Name: Cuban Chicken Bowls with Fried Plantains Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cuban
Ingredients: 1 lb chicken breast; Zest and juice of 1/2 lime; 1 teaspoon garlic, minced; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1/4 teaspoon oregano; Pinch of cayenne pepper; Pinch red chili pepper flakes (optional); 3 tablespoons extra virgin olive oil; 2 tablespoons orange juice; 1 tablespoon extra virgin olive oil (for cooking); 1 cup white rice; 15 ounce can black beans, drained and rinsed; Zest of 1/2 lime (already counted above); 1/4 cup cilantro leaves, packed and roughly chopped, divided; Pinch of salt; 2 cups water; 1 1/2 cups pineapple, diced; 1 avocado, diced; 2 tablespoons green onion, sliced; Remaining 1/4 cup cilantro leaves from above; Juice of 1/2 lime; 1 plantain, thinly sliced; Vegetable oil, for frying; Pinch of coarse salt

Jump to Recipe

If you are craving a vibrant, flavor-packed meal that feels like a mini vacation in every bite, Cuban Chicken Bowls with Fried Plantains are exactly what you need. This dish brings together tender mojo-marinated chicken, fluffy cilantro lime and black bean rice, sweet and tangy avocado pineapple salsa, and golden fried plantains for a perfect harmony of savory, fresh, and crispy textures. It’s a colorful, satisfying bowl that’s as visually inviting as it is delicious, and it’s easy enough to prepare any night of the week.

Cuban Chicken Bowls with Fried Plantains Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Cuban Chicken Bowls with Fried Plantains recipe plays an essential role, contributing a unique layer of flavor, texture, or brightness. From the aromatic spices in the chicken marinade to the sweet bite of fried plantains, these components come together simply but brilliantly.

15 ounce can black beans: Adds creamy, earthy flavor and protein for heartiness.
1 cup white rice: Acts as the perfect neutral base, fluffy and tender.
1 lb chicken breast: The main protein, juicy and tender after marinating.
Zest and juice of 1/2 lime: Brightens the rice and salsa with fresh citrus zing.
1/4 cup cilantro leaves, packed and roughly chopped: Introduces a fresh, herbal note throughout the dish.
1 1/2 cups pineapple, diced: Sweet and juicy, creating a delightful contrast in the salsa.
1 avocado, diced: Creamy texture balances the brightness of the pineapple and lime.
2 tablespoons green onion, sliced: Adds subtle onion flavor and a pop of green color.
1 plantain, thinly sliced: The star of the fried element with its sweet, crispy finish.
1 tablespoon extra virgin olive oil: Used for cooking the chicken to sear in flavor.
Vegetable oil, for frying: Ensures perfectly crisp and golden fried plantains.
1 teaspoon garlic, minced: Infuses the chicken marinade with savory depth.
1 teaspoon cumin: Adds warm earthiness to the mojo chicken.
1 teaspoon coriander: Brings subtle citrus undertones to the marinade.
1 teaspoon chili powder: Provides smoky heat for balanced spice.
1/4 teaspoon oregano: Offers a gentle herbaceous background note.
Pinch of cayenne pepper: Delivers just enough kick to wake up the palate.
Pinch red chili pepper flakes (optional): For an extra layer of heat, if you like it spicy.
3 tablespoons extra virgin olive oil: Combined with orange juice to make the chicken’s mojo marinade.
2 tablespoons orange juice: Adds citrus sweetness to the marinade and ties the flavors together.

How to Make Cuban Chicken Bowls with Fried Plantains

Step 1: Marinate and Cook the Mojo Chicken

Start by mixing all the ingredients for the mojo marinade in a large resealable bag — the extra virgin olive oil, orange juice, garlic, cumin, coriander, chili powder, oregano, cayenne, and chili flakes all come together in this vibrant blend. Add the chicken breasts to the bag, tossing them until fully coated. Let the chicken soak in these bold flavors by chilling it for at least 30 minutes; the longer, up to 4 hours, the more tender and flavorful it gets. When ready, heat a tablespoon of olive oil in a skillet over medium high heat and cook the chicken 6 to 7 minutes on each side, basting with any leftover marinade. Once cooked through, let it rest for a few minutes before slicing it into thick, juicy pieces and setting aside.

Step 2: Prepare the Cilantro Lime and Black Bean Rice

While the chicken is marinating, rinse your white rice until the water runs clear to remove excess starch. Cook the rice with a pinch of salt in two cups of water by bringing it to a boil, then reducing to simmer covered for about 12 minutes or until tender. Remove from heat and fluff the rice with a fork, then gently stir in the lime zest, half of your chopped cilantro, and the black beans. This creates a fragrant, colorful base that perfectly complements the richness of the chicken and the sweet salsa.

Step 3: Fry the Plantains

Get your vegetable oil hot enough to fry by filling a skillet with about half an inch and heating over medium high. Test the heat by dropping a small plantain slice in — you should see bubbles immediately. Fry your sliced plantains for about 2 to 3 minutes on one side until they turn a rich golden brown. Flip and cook for another 1 to 2 minutes until evenly crisp and caramelized. Drain the plantains on paper towels, sprinkle lightly with coarse salt, and set them aside while you prepare the rest.

Step 4: Make the Avocado Pineapple Salsa

Combine the diced avocado, juicy pineapple, remaining cilantro, and the juice of half a lime in a small bowl. This salsa brings a fresh, creamy, and tangy contrast to the savory chicken and rice — it’s that delightful sweet-and-savory balance that makes Cuban Chicken Bowls with Fried Plantains so addictive.

Step 5: Assemble Your Cuban Chicken Bowls with Fried Plantains

Finally, build your bowls by filling each base with the black bean cilantro lime rice, topping with the sliced mojo chicken, a generous scoop of avocado pineapple salsa, and finishing with crispy fried plantains. This layered presentation ensures every bite gives you a perfect balance of textures and flavors.

How to Serve Cuban Chicken Bowls with Fried Plantains

Garnishes

A sprinkle of freshly chopped cilantro and thinly sliced green onions on top adds a vibrant pop of color and a fresh herbal lift that brightens every bite. For an extra zesty twist, a wedge of lime on the side invites diners to squeeze a little extra citrus over their bowl.

Side Dishes

While this dish stands well on its own, serving it alongside a light green salad with a simple vinaigrette or some crispy tortilla chips can bring even more variety to your meal. Pickled red onions also work beautifully as a tangy contrast if you want to amp up the Latin flavors.

Creative Ways to Present

For a fun twist, try serving the Cuban Chicken Bowls with Fried Plantains in individual mason jars for casual gatherings — the colorful layers look so inviting! You can also pile the ingredients on big serving platters family-style and let everyone build their own bowls, turning dinner time into an interactive experience.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cuban Chicken Bowls with Fried Plantains, store any leftovers in airtight containers in the refrigerator for up to three days. Keep the fried plantains separate if you can to maintain their crispiness, and add them fresh when reheating the rest of the bowl.

Freezing

You can freeze the cooked chicken and rice components in separate containers for up to two months. Avoid freezing the avocado pineapple salsa and fried plantains, as their textures don’t hold up well after thawing. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat the chicken and rice gently in a skillet or microwave until warmed through, then top with fresh avocado pineapple salsa and warm fried plantains for the best flavor and texture. If you stored plantains separately, crisp them up again for a minute or two in a hot skillet or oven.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more richness and stay extra juicy after marinating. Just adjust cooking time slightly to ensure they’re cooked through.

What can I use if I don’t have fresh cilantro?

If fresh cilantro isn’t available, you can substitute it with fresh parsley or even some chopped green onions to maintain a bright herbaceous element in the dish.

How ripe should the plantains be for frying?

Choose plantains that are yellow with some black spots — these are ripe and perfect for frying because they’ll be sweet and caramelize easily while still holding their shape.

Is this recipe spicy?

The Cuban Chicken Bowls with Fried Plantains have a mild to medium heat depending on how much cayenne or chili flakes you add. You can always omit the chili flakes to keep it very mild or add more if you love spice.

Can I make this recipe vegetarian?

Yes! Replace the chicken with grilled tofu or sautéed vegetables like bell peppers and zucchini. The mojo marinade works great on plant-based proteins too, and the rest of the bowl stays the same.

Final Thoughts

This Cuban Chicken Bowls with Fried Plantains recipe is such a joyful, colorful, and flavor-packed meal that I’m sure you’re going to want to make it again and again. It brings together the best of crisp, fresh, tangy, and savory elements in a single bowl — plus it’s surprisingly simple to put together. I can’t wait for you to dive into these vibrant bowls, savor every bite, and share this little taste of Cuban-inspired happiness with the people you love.

Cuban Chicken Bowls with Fried Plantains Recipe

★★★★★

5 from 17 reviews

Author: Jack
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Cuban Chicken Bowls with Fried Plantains is a vibrant and flavorful dish featuring marinated mojo chicken served over cilantro lime black bean rice, topped with a fresh avocado pineapple salsa and crispy fried plantains. This recipe combines zesty citrus flavors with the richness of spices and the natural sweetness of plantains and pineapple, creating a balanced and satisfying meal perfect for lunch or dinner.

Instructions

Marinate and Cook Mojo Chicken: In a large Ziploc bag, combine garlic, cumin, coriander, chili powder, oregano, cayenne pepper, red chili flakes (if using), 3 tablespoons olive oil, orange juice, lime zest and juice. Add chicken breasts and toss to coat well. Seal the bag and refrigerate for at least 30 minutes, up to 4 hours to develop flavors.
Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Cook chicken about 6 to 7 minutes per side until cooked through and browned, basting occasionally with reserved marinade. Remove from heat and let rest for 5 minutes, then slice into 1-inch pieces and keep warm.
Prepare Cilantro Lime Black Bean Rice: Rinse rice under cold water until water runs clear. In a medium pot, add rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 12 minutes until water is absorbed and rice is tender.
Mix Rice with Beans and Cilantro: Remove from heat, gently fluff rice with a fork. Stir in lime zest, half of the chopped cilantro, and rinsed black beans. Keep warm.
Fry Plantains: In a large, deep skillet, heat vegetable oil to about 350°F (175°C) filling pan approximately 1/2 inch deep. Add sliced plantains carefully; fry for 2 to 3 minutes until bubbles appear and bottoms are golden brown. Flip and cook another 1 to 2 minutes until browned. Remove and drain on paper towels. Sprinkle with coarse salt.
Make Avocado Pineapple Salsa: In a small bowl, combine diced avocado, pineapple, sliced green onions, remaining cilantro, and juice of half a lime. Mix gently to combine.
Assemble the Bowls: Divide cilantro lime black bean rice between bowls, top with sliced mojo chicken, spoon avocado pineapple salsa over the top, and add fried plantains on the side. Serve warm and enjoy!

Notes

For a spicier kick, leave in the red chili flakes or add more cayenne pepper to the marinade.
Ensure the plantain oil is hot enough before frying to get crispy edges; test by adding one slice first.
You can prepare the chicken and rice a day ahead to save time; just refrigerate separately and reheat gently before serving.
Use ripe but firm plantains for best frying texture and natural sweetness.
Substitute brown rice for a heartier, more fiber-rich version, adjusting cooking time accordingly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Marinating, Sautéing, Frying, Simmering
Cuisine: Cuban