Dairy-Free Cuban Mojo Chicken with Rice and Black Beans

Ingredients

• 1.5 lb Boneless, skinless chicken thighs
• 1/2 cup Orange juice
• 1/4 cup Lime juice
• 6 cloves Garlic
• 1/4 cup Olive oil
• 1 tbsp Dried oregano
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1.5 cups White rice
• 3 cups Water
• 1 15oz can Canned 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 minced garlic, 1/4 cup olive oil, 1 tablespoon dried oregano, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk everything together until well combined to make the mojo marinade.
2. 2Place the 1.5 lb boneless, skinless chicken thighs into a resealable bag or a non-reactive container. Pour the prepared mojo marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 4 hours.
3. 3While the chicken is marinating, prepare the rice. Measure the 1.5 cups white rice and rinse it under cold water until the water runs clear. Combine the rinsed rice with 3 cups of water in a medium saucepan. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 18 minutes, or until all the water has been absorbed by the rice.
4. 4Prepare the beans and vegetables. Finely dice the 1/2 medium onion and the 1/2 medium green bell pepper. Heat a separate medium saucepan over medium heat (350°F / 175°C). Add the diced onion and green bell pepper and cook, stirring occasionally, for about 5-7 minutes, or until they have softened. Drain and rinse the 1 15oz can of black beans, then add them to the saucepan with the softened vegetables. Stir to combine and heat through for another 2-3 minutes.
5. 5Heat a large skillet, at least 10 inches in diameter, 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 in a single layer. Sear the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice brown sear.
6. 6Serve the cooked chicken alongside the fluffy white rice and the heated black beans and vegetables.

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