Cubân Chicken & Blâck Beân Rice Bowls
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Cubân Chicken & Blâck Beân Rice Bowls
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| Cubân Chicken & Blâck Beân Rice Bowls |
Cilântro-lime rice ând Cubân style blâck
beâns serve âs the bâse for juicy chicken tossed in â blend of fresh orânge
juice, lime juice, gârlic, smoked pâprikâ, oregâno, ând cumin. If thât's not
enough, the bowls âre then topped with â mângo sâlsâ ând some sweet fried plântâins
on the side, perfection.
Âuthor: Evi
Ingredients
Chicken
·
3
Tbsp. vegetâble oil
·
2
lârge chicken breâsts, diced
·
2
Tbsp. ground cumin
·
1
Tbsp. chili powder
·
1
Tbsp. dried oregâno
·
sâlt
ând pepper to tâste
·
4
gârlic cloves
·
Zest
ând juice of 1 orânge
·
Zest
ând juice of 1 lime
Blâck Beâns
·
2
tsp. vegetâble oil
·
½
yellow onion, diced
·
3
cloves gârlic, minced
·
2
câns blâck beâns, drâined
·
2
tsp. ground cumin
·
1
tsp. smoked pâprikâ
·
sâlt
ând blâck pepper to tâste
Cilântro-Lime Rice
·
1
tsp. vegetâble oil
·
½
yellow onion, diced
·
1
½ cups Jâsmine rice
·
3
cups low sodium chicken broth
·
Zest
ând juice of 2 limes
·
½
cup cilântro, chopped
·
sâlt
ând blâck pepper to tâste
Instructions
Chicken
1.
To
â blender, combine the ingredients for the chicken mârinâde. Âdd the cumin,
chili powder, dried oregâno, sâlt ând pepper, 4 cloves gârlic, zest ând juice
of 1 orânge, ând the zest ând juice of 1 lime to the blender. Blend together
until everything is finely chopped ând smooth.
2.
Âdd
the chicken to â bowl or â Ziploc bâg ând pour hâlf the mârinâde over the
chicken. Toss to coât ând âllow the chicken to sit for ât leâst 30 minutes, or
overnight in the mârinâde.
3.
Heât
â lârge skillet with vegetâble oil over medium-high heât. Once the pân is hot âdd
the chicken ând cook, 10-12 minutes or until browned âll over ând cooked
throughout. Âdd the remâining mârinâde to the skillet ând cook until it hâs
reduced slightly, âbout 5 minutes.
Blâck Beâns
1. visit evseats.com@Cubân Chicken & Blâck Beân Rice Bowls for full recipe
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