Cuban-Style Chicken, White Rice, Black Beans & Mojo Yuca
Cuban-Style Chicken, White Rice, Black Beans & Mojo Yuca
Ingredients
For the Cuban Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 orange, juiced
- 2 tablespoons olive oil
For the Black Beans
- 1/2 green bell pepper, diced
- 1/2 white onion, diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 15 ounces canned black beans, undrained
For the Mojo Yuca
- 1 1/2 pounds yuca, peeled and cut into 2-inch chunks
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or 1 small red chili, finely chopped
- 1/2 red onion, sliced into thin half-rings
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For Serving
- 3 cups white rice, cooked
- 1/4 cup fresh parsley or cilantro, chopped, for garnish
Instructions
- 1
Prepare the yuca: Bring a large pot of salted water to a boil. Add the peeled and chunked yuca. Boil for 20-25 minutes, or until fork-tender. Drain well and set aside.
⏱️ 25 min
- 2
Season the chicken: In a medium bowl, combine the chicken thighs with paprika, garlic powder, onion powder, black pepper, and salt. Squeeze the juice from half an orange over the chicken. Mix thoroughly by hand until all pieces are well coated.
⏱️ 10 min
- 3
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken thighs and cook for 6-8 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Remove chicken from the pan and set aside.
⏱️ 15 min
- 4
Prepare the black beans: In a small saucepan, sauté the diced green bell pepper and white onion over medium heat with a splash of olive oil until softened, about 5-7 minutes. Stir in garlic powder, black pepper, and salt. Pour in the can of undrained black beans. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld. Keep warm.
⏱️ 15 min
- 5
Prepare the mojo yuca: In a separate pan or the same skillet used for chicken (wiped clean), heat 1/4 cup of olive oil over medium heat. Add the minced garlic and red pepper flakes (or chopped red chili) and sauté for 1 minute until fragrant. Add the sliced red onion and sauté for 3-5 minutes until softened. Stir in garlic powder, black pepper, and salt. Add the boiled yuca chunks to the pan. Toss everything together, ensuring the yuca is well coated with the mojo sauce. Cook for another 5-7 minutes, allowing the yuca to slightly crisp up.
⏱️ 15 min
- 6
Assemble the dish: On each plate, place a serving of cooked white rice. Arrange the cooked Cuban-style chicken next to the rice. Spoon a generous portion of the black beans over the white rice. Add a serving of the mojo yuca to the plate. Garnish with chopped fresh parsley or cilantro before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cuban-Style Chicken, White Rice, Black Beans & Mojo Yuca
For the Cuban Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 orange, juiced
- 2 tablespoons olive oil
For the Black Beans
- 1/2 green bell pepper, diced
- 1/2 white onion, diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 15 ounces canned black beans, undrained
For the Mojo Yuca
- 1 1/2 pounds yuca, peeled and cut into 2-inch chunks
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or 1 small red chili, finely chopped
- 1/2 red onion, sliced into thin half-rings
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For Serving
- 3 cups white rice, cooked
- 1/4 cup fresh parsley or cilantro, chopped, for garnish
Instructions
- 1
Prepare the yuca: Bring a large pot of salted water to a boil. Add the peeled and chunked yuca. Boil for 20-25 minutes, or until fork-tender. Drain well and set aside.
⏱️ 25 min - 2
Season the chicken: In a medium bowl, combine the chicken thighs with paprika, garlic powder, onion powder, black pepper, and salt. Squeeze the juice from half an orange over the chicken. Mix thoroughly by hand until all pieces are well coated.
⏱️ 10 min - 3
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken thighs and cook for 6-8 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Remove chicken from the pan and set aside.
⏱️ 15 min - 4
Prepare the black beans: In a small saucepan, sauté the diced green bell pepper and white onion over medium heat with a splash of olive oil until softened, about 5-7 minutes. Stir in garlic powder, black pepper, and salt. Pour in the can of undrained black beans. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld. Keep warm.
⏱️ 15 min - 5
Prepare the mojo yuca: In a separate pan or the same skillet used for chicken (wiped clean), heat 1/4 cup of olive oil over medium heat. Add the minced garlic and red pepper flakes (or chopped red chili) and sauté for 1 minute until fragrant. Add the sliced red onion and sauté for 3-5 minutes until softened. Stir in garlic powder, black pepper, and salt. Add the boiled yuca chunks to the pan. Toss everything together, ensuring the yuca is well coated with the mojo sauce. Cook for another 5-7 minutes, allowing the yuca to slightly crisp up.
⏱️ 15 min - 6
Assemble the dish: On each plate, place a serving of cooked white rice. Arrange the cooked Cuban-style chicken next to the rice. Spoon a generous portion of the black beans over the white rice. Add a serving of the mojo yuca to the plate. Garnish with chopped fresh parsley or cilantro before serving.
⏱️ 5 min