use freshly squeezed juice for the cleanest flavor.
- Brown in batches so the chicken is not crowded.
- Pour the sauce around the chicken to protect some of the browned surface.
- Check thick pieces with an instant-read thermometer; they should reach at least 165°F.
Variations
- Spicy: add sliced jalapeño or red pepper flakes.
- Olive: stir in ½ cup green olives during the final 30 minutes.
- Boneless: use chicken thighs and shorten the cooking time.
- Extra herbal: finish with both cilantro and parsley.
Serving Suggestions
Serve with white rice, Cuban black beans, fried plantains, avocado salad, or warm crusty bread. Spoon plenty of the citrus-onion sauce over every serving.
Storage and Reheating
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with the sauce until the chicken reaches 165°F.
Frequently Asked Questions
What makes this Cuban chicken?
The dish uses a mojo-inspired combination of orange, lime, garlic, cumin, and oregano that is common in Cuban cooking.
Can I use boneless chicken thighs?
Yes. Start checking boneless thighs after about 3 hours on low because they cook more quickly.
Can I marinate the chicken first?
Yes. Marinate it in half the citrus, garlic, and spices for 2 to 8 hours, then discard that marinade and follow the recipe.
Will the citrus make the chicken bitter?
Fresh juice does not become bitter here. Avoid adding large pieces of white citrus pith to the cooker.
Can I make Cuban chicken in the oven?
Yes. Cover and braise in a Dutch oven at 350°F for about 60 to 75 minutes.
How long do leftovers keep?
Refrigerate cooked chicken and sauce in a covered container for up to four days.
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Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.