Cuban Passion
Savor the vibrant flavors of the Caribbean with "Cuban Passion," a zesty and hearty dish that brings the essence of Cuban cuisine to your table. This recipe features tender, marinated chicken thighs infused with the tangy brightness of orange and lime juices, complemented by aromatic garlic, smoky paprika, and earthy spices. Served alongside fluffy white rice and a colorful medley of sautéed black beans, red bell pepper, and onions, this meal is as satisfying as it is soul-warming. Garnished with fresh cilantro and lime wedges for an extra burst of freshness, "Cuban Passion" is perfect for a flavorful weeknight dinner or a festive gathering. Ready in just over an hour, this dish is a delicious exploration of bold Cuban culinary traditions.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.5 cup orange juice
- 0.25 cup lime juice
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 15 ounces black beans, canned
- 1 cup white rice
- 2 cups chicken broth
- 1 medium red bell pepper, diced
- 0.5 yellow onion, diced
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges
Instructions
In a mixing bowl, make the marinade by combining orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper.
Place the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken marinates, prepare the rice. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the diced onion and sauté until tender, about 2-3 minutes.
Add the white rice to the saucepan and stir to coat it in the oil and onion mixture. Pour in the chicken broth, bring it to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining diced onion, diced red bell pepper, and a pinch of salt. Cook until the vegetables are softened, about 4-5 minutes.
Drain and rinse the canned black beans, then add them to the pan with the onion and bell pepper. Cook for another 5 minutes, stirring occasionally, until the beans are warmed through.
Once the chicken is done marinating, heat a large skillet or grill pan over medium-high heat. Grill or pan-sear the chicken thighs for 5-6 minutes per side, or until fully cooked and slightly charred.
Serve the chicken thighs on a plate with portions of rice and black beans. Garnish with freshly chopped cilantro and lime wedges for a bright and fresh finish.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 21.4 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 396 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3351 mg | 71% | |
*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.
