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Cuban Chicken With Black Beans

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Ingredients

Adjust Servings:
1 (3 lb) package chicken pieces
1 red bell pepper, diced
1 onion, diced
1 garlic clove, minced
1/2 teaspoon cumin, ground
1/4 - 1/2 teaspoon cayenne pepper
1 (16 ounce) can black beans
1/2 cup water
1 teaspoon oregano
1 teaspoon salt
2 tablespoons lime juice
tomatoes, chopped
avocado, diced
green onion, thinly sliced
sour cream

Nutritional information

384.7
Calories
190 g
Calories From Fat
21.2 g
Total Fat
6 g
Saturated Fat
103.5 mg
Cholesterol
486.6 mg
Sodium
16.8g
Carbs
5.5 g
Dietary Fiber
1.7 g
Sugars
31 g
Protein
199 g
Serving Size

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Cuban Chicken With Black Beans

Features:
    Cuisine:

    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.

    • 56 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    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.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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