Chicken and Plantain Rice Bowls with Black Beans and Salsa

Name: Chicken and Plantain Rice Bowls with Black Beans and Salsa
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Latin
Ingredients: 1 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 red onion (medium, diced); 2 clove garlic (minced); 1 can diced tomatoes (14.5 ounce, undrained); 0.5 cup chicken broth; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup white rice (uncooked); 2 cup water; 1 can black beans (15 ounce, rinsed and drained); 2 plantains (ripe, sliced 1/2-inch thick); 2 tablespoon vegetable oil (for frying); 0.25 cup salsa; 2 tablespoon fresh cilantro (chopped)

Flavorful chicken simmered in a savory tomato-cumin sauce, served over fluffy white rice with sweet pan-fried plantains, tender black beans, and a dollop of fresh salsa for a wholesome and satisfying bowl.

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Servings: 3
Cuisine: Latin
Difficulty: Easy
Cost: $3.97/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Gluten-Free
High-Protein
High-Fiber

Ingredients

1 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 red onion (medium, diced)
2 clove garlic (minced)
1 can diced tomatoes (14.5 ounce, undrained)
0.5 cup chicken broth
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup white rice (uncooked)
2 cup water
1 can black beans (15 ounce, rinsed and drained)
2 plantains (ripe, sliced 1/2-inch thick)
2 tablespoon vegetable oil (for frying)
0.25 cup salsa
2 tablespoon fresh cilantro (chopped)

Instructions

Prepare the rice: In a small saucepan, combine 1 cup uncooked white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
Season the chicken: Toss the 1-inch chicken thigh pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Reduce heat to medium. Add the diced red onion to the skillet and cook until softened, about 5 minutes. Add the 2 minced cloves of garlic and cook for 1 minute more until fragrant.
Stir in the 1 can diced tomatoes (undrained), 1/2 cup chicken broth, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Bring to a simmer.
Return the cooked chicken to the skillet and simmer in the sauce for 10-15 minutes, allowing the flavors to meld and the chicken to finish cooking through. Keep warm.
While the chicken simmers, pan-fry the plantains: Heat 2 tablespoons vegetable oil in a separate non-stick skillet over medium heat. Add the 1/2-inch thick sliced ripe plantains and cook for 2-3 minutes per side, until golden brown and softened. Remove and drain on paper towels.
Assemble the bowls: Divide the cooked white rice among three bowls. Top each with a portion of the chicken and sauce, some rinsed and drained black beans, and the pan-fried plantains. Garnish with a dollop of salsa and chopped fresh cilantro, if desired.

Notes

Chicken thighs are more forgiving and remain juicier than breasts in this type of simmered dish. For extra spice, add a pinch of cayenne pepper or a minced jalapeño with the red onion. This dish makes excellent leftovers.

Nutrition (per serving)

Calories: 690
Protein: 45 g
Carbohydrates: 80 g
Fat: 20 g
Fiber: 9 g
Sodium: 980 mg
Saturated Fat: 5 g
Sugar: 14 g
Cholesterol: 120 mg