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.
Ingredients
Scale
For the Mojo Chicken Marinade and Chicken:
- 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)
For the Cilantro Lime Black Bean Rice:
- 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
For the Avocado Pineapple Salsa:
- 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
For the Fried Plantains:
- 1 plantain, thinly sliced
- Vegetable oil, for frying
- Pinch of coarse salt
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
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 75 mg
Keywords: Cuban chicken bowls, mojo chicken, fried plantains, black bean rice, avocado pineapple salsa, Cuban cuisine, gluten free dinner
