Cuban Chicken & Black Bean Rice Bowls
Cilantro-lime rice and Cuban style dark beans fill in as the base for succulent chicken hurled in a mix of crisp squeezed orange, lime juice, garlic, smoked paprika, oregano, and cumin. On the off chance that that is insufficient, the dishes are then bested with a mango salsa and some sweet fricasseed plantains as an afterthought, flawlessness.
This formula is unique for me all things considered precious to me. One reason I began to look all starry eyed at cooking was on the grounds that I generally had solid, positive female good examples who dependably took such consideration and pride in planning suppers for their friends and family.
From my grandmother, to my mother, down to my aunts they told me the best way to place love in nourishment, and how it was the most significant fixing. As of late I lost one of my aunts, and I need to devote this post and formula to her.
One of my most punctual recollections of my Aunt was her planning breakfast for my Uncle and every last bit of her nieces and nephews. She used to make the best hotdogs, and her kitchen was never dull as she would move and sing all while cooking. We used to chuckle as children since nourishment used to fly around the kitchen at whatever point she was in there, and man her sustenance was ALWAYS stunning!
Ingredients :
Chicken
- 3 Tbsp. vegetable oil
- 2 large chicken breasts, diced
- 2 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1 Tbsp. dried oregano
- salt and pepper to taste
- 4 garlic cloves
- Zest and juice of 1 orange
- Zest and juice of 1 lime
Black Beans
- 2 tsp. vegetable oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 cans black beans, drained
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- salt and black pepper to taste
Cilantro-Lime Rice
- 1 tsp. vegetable oil
- ½ yellow onion, diced
- 1 ½ cups Jasmine rice
- 3 cups low sodium chicken broth
- Zest and juice of 2 limes
- ½ cup cilantro, chopped
- salt and black pepper to taste
Instructions :
Chicken
- 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.
- 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.
- 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
- 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
- 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.
- 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.
- To serve, divide the cilantro lime rice among bowls. Top with chicken and black beans. Add mango salsa and fried plantains if desired!
