The key to this flavorful meal-in-a-bowl is the Cuban mojo-inspired vinaigrette. Instead of traditional sour oranges, I’ve used a combination of regular orange juice and vinegar for that sweet-sour tang, plus a hefty dose of garlic. The mixture doubles as a fast marinade for the chicken and as a finishing sauce after the bowls are assembled for a fresh pop of flavor.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup converted white rice
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 teaspoon dried oregano
- 1 small red bell pepper, chopped
- 1 15-ounce can black beans, drained and rinsed
- 4 cloves garlic, finely chopped
- 3/4 teaspoon ground cumin
- 1/2 cup fresh cilantro, roughly chopped, plus more for topping
Instructions
- Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes.
- Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro.
- Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.
Nutrition Facts
| Calories | 550 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 104 milligrams |
| Sodium | 688 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 7 grams |
| Protein | 30 grams |
| Sugar | 3 grams |
Reviews
Simple and delicious. Worthy of my time
Very flavorful super easy I made a batch then pre-packed it into single serve containers for lunch for my son
Excellent family meal!
We love it! Added a tsp of red chili powder & onion powder to marinade & cut down on the oregano. Fried large chunks of onion w/bell pepper for flavor. my two boys & husband really enjoyed the flavors
Very easy. Was hoping for more of a flavor hit.
I didn’t bother broiling the chicken, just baked it, but it was absolutely delicious! New favorite!
This was a winner. I was a little dubious about broiling chicken but it was delicious. Easy to make and very flavorful and healthy
My husband is not a big fan of meals mixed in a bowl, so I knew that I would be plating this instead.
With that, after marinating the chicken, I sauted the chicken in the skillet first, until browned, removed to a plate and kept warm. I followed step 2, but added a pinch of cayenne along with the other seasonings as we like the extra spice. I then added the chicken back into the skillet, combined the chicken and beans for a few minutes.
He ate the rice (I made cauliflower rice) “on the side” while the chicken and beans were combined on the plate. I drizzled the vinaigrette over my rice and chicken mixture.
We enjoyed it, “our way”!