Past Recipes
Cuban Chicken Rice Bowls

Cuban Chicken Rice Bowls with Mojo Sauce and Avocado-Pineapple Salsa

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In the cooler months, when we feel like summer might never return, Chef Elana dreams of bringing a little brightness back to the dinner table. In this Encore Recipe, she 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
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 43g
  • Total Carb 104g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

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

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • 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 until water is fully absorbed, 15 minutes. Remove from heat and let stand, still covered, for 10 minutes. Uncover and fluff with a fork. Stir in 1 cup black beans and their liquid. Taste and add salt and pepper as desired. Cover again to keep warm.

  2. Cook chicken

    Cook chicken

    While rice cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 teaspoon 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. Reserve fat in pan, off heat, for Step 4.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, halve orange and lime. Rinse cilantro and pick leaves, discarding stems. Mince garlic. 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. Carefully scoop out flesh, discarding skin, then cut into ½-inch dice and add to bowl with pineapple. Set aside.

  4. Make mojo sauce

    Make mojo sauce

    Return pan from chicken to medium-high 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 pan from heat and stir in cilantro, remaining scallions, 1 teaspoon olive oil, and ⅛ teaspoon salt to combine.

  5. Shred and season chicken

    Shred and season chicken

    Shred chicken using 2 forks or roughly chop, then add to pan with mojo sauce and toss to coat. Taste and add salt as desired.

  6. Finish salsa and plate

    Finish salsa and plate

    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. Top with mojo chicken (spoon over any remaining mojo sauce from pan) and avocado-pineapple salsa. Dig in!

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