Cuban Chicken with Black Beans
Transport your taste buds to the vibrant streets of Havana with this flavorful Cuban Chicken with Black Beans recipe. Perfectly seasoned bone-in, skin-on chicken thighs are seared until golden and then simmered in a rich, aromatic blend of garlic, cumin, smoked paprika, and tender vegetables. A hearty mix of black beans and a touch of tomato paste adds depth, while a squeeze of fresh lime and a sprinkle of cilantro bring a vibrant, zesty finish to the dish. Serve this savory, one-pan masterpiece over fluffy white rice for a comforting and authentic Cuban-inspired meal. Easy to prepare in under an hour, this recipe is a great choice for weeknight dinners or casual entertaining. Keywords: Cuban chicken recipe, black beans, one-pan meal, weeknight dinner, Cuban-inspired dish, chicken and rice.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 small Jalapeño, finely chopped (optional)
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 15-ounce cans Canned black beans (drained and rinsed)
- 0.5 cup Fresh cilantro, chopped (for garnish)
- 4 cups Cooked white rice (for serving)
- 1 lime Fresh lime wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Place the chicken skin-side down in the hot skillet and cook for about 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Remove chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic, diced onion, and diced red bell pepper. Sauté for 4-5 minutes until the vegetables soften.
If using, stir in the chopped jalapeño, ground cumin, dried oregano, smoked paprika, and remaining 1 teaspoon of salt. Cook for 1 minute until fragrant.
Stir in the tomato paste and chicken broth, deglazing the pan by scraping up any browned bits from the bottom.
Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and simmer for 25-30 minutes, allowing the chicken to cook through and the flavors to meld.
Add the black beans to the skillet, stirring gently to combine. Simmer for another 5 minutes until the beans are heated through.
Serve the Cuban chicken and black beans over a bed of cooked white rice. Garnish with freshly chopped cilantro and a squeeze of lime juice to taste.
Nutrition Facts
Calories |
4447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.6 g | 243% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7926 mg | 345% | |
| Total Carbohydrate | 441.6 g | 161% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 17.7 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 5815 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
