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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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.
