Cuban Mojo Chicken with Rice and Black Beans

Ingredients

• 1.5 lbs Chicken Thighs
• 1/2 cup Orange Juice
• 1/4 cup Lime Juice
• 6 cloves Garlic
• 1 tbsp Oregano
• 1 tsp Cumin
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1.5 cups White Rice
• 1 can Black Beans
• 1/2 medium Onion
• 1/2 medium Green Bell Pepper

Instructions

1. 1In a medium bowl, combine the 1/2 cup orange juice, 1/4 cup lime juice, 6 cloves of minced garlic, 1 tablespoon oregano, 1 teaspoon cumin, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the 1.5 lbs of chicken thighs to the bowl and turn to coat them evenly in the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
2. 2Measure the 1.5 cups of white rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Combine the rinsed rice with 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
3. 3While the rice is cooking, finely chop the 1/2 medium onion and the 1/2 medium green bell pepper. Place a 10-inch skillet over medium heat (325°F / 160°C). Add the chopped onion and green bell pepper to the dry skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 1 can of black beans (undrained) to the skillet with the softened vegetables. Stir everything together and cook for 3-5 minutes, or until the beans are heated through. Remove the skillet from the heat and set aside.
5. 5Wipe out the skillet used for the vegetables, or use a separate 12-inch skillet. Place the skillet over medium-high heat (375°F / 190°C). Remove the chicken thighs from the marinade, letting any excess drip off, and place them in the hot skillet. Cook for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
6. 6Fluff the cooked rice with a fork. Serve the cooked chicken thighs alongside the fluffy rice and the warm black bean and vegetable mixture.

Related Guides