Cuban Mojo Marinated Chicken with Rice and Black Beans

Instructions

1. 1In a medium bowl, combine the 1/2 cup orange juice, 1/4 cup lime juice, 6 cloves of minced garlic, 2 tablespoons olive oil, 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the about 680 g of chicken thighs to the bowl and turn to coat them in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. 2In a medium saucepan, combine the 1.5 cups white rice and 3 cups chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Let stand, covered, for 5 minutes off the heat.
3. 3While the rice is cooking, finely dice the 1/2 medium onion and the 1/2 medium green bell pepper. Heat a 25.4 cm skillet over medium heat. Add the diced onion and green bell pepper to the dry skillet and cook, stirring occasionally, for 5-7 minutes, or until they are softened.
4. 4Add the about 425 g canned black beans (drained and rinsed) to the skillet with the softened vegetables. Stir to combine and cook for another 3-5 minutes, stirring occasionally, until the beans are heated through.
5. 5Remove the marinated chicken thighs from the marinade, discarding the excess marinade. Heat a large grill pan or a 30.48 cm skillet over medium-high heat. Add the chicken thighs to the hot pan and cook for 6-8 minutes per side, or until the internal temperature reaches 74°C and the chicken is cooked through and nicely browned.
6. 6Serve the cooked chicken thighs over a bed of the fluffy white rice and the warm black bean and vegetable mixture.

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