Tamarind Chicken & Cuban Rice
1 hour
Latin American
Serves: 4
Bring bold, tropical flavor to your table with this Tamarind Chicken & Cuban Rice recipe. Juicy chicken thighs are marinated in tamarind, garlic, and warm spices, then roasted until caramelized and tender. Served over Royal Cuban Black Beans & Rice and paired with a crisp mango slaw, this dish strikes the perfect balance of sweet, savory, and tangy — a vibrant twist on comfort food that’s ready in just an hour.
Ingredients
- Royal Cuban Black Beans & Rice, 2 cups, rinsed
- Chicken thighs, bone-in/skin-on with 2-3 diagonal slits on top, 6–8 thighs
- Mango, 1, julienned
- Red cabbage, 2 cups, thinly sliced
- Carrot, 1, julienned
- Red onion, ¼, thinly sliced
- Rice vinegar, 2 Tbsp
- Lime juice, 2 Tbsp (plus wedges for garnish)
- Fresh cilantro leaves, ¼ cup
Marinade
- Tamarind paste, 3 Tbsp
- Garlic cloves, 4, minced
- Ground cumin, 1 tsp
- Smoked paprika, 1 tsp
- Ground coriander, ½ tsp
- Olive oil, 2 Tbsp
- Honey, 1 Tbsp
- Salt and black pepper, to taste
Preparation
- In a large bowl, whisk the marinade ingredients. Add chicken thighs and toss to coat. Cover and marinate at least 30 minutes, or up to overnight.
- Preheat oven to 425°F. Arrange the chicken thighs skin-side up on a baking sheet lined with a wire rack. Roast 28-30 minutes, until chicken is caramelized and cooked through (165°F internal temp). Increase the oven to high broil and roast for 3-5 minutes, just until a light char forms on the edges.
- In a large bowl, combine mango, cabbage, carrot, and red onion. Toss with rice vinegar, lime juice, and a pinch of salt to make the slaw.
- Microwave Royal Ready-to-Heat Cuban Black Beans & Rice pouch according to package directions. Fluff with a fork and spread on a serving platter.
- Arrange roasted chicken thighs over the rice. Add a heap of the mango slaw alongside. Garnish with cilantro leaves and lime wedges.
