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–+ servings

Mojo Chicken with Cuban Rice and Beans

Meera
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Cuban, Latin
Servings 4

Equipment

  • Large Saute pans
  • food processor or blender
  • Baking sheet

Ingredients
  

Mojo Chicken

  • 2 lbs boneless, skinless chicken thighs
  • 1 bunch cilantro, rinsed and bottom one inch stems chopped off
  • 1 whole orange juiced
  • 2 whole limes juiced and one zested
  • 1½ tsp dried oregano
  • 3 tbsp e.v olive oil
  • 5-6 cloves garlic, minced
  • 1 tsp sea salt

Black Beans and Rice

  • 1-2 tbsp olive oil
  • 1 medium onion finely chopped, about 1 cup
  • 4 cloves garlic finely minced
  • ½ medium green pepper or one poblano seeded and finely chopped
  • ½ teaspoon salt or ass needed check salt level in canned beans
  • 3 cups chicken or vegetable stock or water
  • 1 large bay leaves
  • 1 leveled teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 ¼ cups basmati rice washed until water runs clear and soaked for 30 minutes
  • 14 ounce can black beans with liquids do not drain the liquid in the can, also adjust the salt as needed as the bean liquid has salt added.
  • 1 tablespoon red wine vinegar

Mango Salsa

  • 2-3 tbsp finely chopped cilantro
  • 1-2 jalapeño - seeded & minced optional for mild salsa skip
  • 1 whole lime - juiced
  • ½ medium red bell pepper or 1 Persian cucumber diced into small cubes
  • 1 medium avocado diced into small pieces
  • 2 medium mangoes - peeled seed removed & diced into small cubes
  • 1 small red or white onion, thinly sliced
  • sea salt to taste

Garnish

  • salad greens
  • jalapeño
  • spring onions

Instructions
 

Mojo Chicken

  • Add all the ingredients for Mojo chicken except the chicken into a food processor. Blend until smooth.
  • Transfer ½ the sauce to a small bowl for serving and the remaining sauce to a large mixing bowl. Add the chicken pieces to the large bowl and marinate the chicken in the Mojo sauce for 1 hour or overnight in the fridge.
  • When you're ready to cook, preheat the oven to 400 ℉. Place the marinated chicken (drained) on a baking sheet and bake for 20-25 minutes flipping the chicken once half way. The chicken thighs are done when the internal temperature at the thickest part has reached 175-180℉. Allow to rest for 5-7 minutes.

Cuban Beans and Rice

  • Warm olive oil in a rice pot or pan, add onion, garlic, green pepper, and salt to the pan and stir until onions are translucent, about 5 minutes.
  • Add bay leaves, cumin, oregano, and soaked and drained rice. Stir for 1 minute until well mixed and all the rice is coated in oil.
  • Add the black beans with their liquids, red wine vinegar, and stock or water. Stir to combine. Bring it up to a boil, once it boils, immediately reduce to a simmer.
  • Cover tightly and continue to simmer for 20-25 minutes. Do not peek. Keep the pot covered and allow to rest off heat another 10 minutes.
    Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired.

Mango Salsa

  • Finely chop the bell pepper, onion, cilantro, jalapeno and add it to a bowl. Scoop, dice the mango, avocado into small cubes and add it to the bowl, squeeze the lime juice and season well with salt. Mix well and allow it to sit for a few minutes for the flavors to mingle.

Plating

  • In a shallow low bowl add rice and beans, then top it with the Mojo chicken, mango salsa, some leafy greens if desired and Extra Mojo sauce table side.
  • Enjoy!
Keyword Chicken dinner, Rice, rice bowl
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