Cuban-Style Shredded Chicken with Mojo Sauce

Name: Cuban-Style Shredded Chicken with Mojo Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Caribbean
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

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.

Cuisine: Caribbean

Category: One Pot

Prep: 25 minutes. Cook: 45 minutes.

Serves 4.

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

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.