One of my favorite parts of this Cooking Around the World series is discovering how every country tells its story through food. This month we’re heading to the Caribbean to explore the vibrant flavors of Cuba! This is a place where simple ingredients are transformed into comforting, flavorful meals that have been passed down through generations.
Cuban cuisine is a beautiful blend of Spanish, African, and Caribbean influences. Over the years, the country’s history, climate, and available ingredients have shaped a style of cooking that celebrates citrus, garlic, herbs, rice, beans, and slow cooked meats. While many recipes are super simple, they’re packed with flavor thanks to marinades, fresh herbs, and cooking techniques that allow ingredients to shine.
This Month’s Recipe: Cuban Mojo Chicken
For this month’s recipe, I decided to make Mojo Chicken with black beans and rice. It’s fresh, bright, and perfect for summer while still being hearty enough to satisfy the whole family.
Cuban Mojo Chicken with Black Beans & Rice
For the Mojo Marinade
- 2½–3 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 8 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
For the Black Beans
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 tablespoon olive oil
- ½ small onion, diced
- ½ a green pepper, diced ( you want equal amounts onion/pepper)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ cup chicken broth or water
- Salt and pepper, to taste
- Optional: but if you want a lil heat, ½ teaspoon cayenne pepper
For the Rice
- 2 cups long grain white rice, well rinsed
- 4 cups chicken broth or water
- 1 tablespoon butter
- Pinch of salt
- Optional: pinch of saffron
Optional Sides
- Fried or baked sweet plantains
- Sliced avocado
- Tomato and avocado salad ( I made this one! It was really good)
- Lime wedges
Instructions:
1. Marinate the Chicken
In a large bowl or Pyrex baking dish (that’s what I used), whisk together the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, pepper, lime zest, and cilantro.
Add the chicken, turning to coat well. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
2. Roast the Chicken
Preheat your oven to 400F. Arrange the chicken skin side up in a lightly greased or foil covered baking dish. Pour the marinade over the top.
Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165F and the skin is golden. For crispier skin, broil for the last 2–3 minutes.
3. Prepare the Black Beans
While the chicken cooks, heat the olive oil in a saucepan over medium heat.
Cook the onion and green pepper for about 5 minutes until softened. Add the garlic, cumin, and oregano, stirring until super fragrant.
Stir in the black beans and chicken broth. Simmer gently for 10–15 minutes, stirring occasionally. Season with salt and pepper to taste. Add in the cayenne if you want it too!
4. Cook the Rice
Bring the broth (or water), butter, salt and rice to a boil. Add saffron if using. Reduce the heat to low, cover, and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.
5. Serve
Spoon the rice onto each plate along with a generous helping of black beans. Add a piece or two of the mojo chicken and spoon some of the pan juices over the top.
Finish with fresh cilantro and a squeeze of lime. Serve with sliced avocado, a delicious tomato avocado salad or sweet plantains for a complete Cuban inspired meal.
Tips
- Boneless, skinless chicken thighs also work well. You’ll need to reduce the cooking time to about 30–35 minutes.
- Marinating overnight gives the chicken the deepest citrus and garlic flavor.
- Leftover chicken is delicious shredded into tacos, grain bowls, or sandwiches the next day.
- If you enjoy a little heat, sprinkle on a pinch of crushed red pepper flakes before serving, although traditional mojo is more citrusy than spicy.
Beverage Pairings
Wine: If you’re a wine lover a crisp Sauvignon Blanc will go really well. Its bright acidity and citrus notes mirror the fresh orange and lime juices in the marinade while balancing the richness of the chicken, A chilled Pinot Grigio is another excellent option, especially during the summer. It’s light, refreshing, and doesn’t overpower the meal.
Cocktail: A classic mojito is hard to beat. It’s cool, refreshing, and echoes the citrus flavors already found in the mojo marinade. The mint adds another layer of freshness, making it a perfect drink for a warm July evening. Another classic is a Cuba Libre. The cocktail is believed to have originated in Havana in the early 1900s. Its name means “Free Cuba,” and the cocktail became popular after the Spanish-American War. Today, it’s one of the world’s most famous rum cocktails and a refreshing nod to Cuba’s rich history and culture.
Simple Cuba Libre
- 2 ounces white rum
- 4–5 ounces cola
- Juice of ½ fresh lime
- Ice
- Lime wedge for garnish
Pour the rum over ice, squeeze in the fresh lime juice, top with cola, and gently stir. Garnish with a lime wedge and enjoy.
Non-Alcoholic: Sparkling limeade, mango juice, or iced tea with fresh mint are great choices. They are all super refreshing.
A Little About Cuban Food Culture
Meals in Cuba are often centered around family. Whether it’s a Sunday lunch or a celebration with friends, food brings people together around one table. Rice and beans appear at nearly every meal, often accompanied by roasted pork, chicken, or seafood depending on the region. Many classic recipes have been passed down through families for generations. I love that.
Unlike cuisines that rely heavily on heat, Cuban cooking focuses on building flavor through aromatics like onions and garlic, herbs such as oregano, and citrus fruits like lime and sour orange. The result is food that’s rich without being overly complicated. Fresh tropical fruits such as mango, pineapple, guava, and papaya are also staples, especially during the warmer months. They are used in both savory and sweet dishes.
Travel Tidbit
I thought it would be fun to add in a little travel info. Cuba is the largest island in the Caribbean and is known for its colorful architecture, vintage American cars, lively music, and warm hospitality. While Havana often steals the spotlight, every region has its own food traditions and local specialties. Like many places around the world, some of the best meals in Cuba are the ones shared around a family table. So if you ever visit, try to make friends with the locals. 🙂
Cooking Along This Year
One thing I’ve learned through this series is that some of the best meals don’t require fancy ingredients or complicated techniques. Cuban cooking is a perfect example. It transforms everyday pantry staples into dishes full of warmth, comfort, and incredible flavor.
This meal felt like summer on a plate! It had bright citrus, tender chicken, fluffy rice, and flavorful beans to complete the dish. I do recommend the avocado and tomato salad, it brought some extra freshness to the party. This meal reminded me that exploring the world doesn’t always require a passport. Sometimes all it takes is trying a new recipe and learning the story behind it.
Next month we’ll pack our bags once again and travel to another corner of the world, one delicious bite at a time. 🙂
Let me know if you’ve made any of the meals in this series! I would love to hear what you think.
