Cuban Chicken Black Beans And Rice Recipe
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Description
If you want to taste the Cuban flavor, try this classic recipe of Cuban chicken black beans and rice. This dish is a perfect blend of flavors, colors, and textures. Black beans, rice, and chicken are the main ingredients of this dish, but the spices and herbs used in this recipe give it a unique taste. This dish is perfect for a family dinner or a weekend gathering with friends.Prep Time
The prep time for this recipe is around 20-25 minutes. You need to marinate the chicken for at least an hour before cooking.Cook Time
The cook time for this recipe is around 40-45 minutes.Ingredients
For the chicken marinade:- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 4 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1/2 teaspoon salt
Equipment
- Large bowl for marinating chicken
- Large skillet or Dutch oven for cooking chicken and rice
Method
Step 1: Marinate the Chicken
1. In a large bowl, mix together garlic, oregano, salt, black pepper, olive oil, orange juice, and lime juice. 2. Add chicken breasts to the bowl and coat them with marinade. 3. Cover the bowl with plastic wrap and refrigerate for at least an hour.Step 2: Cook the Chicken
1. Preheat the oven to 350°F. 2. Heat a large skillet over medium-high heat. 3. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until browned. 4. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through. 5. Remove the chicken from the oven and let it rest for 5 minutes before slicing.Step 3: Cook the Rice and Beans
1. In the same skillet used for cooking the chicken, heat olive oil over medium-high heat. 2. Add onion and green bell pepper to the skillet and cook for 3-4 minutes or until the vegetables are softened. 3. Add garlic, cumin, oregano, and cayenne pepper to the skillet and cook for 1-2 minutes or until fragrant. 4. Add black beans, diced tomatoes, chicken broth, rice, and salt to the skillet and stir to combine. 5. Bring the mixture to a boil, reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the rice is cooked through. 6. Serve the rice and beans with sliced chicken on top.Notes
If you prefer, you can use chicken thighs instead of chicken breasts. You can also use brown rice instead of white rice, but you may need to adjust the cooking time and the amount of liquid.Nutrition Info
This recipe makes 4 servings. Each serving contains:- Calories: 561
- Protein: 44g
- Fat: 18g
- Carbohydrates: 54g
- Fiber: 8g
- Sugar: 7g
- Sodium: 1005mg
Recipe Tips
- Make sure to rinse the black beans before using them to reduce the sodium content.
- If you like a little bit of heat, you can add more cayenne pepper or some chopped jalapeño peppers to the rice and beans.
- You can garnish the dish with some chopped cilantro or green onions before serving.
- If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- If you want to save time, you can marinate the chicken overnight.
Enjoy your tasty Cuban chicken black beans and rice!
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