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Cuban Chicken Rice Bowls

Cuban Chicken Rice Bowls with Mojo Sauce and Avocado Pineapple Salsa

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Recipe Details


In the winter months, when we feel like summer might never return, Chef Elana dreams of bringing a little brightness back to the dinner table. This time, she’s turned to the vibrant flavors of Cuba. Hearty rice and black beans serve as the base for juicy shredded chicken tossed in a blend of fresh orange juice, garlic, scallion, oregano, and cumin—Elana’s version of traditional Cuban mojo sauce. A fresh salsa of creamy avocado and pineapple rounds out the transportive powers of this colorful dish.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • white rice
    3/4 cup
    white rice
  • black beans
    1 cup
    black beans
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • navel orange
    navel orange
  • lime
  • pineapple
    1/2 cup
  • avocado
  • garlic
    2 cloves
  • scallions
  • cilantro
    1/8 ounce
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • dried oregano
    1/4 teaspoon
    dried oregano
  • ground cumin
    1/4 teaspoon
    ground cumin

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer for 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover and fluff with a fork. Stir in black beans. Taste and add more salt and pepper as desired, then cover to keep warm until ready to serve.

  2. Cook Chicken

    Cook Chicken

    While rice cooks, heat 1 tablespoon olive oil in a medium pan over medium-high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate, reserving pan to make sauce, and set aside to rest for about 5 minutes.

  3. Prepare Ingredients

    Prepare Ingredients

    While chicken cooks, mince garlic. Halve orange and lime. Rinse cilantro and pick leaves, discarding stems. Rinse scallions, trim and discard roots, and thinly slice. Place half of scallions in a medium bowl (big enough for the salsa). Roughly chop pineapple and add to bowl. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and add to bowl with pineapple, then set aside.

  4. Make Mojo Sauce

    Make Mojo Sauce

    Return pan from chicken to medium heat. Add spice mix and garlic and cook, stirring, until fragrant, about 1 minute. Add soy sauce and juice of 1 orange and cook until liquid is reduced by half, about 2 minutes more. Remove from heat and stir in cilantro, remaining scallions, and 2 teaspoons olive oil to fully combine. Season with ⅛ teaspoon salt.

  5. Shred and Season Chicken

    Shred and Season Chicken

    Using 2 forks or tongs, shred chicken into bite-size pieces. Add shredded chicken to pan with mojo sauce and toss to coat. Taste and add more salt as desired.

  6. Finish Salsa and Plate Rice Bowls

    Finish Salsa and Plate Rice Bowls

    Add juice of 1 lime, ¼ teaspoon salt and pepper as desired to bowl with pineapple and avocado and stir to combine. Divide rice and beans between serving bowls and top with mojo chicken and avocado pineapple salsa. Spoon over any remaining mojo sauce from pan and dig in!

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