Cuban-Style Shredded Chicken with Mojo Sauce

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs slow-cooked in a vibrant citrus-garlic marinade, served with a side of black beans and rice for a true Caribbean comfort meal. This Caribbean-inspired one-pot recipe, ready in about 70 minutes, pairs chicken thighs, orange juice, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 4 Caribbean cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 pounds chicken thighs
3 tablespoons orange juice
4 cloves garlic
2 tablespoons olive oil
1 teaspoon cumin
1 can (15 ounces) black beans
1 cup white rice
1/2 cup diced onion
1/2 cup diced tomato
2 tablespoons chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Place 1.5 pounds bone-in, skin-on chicken thighs in a bowl. Add 3 tablespoons orange juice, 4 minced garlic cloves, 2 tablespoons olive oil, and 1 teaspoon cumin; toss to coat evenly and marinate for at least 30 minutes.
Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes, then add 1/2 cup water, cover, and reduce heat to low. Simmer for 25 minutes until chicken is tender and cooked through.
Step 3: While chicken cooks, rinse 1 can black beans and combine with 1/2 cup diced onion, 1/2 cup diced tomato, and 2 tablespoons chopped cilantro. Cook rice according to package directions, then fluff with a fork.
Step 4: Shred chicken with two forks, discarding skin. Serve shredded chicken over rice with black bean mixture spooned on top, and drizzle with reserved cooking liquid.