Cuban Chicken and Rice Bowls
These Cuban Chicken and Rice Bowls bring together insanely flavorful chicken, black beans, fried plantains and fluffy rice! They're the perfect gluten free and dairy free dinner to make when you want something unique yet packed with protein, fiber and healthy fats. Plus, it's made with easily accessible ingredients and no fancy techniques!
Equipment
- large bowl or container
- whisk
- 2 small pots
- spatula
- large pan
- large plate
- paper towels
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp avocado oil
- 1 tbsp sazón *
- 1 tbsp adobo *
- juice from ½ lime
For the Black Beans:
- avocado oil
- 1 can black beans (15oz, do NOT drain liquid)
- ½ red bell pepper finely diced
- ½ yellow onion finely diced
- 3 garlic cloves minced
- ½ tbsp red wine vinegar or apple cider vinegar
- ¾ tsp kosher salt
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp black pepper
For the Rice:
- ½ cup dry long-grain white rice
- 1 cup water (or broth)
For the Plantains:
- 1 ripe plantain peeled & sliced
- 2 tbsp avocado oil
For the Bowls:
- shredded romaine lettuce
- sliced avocado
- chopped cilantro
Instructions
- In a large bowl or storage container, whisk together the avocado oil, sazón, adobo and lime juice. Then add chicken thighs and toss to coat. Cover with plastic wrap or a lid and then transfer to the fridge to marinate for at least 30 minutes, but preferably 2 hours.1.5 lbs boneless, skinless chicken thighs, 2 tbsp avocado oil, 1 tbsp sazón, 1 tbsp adobo, juice from ½ lime
- Bring a small pot to medium heat. Once hot, add a bit of avocado oil to coat the bottom of the pot. Then, add diced onion and bell pepper. Sauté, stirring occasionally, for about 5 minutes, until tender and translucent. Then, add garlic and cook for 1 more minute.avocado oil, ½ red bell pepper, ½ yellow onion, 3 garlic cloves
- Add in black beans (including the liquid from the can), red wine vinegar, and spices. Stir to incorporate. Then, reduce heat to low and let simmer for about 15 minutes. Throughout the cook time, stir occasionally, and use the back of your spatula to smoosh some of the beans.1 can black beans, ½ tbsp red wine vinegar, ¾ tsp kosher salt, ½ tsp cumin, ½ tsp oregano, ¼ tsp black pepper
- Meanwhile, add water to another small pot and bring to a boil. Once boiling add your rinsed rice. Then, reduce heat to low, cover the pot and allow the rice to simmer for 15 minutes. Remove from the heat, keep the lid on, and let it steam for an additional 5 minutes.½ cup dry long-grain white rice, 1 cup water
- Bring a grill pan to medium heat. Once hot, add marinated chicken thighs. Let cook for 5-6 minutes per side, or until done through. Transfer to a cutting board and chop up into cubes.
- Bring a large pan to medium heat. Once hot, add avocado oil. Make sure the avocado oil is nice and hot (should be glistening/shimmering) before adding plantain slices. Do not over-crowd the pan...there shouldn't be any overlap. Let the plantains cook for about 3 minutes per side, or until golden. Remove from the pan and place onto a paper towel lined plate. Dab off excess grease.1 ripe plantain, 2 tbsp avocado oil
- Assemble your cuban bowls with some shredded romaine, cooked rice, black beans, cubed chicken, plantains, avocado and cilantro. Enjoy!shredded romaine lettuce, sliced avocado, chopped cilantro
Video
Notes
*NOTE: If you're sensitive to salt, I would recommend reducing the amount of sazon and adobo to 1/2 tbsp each.
Nutrition
Calories: 655kcal | Carbohydrates: 56g | Protein: 42g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1551mg | Potassium: 1206mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1108IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 4mg