Cuban Chicken & Black Bean Rice Bowls

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  200g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Chili powder

  Spices

  1 tbsp or 8g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 clove or 12g

• Orange zest

  100g

• Limes

  Raw

  1 fruit or 67g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  3 cloves, minced or 9g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Onions

  Sweet, raw

  ½ onion or 166g

• White rice

  Long-grain, regular, raw, unenriched

  1 ½ cup or 278g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Limes

  Raw

  2 fruit or 134g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. To a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender. Blend together until everything is finely chopped and smooth.
2. Add the chicken to a bowl or a Ziploc bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for at least 30 minutes, or overnight in the marinade.
3. Heat a large skillet with vegetable oil over medium-high heat. Once the pan is hot add the chicken and cook, 10-12 minutes or until browned all over and cooked throughout. Add the remaining marinade to the skillet and cook until it has reduced slightly, about 5 minutes.
4. Heat the vegetable oil in a large cast iron skillet over medium high heat. Add the onions and saute for 3-4 minutes, until soft and translucent. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about half of the beans in the pan, then mix it all together. Season with salt and pepper if necessary.
5. Heat the oil in a large saucepan over medium-high heat. Add the onion and saute until soft. Add the rice and stir to coat with the oil allowing to toast for about a minute. Add the chicken broth and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid onthe pan. Cook for about 15 minutes, until most of the liquid has absorbed.
6. Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper, to taste.
7. To serve, divide the cilantro lime rice among bowls. Top with chicken and black beans. Add mango salsa and fried plantains if desired!
8. Recipe by: Evi (source: http://www.evseats.com/cuban-chicken-black-bean-rice-bowls/)

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