Cuban Chicken Rice Bowls with Mojo Sauce and Avocado-Pineapple Salsa
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 1 canblack beans
- 2boneless skinless chicken breasts
- 1navel orange
- 1/8 ouncecilantro
- 2 clovesgarlic
- 1 containerpineapple
- 1/4 teaspoonground cumin
- 1/4 teaspoondried oregano
- 2 packetsgluten-free soy sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluﬀ rice with a fork, then stir in 1 cup black beans and their liquid. Taste and add salt and pepper. Cover pot again to keep warm.
While rice cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. 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 and set aside to rest. Reserve oil in pan, off heat, for Step 4.
While chicken cooks, halve orange and lime. Rinse cilantro and pick leaves, discarding stems. Mince garlic. Drain pineapple, roughly chop, and place in a large bowl. Halve avocado and discard pit. Carefully scoop out flesh, discarding skin, then cut into ½-inch dice and add to bowl with pineapple. Set aside until Step 6.
Make mojo sauce
Return pan from chicken to medium-high heat. When oil is shimmering, add cumin, oregano, and garlic; sauté, 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 pan from heat and stir in cilantro, 1 teaspoon olive oil, and ⅛ teaspoon salt to combine.
Shred rested chicken using 2 forks or roughly chop. To pan with mojo sauce, still off heat, add shredded chicken and toss to coat. Taste and add salt as desired.
Finish salsa and plate
To bowl with pineapple and avocado, stir in juice of 1 lime (or start with a little, taste, and add more as desired), ¼ teaspoon salt, and pepper as desired to combine. Divide black bean rice between serving bowls. Top with mojo chicken (spoon over any remaining mojo sauce from pan), then avocado-pineapple salsa. Dig in!