Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1/4 - 1/2
-
1
-
1/2
-
1
-
1
-
2
-
-
-
-
Directions
Cuban Chicken With Black Beans,Easy and Great Tasting Chicken Dish! Serve with rice and add a salad and bread, and you are done! Add an extra breast and thigh for extra chicken. Can be made with boneless chicken breasts as well. If you like things a little more spicy, add some more cumin and cayenne to your black beans!,Since it’s been pouring rain all day I decided to use Maito’s oven method to help warm the place up. It came out looking great and was delicious. I loved the toppings (skipped the sour cream). Used boneless breast halves and, although I halved the amount I still used the full amount of cumin and cayenne. YUM.,The garnishes are really what make this 5 star. They all meld so well together with the meat and vegetables. I baked this at 375 for 50 minutes so I didn’t have to worry about it sticking. It gave the red pepper a nice roasted flavor. I scaled this down for 2 people, but still used the whole pepper and whole can of beans. I did not add any water to the baking dish, used 2 garlic cloves and doubled the cumin.
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Steps
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1
Done
|
Pour 1 Tbsp Olive Oil in a Skillet. Heat the Skillet Over Medium-High Heat. Starting Skin Side Down, Brown Chicken About 10 Minutes, Turning Once. Remove Chicken from Skillet. |
|
2
Done
|
Add Pepper, Onion, and Garlic; Cook, Stirring, 3 Minutes. Stir in Beans, Water, Oregano, Cumin, Cayenne Pepper, and Salt. Heat to Boiling, Stirring. |
|
3
Done
|
Return Chicken to Skillet, Cover and Simmer 20 Minutes, or Until Chicken Is Tender, Turning Pieces Occasionally. Stir in Lime Juice. |
|
4
Done
|
Serve With Hot Cooked Rice. |
|
5
Done
|
Garnish With Tomatoes, Avocados, Green Onions, and Sour Cream. |
