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 tsp Cumin
• 1 tsp Oregano
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1.5 cups White rice
• 15 oz Black beans, canned
• 1/2 medium Onion
• 1/2 medium Green bell pepper

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup orange juice, 1/4 cup lime juice, 6 cloves of minced garlic, 1 tsp cumin, 1 tsp oregano, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the mojo marinade.
2. 2Place the 1.5 lbs chicken thighs in the bowl with the mojo marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
3. 3Combine the 1.5 cups white rice with 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
4. 4While the rice is cooking, finely dice the 1/2 medium onion and 1/2 medium green bell pepper. Heat a 10-inch skillet over medium heat (350°F / 175°C). Add the diced onion and green bell pepper and sauté for 5 minutes, stirring occasionally, until they are softened.
5. 5Add the 15 oz canned black beans (drained and rinsed) to the skillet with the softened vegetables. Stir and cook for another 2-3 minutes, until the beans are heated through.
6. 6Heat a separate large skillet (12-inch) over medium-high heat (400°F / 200°C). Remove the chicken thighs from the mojo marinade, letting any excess drip off. Place the chicken in the hot skillet and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and nicely browned.
7. 7Serve the cooked chicken alongside the prepared rice and the black bean and vegetable mixture.

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