Mojo Citrus Marinated Chicken Black Bean Bowl
Garlic-citrus mojo chicken with cumin black beans, caramelized sweet plantains and white rice.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Cuban mojo is a garlicky citrus marinade traditionally made with sour oranges. Fresh orange and lime juice together come close to that sweet-sour balance. Very ripe plantains, with skins mostly black, roast until soft and caramelized and take the place of anything sugary in the bowl.
Why this recipe works
Fresh citrus and raw garlic in the reserved mojo give the cooked chicken a sharp, bright finish. The sweet plantains and earthy beans balance the acid.
Ingredient notes
Plantains are ripe enough when the skin is mostly black; green or yellow plantains are starchy, not sweet. Simmering the beans in their own liquid gives them a light sauce.
Common mistakes
- Marinating more than 4 hours; the citrus makes the chicken texture mealy.
- Using under-ripe plantains, which stay dry and starchy.
What to serve with it
Sliced avocado or quick-pickled red onion are both common with mojo dishes.
Meal prep
Plantains reheat well; keep the reserved mojo in a small jar and add after reheating.
More bowls like this
Cooking tips
Pat the marinated chicken dry so it browns rather than steams. Slice plantains on a long diagonal for more caramelized surface.
Swaps and variations
Use chicken breasts, sliced thin and cooked 3 to 4 minutes per side to 165°F (74°C). Swap white rice for brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot throughout (165°F / 74°C).
Recipe
Mojo Citrus Marinated Chicken Black Bean Bowl
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the mojo chicken
- For the plantains
- For the beans and rice
You’ll need: large skillet; rimmed sheet pan; medium saucepan with lid; small saucepan; instant-read thermometer
Method
-
Whisk the orange juice, lime juice, 2 tablespoons olive oil, garlic, cumin, oregano and salt. Pour half over the chicken and refrigerate 30 minutes to 4 hours. Keep the other half separately for drizzling.
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, then rest covered 5 minutes.
-
Heat the oven to 425°F (220°C). Toss the plantains with the neutral oil, spread on a lined sheet pan and roast 20 to 25 minutes, turning once, until deeply golden and soft.
-
Warm the black beans with their liquid and 1/2 teaspoon cumin in a small saucepan over medium heat, simmering 8 to 10 minutes until slightly thickened.
-
Lift the chicken out of the marinade and pat dry; discard the used marinade. Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken 5 to 6 minutes per side, until browned and 165°F (74°C) inside. Rest 5 minutes and slice.
-
Divide the rice among 4 bowls, add beans, plantains and chicken, and drizzle the reserved mojo over the chicken.
Questions
What is mojo?
A Cuban marinade and sauce made from citrus juice, garlic, olive oil and herbs such as oregano.
Can I fry the plantains instead?
Yes. Pan-fry in 2 tablespoons oil over medium heat, 2 to 3 minutes per side, until golden.
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