Description
Your taste buds won’t believe these Cuban Chicken & Black Bean Rice Bowls come from your kitchen, not a beachside café in Havana. Just one bite delivers that perfect balance of zesty, savory, and satisfying flavors.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 2 limes (about ¼ cup)
- 2 tablespoons orange juice
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 2 cans (15oz each) black beans, drained and rinsed
- 1 teaspoon ground cumin (for beans)
- ½ teaspoon oregano (for beans)
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
- Hot sauce (optional)
Instructions
- Combine 2 tablespoons olive oil, garlic, cumin, oregano, paprika, salt, pepper, lime juice, and orange juice in a bowl. Add chicken thighs and marinate for 30 minutes to 4 hours.
- Rinse rice until water runs clear. Heat 1 tablespoon olive oil in a saucepan, cook half the onion until translucent, add rice and stir. Pour in chicken broth, bring to boil, reduce heat, cover and simmer 15-18 minutes. Remove from heat, let stand 10 minutes, then fluff.
- Heat remaining olive oil in another saucepan. Cook remaining onion and bell pepper until soft. Add black beans, cumin, and oregano. Season with salt and pepper and simmer 10 minutes.
- Remove chicken from marinade, pat dry. Heat a skillet over medium-high heat with oil. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before slicing.
- Divide rice among 4 bowls. Top with black beans and sliced chicken. Garnish with avocado, cilantro, and lime wedges. Add hot sauce if desired.