CUBAN CHICKEN AND BLACK BEAN RICE BOWLS

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A little magic went down in the kitchen earlier today, and they involve these Cuban Chicken & Black Bean Rice Bowls.Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that’s not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.

This formula is unique for me all things considered important to me. One reason I experienced passionate feelings for cooking was on the grounds that I generally had solid, good female good examples who consistently took such consideration and pride in getting ready dinners 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 food, and how it was the main fixing. As of late I lost one of my aunts, and I need to devote this post and formula to her.One of my soonest 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 wieners, and her kitchen was never dull as she would move and sing all while cooking. We used to chuckle as children since food used to zoom around the kitchen at whatever point she was in there, and man her food was ALWAYS amazing!It’s been intense managing losing her, yet I relax because of realizing that she’s consistently with me particularly when I’m in the kitchen. In my way of life, we praise life and not demise. So to praise her life and the affection for the excursion that life takes us all on, I chose to get in the kitchen and prepare these Cuban Chicken and Black Bean Rice Bowls (something I realize she would’ve cherished) and set out a glass of Wente Vineyard’s Riva Ranch Chardonnay as a toast to her and every one of the lives she contacted.

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These dishes are brimming with life, flavor, and zest actually like my aunt. Allow me to separate the parts of yumminess for you!

Cuban Style Chicken-I marinated this chicken in such astonishing flavors! Cumin, oregano, smoked paprika, stew powder, new garlic, lime squeeze and zing, and squeezed orange and zing! This chicken is amazing with basically anything. In a plate of mixed greens, tacos, sandwiches, and so on! Basically the same as my Mojo Cuban Pork formula, how might you miss delectable sodden and succulent chicken?!

Cuban Style Black Beans-Oh! These may simply be my main thing! Additional stunning kinds of cumin and smoked paprika. I squash half of the beans and combine everything as one to keep some surface, and it’s simply heavenly! I’ve been known to simply eat an entire dish of these, haha!

Cilantro Lime Rice-Okay at this point we as a whole skill much I love rice, yet this rice is next level! Chipotle has nothing on this cilantro lime rice! 🙂

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Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. If that’s not enough, the bowls are then topped with a mango salsa and some sweet fried plantains on the side, perfection.

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

DIRECTIONS

  • 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!
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