Cuban Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses red wine as a key ingredient, our Cuban adaptation replaces it with a combination of citrus juices and rum, adding a tropical flair to the dish. Additionally, we incorporate Cuban spices and ingredients such as cumin, oregano, and plantains to enhance the flavors and give it an authentic Cuban touch. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240 ml) orange juice 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) lime juice 1/2 cup (120 ml) lime juice
• 1/4 cup (60 ml) rum 1/4 cup (60 ml) rum
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 2 bay leaves 2 bay leaves
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes and tomato paste to the pot. Stir well to combine.
4. 4.
   Return the chicken to the pot and pour in the orange juice, lime juice, and rum. Sprinkle in the ground cumin and dried oregano. Add the bay leaves.
5. 5.
   Cover the pot and simmer for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   While the chicken is simmering, heat a separate pan with a little olive oil. Fry the plantain slices until golden brown and crispy. Remove from the pan and set aside.
7. 7.
   Once the chicken is cooked, remove the bay leaves from the pot. Taste and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Cuban Coq au Vin hot, garnished with fresh cilantro and accompanied by the crispy fried plantains.

Treat your ingredients with care...

• Chicken — Make sure to brown the chicken pieces well before simmering to enhance the flavor and texture.
• Plantains — Choose ripe plantains for a sweeter taste. Fry them until they are golden brown and crispy for a delicious side dish.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in a mixture of citrus juices and rum for a few hours before cooking.
• If you prefer a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Serve the Cuban Coq au Vin with a side of rice or yuca for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to customize the dish by adding other tropical ingredients such as pineapple or mango for a unique twist.

Serving advice

Serve the Cuban Coq au Vin hot, accompanied by a side of rice or yuca. Garnish with fresh cilantro for a pop of color and flavor.

Presentation advice

Present the Cuban Coq au Vin in a deep serving dish, allowing the vibrant colors of the chicken and vegetables to shine through. Sprinkle some fresh cilantro on top for an appealing finishing touch.