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Fresh and Easy at Casa de Cuisine: Cuban Pickled Chicken

Cuban PIckled Chicken
Cuban PIckled Chicken
Chef Larry Edwards

Personally, I don't know any Chef who doesn't love Spring. It is a time when freshness abounds in the kitchen and the newness of life surrounding us brings our culinary minds to new and tasty heights. This month we are going to travel the world for you to bring you some of the greatest Spring dishes. So from Casa de Cuisine to your home kitchen, let us together explore some fabulous, tasty and fresh and easy dishes to celebrate the season of life!

Chicken is one of the most popular meats in the world. There is nothing you can't do with this bird. In my career I have probably eaten more chicken than any other type of meat. I have always preferred my chicken to have a piquant taste. When I first tasted this dish native to the lovely island nation of Cuba, I almost did a backflip. For my tastes, it was nothing short of perfection!

I am sharing with you the recipe I learned but you can also make this dish with leftover chicken (just eliminate the cooking part of the recipes). Since Spring and Summer are big chicken months (grilling, barbecuing, etc.) you might want to keep this recipe close at hand.

This is a very easy recipe to prepare and it is just loaded with fresh flavors. You might also like to feature this as a part of a wonderful brunch by filling the pocket of some homemade pita bread or serving alongside some freshly baked flatbreads.

Ingredients needed to make Cuban Pickled Chicken (serves 4):

  • 2 chicken breasts, skinned and boned
  • 2 Tbs. minced ginger
  • 4 cloves garlic, minced
  • 2 bay leaves
  • ¾ cup extra virgin olive oil
  • ¾ cup white wine vinegar
  • 2 red jalapeno peppers, stemmed, seeded and minced
  • 2 red onions, chopped
  • 1 tsp. salt
  • 5 whole black peppercorns
  • 5 whole pink peppercorns


  1. In a medium pot of boiling water add the chicken breasts and ginger and gook 15 minutes. Remove the chicken to a plate and discard the water and ginger.

  2. Once the chicken is cool to the touch, shred the meat.
  3. In a glass bowl whisk all the remaining ingredients to combine. Add the shredded chicken, toss to coat, cover and marinate in the refrigerator for at least a couple of days.
  4. With a slotted spoon remove the chicken to a serving platter and drizzle with some of the pickling liquid before serving.

** Inside Google calls Chef Larry Edwards "quite possibly the most popular Chef in the world" and now you can find out what Chef Larry Edwards has coming up in the kitchen, on the road, in the restaurants and in the media by joining him on Facebook where the Chef's snarky personality and often controversial comments are always sure to cause a stir!


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