Cuban Chicken Rice Bowls with Mojo Sauce and Avocado Pineapple Salsa
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Ingredients & Equipment
What we send
- 3/4 cupwhite rice
- 1 cupblack beans
- 2boneless skinless chicken breasts
- 1navel orange
- 1/2 cuppineapple
- 2 clovesgarlic
- 1/8 ouncecilantro
- 2 packetsgluten-free soy sauce
- 1/4 teaspoondried oregano
- 1/4 teaspoonground cumin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
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.
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.
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.
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.
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.
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!