Best Cuban Chicken Spread Recipes

CUBAN CHICKEN SPREAD

Cuban Chicken Spread image

Make and share this Cuban Chicken Spread recipe from Food.com.

Provided by sheepdoc

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup chicken, boiled and ground
1 (3 ounce) jar pimientos
1 tablespoon sweet relish
4 ounces cream cheese
2 eggs, hard boiled
1/2 cup mayonnaise

Steps:

Mix all ingredients well.
Spread on bread or crackers.

Nutrition Facts : Calories 171.5, Fat 14.7, SaturatedFat 5.1, Cholesterol 87.9, Sodium 246, Carbohydrate 7.2, Fiber 0.3, Sugar 3, Protein 3.6

CHICKEN SPREAD FOR BOCADITOS CUBANOS

Chicken Spread for Bocaditos Cubanos image

There all types of bocaditos (the most common little sandwiches are made of ham spread). This is like a chicken salad with a new twist! Recipe courtesy of: All About Cuban Cooking by Josefina Alvarez.

Provided by Manami

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cooked chicken, ground
1 (3 1/2 ounce) jar pimientos
1 tablespoon sweet relish
4 ounces cream cheese
1/2 cup mayonnaise
2 hard-boiled eggs (optional)

Steps:

Mix all ingredients well.
Spread on "bocadito" rolls or spread over bread slices.
They will look prettier if you use a cookie cutter and remove the crusts.

Nutrition Facts : Calories 188.4, Fat 14.7, SaturatedFat 5.5, Cholesterol 43.4, Sodium 235.3, Carbohydrate 6.9, Fiber 0.3, Sugar 2.2, Protein 7.6

CUBAN CHICKEN SANDWICH

Cuban Chicken Sandwich image

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Provided by lutzflcat

Categories World Cuisine Recipes Latin American Caribbean

Time 2h25m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20 dill pickle slices
4 slices Swiss cheese

Steps:

Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g

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