Cuban-Spiced Chicken Thighs with Plantains and Rice

When eating this dish, it’s easy to imagine yourself on a ship that’s cruising the tropical waters between Cuba and the Caribbean islands. That’s because the chicken thighs are bathed in a spicy marinade and then combined with sautéed plantains and onions.

2 hr 20 mins
  • 20min
    Prep time
  • 2hours
    Cook time
  • 8


  • 2 packages (8.5-ounce each) SEEDS OF CHANGE® Caribbean Style Rice
  • 8 chicken thighs
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • Zest and juice of 1 orange
  • Zest and juice of 1 medium lime
  • 2 teaspoons ground cumin
  • 2 cloves garlic, finely chopped
  • 1 jalapeno or serrano chili, finely chopped
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 2 ripe plantains
  • 1/4 to 1/2 cup water
  • 2 tablespoons chopped green onion
  • 2 tablespoons shredded carrot

1 - Fresh ingredients make all the difference.

2 - Prepare chicken.

3 - Stir in SEEDS OF CHANGE® Caribbean Style Rice with chicken mixture.

4 - Plate and enjoy!

Fresh ingredients make all the difference.
Prepare chicken.
Stir in SEEDS OF CHANGE® Caribbean Style Rice with chicken mixture.
Plate and enjoy!


  1. In small bowl, whisk 2 tablespoons oil, soy sauce, orange zest and juice, lime zest and juice, orange juice, cumin, garlic and jalapeno.
  2. Place chicken in 13x9x2-inch glass baking dish, coating thoroughly.
  3. Cover and refrigerate at least 2 hours or overnight.
  4. Heat grill for direct heat.
  5. Remove chicken from marinade.
  6. Grill over medium-high heat 15 to 20 minutes, turning halfway through cooking, until chicken is no longer pink in center and juice runs clear. (If chicken browns too quickly before fully cooked, move chicken to indirect heat.)
  7. Meanwhile, cut ends off plantains and peel. Cut into 1/2-inch pieces.
  8. Heat oil in 10-inch nonstick skillet over medium-high heat.
  9. Sauté plantains and onions 3 to 5 minutes or until plantains begin to brown.
  10. Stir in SEEDS OF CHANGE® Caribbean Style Rice and enough water to keep rice moist.
  11. Cook 2 minutes longer or until heated through.
  12. Spoon rice mixture onto serving platter. Top with chicken. Garnish with green onion and carrot.

Servings: 8

Amount per Serving

  • Calories270

  • % Daily Value*

  • Total fat 6g 9%

    Saturated fat 1.5g8%

    Trans fat 0g 0%

  • Cholestrol N/AN/A

  • Sodium 260mg11%

  • Total Carbohydrates 35g12%

    Dietary Fiber 3g12%

    Sugars 8g

  • Protein 17g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A