Citrus-Herb Cuban Chicken with Plantain Rice

Tender chicken thighs simmered in a bright, zesty mojo sauce with bell peppers and onions, served alongside aromatic rice infused with sweet and savory plantains.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 8
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $2.38/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• quick
• savory

Ingredients

• 2 pound chicken thighs (boneless, skinless)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 1 green bell pepper (large, thinly sliced)
• 4 clove garlic (minced)
• 0.5 cup orange juice (fresh)
• 0.25 cup lime juice (fresh)
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 cup white rice (uncooked)
• 4 cup chicken broth
• 2 ripe plantains (peeled, sliced)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the white rice according to package directions, using chicken broth instead of water. While the rice cooks, proceed with the chicken.
2. Pat the chicken thighs dry and season them all over with 3/4 teaspoon of the salt and the black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the chicken thighs for 4-5 minutes per side, until browned. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced yellow onion and green bell pepper and sauté for 5-7 minutes, until softened.
5. Stir in the minced garlic and cook for 1 minute more, until fragrant. Do not burn the garlic.
6. Pour in the fresh orange juice, fresh lime juice, dried oregano, and ground cumin. Stir well and bring the sauce to a gentle simmer. Add the remaining 1/4 teaspoon of salt.
7. Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and tender.
8. While the chicken simmers, heat a separate small non-stick pan or skillet over medium heat. Add the sliced ripe plantains and cook for 3-4 minutes per side, until golden brown and slightly caramelized.
9. Once the rice is cooked, fluff with a fork and gently stir in the fried plantains. Serve the Cuban chicken and its sauce over the savory plantain rice, garnished with fresh cilantro if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. For a little heat, add a pinch of red pepper flakes to the sauce.

Nutrition (per serving)

• Calories: 520
• Protein: 38.5 g
• Carbohydrates: 48 g
• Fat: 20.1 g
• Fiber: 4.5 g
• Sodium: 780 mg
• Saturated Fat: 5.2 g
• Sugar: 12.5 g
• Cholesterol: 120 mg