Cuban Chicken Sliders

  • Yield: servings


1pound ground chicken
1/4cup finely chopped onion
1-- garlic clove, minced
1teaspoon cumin
1/2teaspoon salt and freshly ground
-- black pepper
1/4teaspoon smokey paprika
1tablespoon lime juice
1-- tablesoon finely chopped culantro
4tablespoons olive oil, divided
1tablespoon butter
1 1/2cups shredded iceberg lettuce
4-- hamburger buns
1whole garlic clove
4cups canned shoestring potatoes
-- sofrito* recipe follows
cup each chopped green and red
-- bell pepper
1cup chopped onion
2-- garlic cloves, minced
1/2teaspoon cumin
1/2teaspoon salt and freshly ground
-- black pepper
1tablespoon lime juice
3tablespoons olive oil
1/4cup seeded, chopped roma tomato
2tablespoons chopped culantro


Combine chicken, onion, garlic, cumin, salt, pepper, paprika and lime juice. Mix well and shape into 4 patties. Heat 2 tablespoons olive oil and 1 tablespoon butter in a 10-inch skillet over medium heat. Cook patties 10-12 minutes or until golden brown, turning once. Brush both cut sides of buns with remaining oil. Place oil side up on baking sheet under broiler for 1-2 minutes, until lightly toasted. Cut garlic clove in half and gently rub cut side over toasted surfaces. Place shoestring potatoes on another baking sheet and place in warm oven for 10 minutes.

To serve: Place bun bottoms on platter;
divide lettuce equally among buns and spoon 2 tablespoons sofrito over lettuce. Place chicken on the bun and top with 1 tablespoon sofrito and bun tops. Pile warm shoestring potatoes around fritas. Serve remaining sofrito on the side.
Serves 4.

*Sofrito preparation
Heat oil in a 10-inch skillet over medium heat. Add pepper, onions and garlic. Cook and stir 15 minutes. Add cumin, salt and pepper. Pour into food processor and pulse 10-12 times. Stir in lime juice, tomato and culantro.
Yield: about 1 1/3 cups