Make this tropical chicken bowl by marinating chicken in a citrus blend,
grilling or searing it, and serving it over yellow rice, warm black beans, corn,
and mango salsa.
INGREDIENTS:
Chicken and Marinade:
1.5 lbs boneless, skinless chicken breasts or thighs
3/4 cup orange juice
1/3 cup lime juice
1/2 cup olive oil or avocado oil
2 tsp minced garlic
1/2 cup chopped fresh cilantro
1 tbsp honey
1 tsp ground cumin
Salt and pepper to taste [1, 2, 3, 4]
Rice and Beans:
2 cups cooked yellow rice, made with chicken broth in place of water
1 can (15 oz) black beans, rinsed and warmed
1/2 tsp cumin and a pinch of salt (for the beans)
1 can whole kernel corn
TOPPINGS:
Store-bought Mango Peach Salsa. (I use La Mexicana brand.) If you can't find
store-bought, make it fresh as follows: 2 diced ripe mangoes, 1/4 cup diced red
onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, and salt.
Pico de Gallo: 1/2 cup store-bought or fresh homemade pico de gallo. [1, 2]
INSTRUCTIONS:
Marinate the chicken: Whisk orange juice, lime juice, oil, garlic, cilantro,
honey, cumin, salt, and pepper in a bowl. Pour over the chicken in a bag and
refrigerate for 30 minutes.
Cook the chicken: Grill or pan-sear the chicken over medium-high heat for 5 to 7
minutes per side until fully cooked and it reaches an internal temperature of
165°F. Let it rest, then slice.
Prepare the rice and beans: cook the yellow rice following package directions
but use chicken broth instead of water.
Warm the black beans in a small pan with a pinch of cumin and salt.
Assemble the bowls: Layer the rice and warm black beans and corn in a bowl. Top
with sliced tropical citrus chicken, mango/peach salsa, and an extra spoonful of
pico de gallo.
This is a classic dish popular in many Hispanic cuisines. It is an
easy-to-prepare one pot meal combining rice and chicken with onions and peppers.
Ingredients:
Seasoning salt
Black pepper
3 lb. chicken, cut in pieces
3 tbsp. Olive Oil
1 tsp. Minced Garlic
1 cup diced onion
4 cups chicken broth
2 yellow rice (Vigo)
one bag frozen peas
Directions:
1. Shake seasoning salt and black pepper on chicken pieces.
2. In a large pot, heat oil on medium.
3. Brown minced garlic and onion.
4. Add chicken and cook until brown on both sides.
5. Stir in chicken broth.
6. Raise heat, and bring to a boil.
7. Add the rice and stir.
8. Cover, reduce heat to low
9. Simmer for 25 minutes.
10. Stir in peas and cook 15 minutes.
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