Cuban Black Bean and Chicken Bowl
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 21 G., saturated fats 4 G., proteins 30 G., carbohydrates 59 G., fiber 7 G., cholesterol 104 mg, sodium 688 mg, sugar 3 G.
Calories 550, total fat 21 G., saturated fats 4 G., proteins 30 G., carbohydrates 59 G., fiber 7 G., cholesterol 104 mg, sodium 688 mg, sugar 3 G.
Prepare a complete meal in one bowl: steamed rice with spicy black beans, fried chicken pieces, and fresh herbs. When choosing chicken, choose boneless, skinless thighs: they will always be juicy and tender, unlike breasts, which can easily dry out. The key component of this dish is the sweet and tart orange-based dressing. It's what gives this bowl its flavor. This dressing also serves as a quick marinade for the chicken thighs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup parboiled white rice
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup extra-virgin olive oil
- 450 g skinless and boneless chicken thighs, cut into 4 cm pieces.
- 3/4 tsp dried oregano
- 1 small red bell pepper, cut into pieces
- 1 can (425 g) canned black beans, rinsed
- 4 cloves garlic, finely chopped
- 3/4 tsp ground cumin
- 0.5 cup fresh cilantro, coarsely chopped + extra for serving
We recommend
Recipes with similar ingredients: chicken thighs, sweet pepper, rice, Orange juice, black beans, oregano, cumin
Cooking the dish according to the recipe:
- Preheat the oven to broil. Cook the rice according to package directions; cover and set aside to keep warm. Meanwhile, in a small bowl, combine the orange juice, 3 tablespoons each of vinegar and olive oil, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper.
- On a rimmed baking sheet, toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon of oregano, and a pinch of salt (set aside the remaining dressing). Let marinate at room temperature for 10 minutes.
- Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
- Add the beans, garlic, cumin, and the remaining 1/4 teaspoon oregano; season with salt and pepper to taste. Cook, stirring, until the garlic softens, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are tender, 3 to 5 minutes. Remove from heat and stir in the cilantro.
- Meanwhile, grill the chicken until cooked through, 8-10 minutes. Top each serving of rice with beans and chicken. Drizzle with the remaining dressing and sprinkle with additional cilantro.
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