Description
A vibrant and flavorful dish combining zesty orange and fresh cilantro with tender chicken and hearty beans.
Ingredients
- Chicken thighs: 1.5 lbs (about 680 grams)
- Fresh cilantro: 1 cup, chopped
- Orange juice: 1/2 cup, preferably freshly squeezed
- Garlic: 4 cloves, minced
- Ground cumin: 1 teaspoon
- Black beans: 1 can (15 oz or about 425 grams), drained and rinsed
- Jasmine rice: 1 cup (about 200 grams)
- Olive oil: 2 tablespoons
- Lime: 1, juiced
- Salt and pepper: to taste
- Water: 2 cups (for cooking rice)
Instructions
- Marinate the chicken by combining chicken thighs, orange juice, minced garlic, ground cumin, lime juice, salt, and pepper in a bowl. Let it marinate for at least 30 minutes.
- Cook the jasmine rice by boiling 2 cups of water, adding rice and a pinch of salt, then simmering for about 15 minutes.
- Drain and rinse the black beans.
- Heat olive oil in a skillet and sear the marinated chicken for 5-7 minutes on each side until golden brown and cooked through.
- Add the drained black beans to the skillet and heat through for 2-3 minutes.
- Stir in chopped cilantro and serve with jasmine rice and black beans, garnished with reserved cilantro.
Notes
- For a vegetarian version, substitute chicken with firm tofu or tempeh.
- Experiment with spices like chili powder or paprika for added flavor.
- Let the chicken rest after cooking for juicier meat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg
Keywords: cilantro orange chicken, rice and beans, easy recipe, one-pan meal