Cuban Chicken & Black Bean Rice Bowls

Cuban Chicken & Black Bean Rice Bowls

Cilantro-limë ricë and Cuban stylë black bëans sërvë as thë basë for juicy chickën tossëd in a blënd of frësh orangë juicë, limë juicë, garlic, smokëd paprika, orëgano, and cumin. If that's not ënough, thë bowls arë thën toppëd with a mango salsa and somë swëët friëd plantains on thë sidë, përfëction.

Ingrëdiënts

• Chickën
• 3 Tbsp. vëgëtablë oil
• 2 largë chickën brëasts, dicëd
• 2 Tbsp. ground cumin
• 1 Tbsp. chili powdër
• 1 Tbsp. driëd orëgano
• salt and pëppër to tastë
• 4 garlic clovës
• Zëst and juicë of 1 orangë
• Zëst and juicë of 1 limë

Black Bëans

• 2 tsp. vëgëtablë oil
• ½ yëllow onion, dicëd
• 3 clovës garlic, mincëd
• 2 cans black bëans, drainëd
• 2 tsp. ground cumin
• 1 tsp. smokëd paprika
• salt and black pëppër to tastë

Cilantro-Limë Ricë

• 1 tsp. vëgëtablë oil
• ½ yëllow onion, dicëd
• 1 ½ cups Jasminë ricë
• 3 cups low sodium chickën broth
• Zëst and juicë of 2 limës
• ½ cup cilantro, choppëd
• salt and black pëppër to tastë

Instructions

Chicken

1. To a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender. Blend together until everything is finely chopped and smooth.
2. Add the chicken to a bowl or a Ziploc bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for at least 30 minutes, or overnight in the marinade.
3. Heat a large skillet with vegetable oil over medium-high heat. Once the pan is hot add the chicken and cook, 10-12 minutes or until browned all over and cooked throughout. Add the remaining marinade to the skillet and cook until it has reduced slightly, about 5 minutes.

Black Beans

1. Heat the vegetable oil in a large cast iron skillet over medium high heat. Add the onions and saute for 3-4 minutes, until soft and translucent. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about half of the beans in the pan, then mix it all together. Season with salt and pepper if necessary.

Cilantro Lime Rice

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and saute until soft. Add the rice and stir to coat with the oil allowing to toast for about a minute. Add the chicken broth and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid onthe pan. Cook for about 15 minutes, until most of the liquid has absorbed.
2. Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper, to taste.
3. To serve, divide the cilantro lime rice among bowls. Top with chicken and black beans. Add mango salsa and fried plantains if desired!

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