You are here: Home » Recipes » Cuban Chicken and Yams Cuban Chicken and Yams Yield servings PrintEmail Ingredients 1 pound chicken tenders cut into bite sized pieces1 -- crushed garlic clove1 tablespoon olive oil1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon lime juice2 tablespoons olive oil1 cup chopped onion3 cups sweet potatoes, peeled and diced into 1/2 in pieces2 tablespoons water1/4 cup brown sugar1/4 teaspoon ground chile pepper (like cayenne, arbol or piquin)1 teaspoon salt1 can coconut milk (13 14 ounces)1 teaspoon lime zest2 tablespoons fresh lime juice1 teaspoon orange zest3 tablespoons fresh orange juice2 tablespoons tamarind juice concentrate (available in freezer section of groceries or as bottle in Latin themed grocery stores)2 tablespoons olive oil1/4 cup long grain white rice1/4 cup quinoa (or orzo pasta)1/3 cup chopped red bell pepper (from jar is okay)1 tablespoon capers1 pinch (1/8 tsp) saffron2 cups chicken broth1/4 cup Mexican crema or light sour cream2/3 -- chopped roasted cashew nuts1/4 cup chopped fresh cilantro Instructions Trim the chicken breast tenders and cut into bite-sized pieces. Place in a bowl with 1 garlic clove (pushed through a press), 1 tblsp olive oil, salt, pepper and 1 tblsp fresh lime juice. Cover and set aside. Heat 3 qt skillet on medium heat and add 2 tblsp olive oil. Add chopped onion and heat 3 minutes. Add sweet potatoes and water, then cover for 4-5 minutes. In a medium bowl combine brown sugar, ground chile, salt, coconut milk, lime zest, lime juice, orange zest, orange juice, and tamarind concentrate. Stir, then add to onion-sweet potatoe mixture. Add chicken and bring to a boil, then simmer for 25 min. Heat a sauce pan with 1 tblsp olive oil. Add rice, quinoa, saffron, roasted peppers, salt and capers. Saute for 4-5 minutes. Add 2 cups chicken broth and bring to boil, then cover and simmer for 20-25 minutes (until water is absorbed and rice is tender). When chicken is finished cooking, remove from heat, then stir in crema. On wide shallow bowls, place a circle of rice pilaf, then put a large scoop of the chicken mixture in the center. Garnish with fresh cilantro and chopped cashews. Story behind recipe: I lived in Miami, Florida for 7 years– during which time my culinary world exploded with an amazing array of latin flavors. I later moved to Texas and married a Mexican-American man. This dish represents my favorite latin food memories from Miami– fresh citrus, tangy tamarind, tender sweet potatoe, creamy coconut milk, and soothing safron. It's a perfect background for chicken.