Best Cuban Chicken With Black Beans Recipes

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CUBAN BLACK BEANS CHICKEN WITH RICE



Cuban Black Beans Chicken With Rice image

This Cuban Black Beans Chicken and Rice recipe will take you straight to the streets of Miami! An easy comfort food chicken dinner you will make over and over again.

Provided by Mahy

Categories     Main Course

Time 50m

Number Of Ingredients 24

Salsa Avocado Roast Chicken skillet
1 1/2 cups long grain rice (rinsed ( brown, black or wild rice works too, soaked in water for 30 mins prior to cooking))
2 tablespoons unsalted butter ((or olive oil))
1/4 teaspoon salt
2 1/2 cups water
2 cans black beans (drained and rinsed well)
2 shallots ( minced)
1 bell pepper (minced (any color))
1 tablespoon olive oil
2 cloves garlic ( minced)
1 tablespoon minced cilantro
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili spice
1 pinch red pepper flakes ((optional))
1/4 teaspoon salt
1/3 cup chicken or vegetable stock
1 tablespoon apple vinegar ((or any tangy vinegar))
2 tablespoons cilantro (minced)
1 x Avocado Crema (see Mexican Lentil Detox Salad recipe)
Restaurant style Mexican salsa
Mango Pineapple salsa from the quickest chicken fajita with mango pineapple salsa
Sour cream flavored with lime and cilantro or flavoured with hot sauce
Hot sauce

Steps:

  • Preheat your oven to 400 degrees F.
  • Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
  • In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.
  • Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
  • **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
  • In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.
  • At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
  • Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
  • Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
  • Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
  • To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
  • Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.

Nutrition Facts : ServingSize 1 serving without avocado crema, Calories 525 kcal, Carbohydrate 90 g, Protein 16 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 386 mg, Fiber 13 g, Sugar 2 g

CUBAN-INSPIRED SLOW COOKER CHICKEN



Cuban-Inspired Slow Cooker Chicken image

A refreshing and (virtually) effortless slow cooker recipe for Cuban chicken that I threw together out of desperation to have a cooking-free evening.

Provided by Nicole Buchanan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h15m

Yield 4

Number Of Ingredients 15

1 large onion, chopped
3 skinless, boneless chicken breast halves, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes
2 cups chicken broth
1 cup sour orange juice
¾ cup dry white wine
2 cloves garlic, pressed, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground thyme
1 cup water
⅔ cup medium-grain white rice

Steps:

  • Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
  • Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
  • Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 60.3 g, Cholesterol 46.9 mg, Fat 3.2 g, Fiber 10 g, Protein 27.8 g, SaturatedFat 0.7 g, Sodium 2142.3 mg, Sugar 10.6 g

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS



One-Pan Cuban Chicken with Rice and Beans image

Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
6 bone-in, skin-on chicken thighs
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
1/2 green bell pepper, diced
5 cloves garlic, thinly sliced
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
2 1/2 cups low-sodium chicken broth
1 3/4 cups cooked black beans

Steps:

  • Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
  • Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
  • Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

CHICKEN WITH BLACK BEANS AND RICE



Chicken with Black Beans and Rice image

Make and share this Chicken with Black Beans and Rice recipe from Food.com.

Provided by Maine-iac

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
3 cups chicken broth
1 1/2 cups white rice

Steps:

  • In a large pan, heat olive oil and add red pepper flakes.
  • Add onion and garlic, and cook until onion is tender.
  • Increase heat, add chicken, stirring until cooked.
  • Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
  • Add black beans, pimentos, remaining spices, and balsamic vinegar.
  • Blend and simmer uncovered for 30 minutes, reseasoning if needed.
  • While beans are simmering, bring broth to boil in a pan, add rice.
  • Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
  • Serve bean mixture over rice.

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