Cuban Chicken With Black Beans Recipes

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CUBAN BLACK BEANS I



Cuban Black Beans I image

Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.

Provided by Dick

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 13h50m

Yield 6

Number Of Ingredients 13

1 pound black beans, washed
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 bay leaves
1 ½ teaspoons paprika
1 ½ teaspoons ground cumin
1 tablespoon dried oregano
2 minced hot green chile peppers
3 cloves garlic, minced
¼ cup balsamic vinegar
salt to taste
ground black pepper to taste

Steps:

  • In a large bowl, soak beans in water to cover overnight.
  • Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
  • Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 55.5 g, Fat 1.5 g, Fiber 13.4 g, Protein 17.6 g, SaturatedFat 0.3 g, Sodium 11 mg, Sugar 6 g

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS



One-Pan Cuban Chicken with Rice and Beans image

Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
6 bone-in, skin-on chicken thighs
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
1/2 green bell pepper, diced
5 cloves garlic, thinly sliced
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
2 1/2 cups low-sodium chicken broth
1 3/4 cups cooked black beans

Steps:

  • Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
  • Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
  • Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

CHICKEN WITH BLACK BEANS AND RICE



Chicken with Black Beans and Rice image

Make and share this Chicken with Black Beans and Rice recipe from Food.com.

Provided by Maine-iac

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
3 cups chicken broth
1 1/2 cups white rice

Steps:

  • In a large pan, heat olive oil and add red pepper flakes.
  • Add onion and garlic, and cook until onion is tender.
  • Increase heat, add chicken, stirring until cooked.
  • Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
  • Add black beans, pimentos, remaining spices, and balsamic vinegar.
  • Blend and simmer uncovered for 30 minutes, reseasoning if needed.
  • While beans are simmering, bring broth to boil in a pan, add rice.
  • Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
  • Serve bean mixture over rice.

CUBAN BLACK BEANS



Cuban Black Beans image

This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.

Provided by Pete Wells

Categories     one pot

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 15

1 1/2 green peppers, stemmed and seeded
10 garlic cloves
1 pound dried black beans, rinsed and picked over to remove any stones
1 smoked ham hock
2 bay leaves
5 teaspoons salt, or to taste
1/4 cup olive oil
4 slices thick bacon, cut into 1/2-inch pieces
1 Spanish onion, diced
1 jalapeño, stemmed and finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
3 tablespoons distilled white vinegar
1 tablespoon turbinado or other brown sugar

Steps:

  • Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
  • Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
  • When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
  • Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams

CUBAN-STYLE BLACK BEANS



Cuban-Style Black Beans image

Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.

Categories     Bean     Garlic     Onion     Side     Fall     Bon Appétit     Sugar Conscious

Yield Serves 6 to 8

Number Of Ingredients 9

1/4 cup olive oil
1 large onion, chopped
1 large green bell pepper, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 tablespoon dried oregano
3 15- to 16-ounce cans black beans, rinsed, drained
3/4 cup canned vegetable broth or water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar (optional)

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.

CUBAN BLACK BEANS CHICKEN WITH RICE



Cuban Black Beans Chicken With Rice image

This Cuban Black Beans Chicken and Rice recipe will take you straight to the streets of Miami! An easy comfort food chicken dinner you will make over and over again.

Provided by Mahy

Categories     Main Course

Time 50m

Number Of Ingredients 24

Salsa Avocado Roast Chicken skillet
1 1/2 cups long grain rice (rinsed ( brown, black or wild rice works too, soaked in water for 30 mins prior to cooking))
2 tablespoons unsalted butter ((or olive oil))
1/4 teaspoon salt
2 1/2 cups water
2 cans black beans (drained and rinsed well)
2 shallots ( minced)
1 bell pepper (minced (any color))
1 tablespoon olive oil
2 cloves garlic ( minced)
1 tablespoon minced cilantro
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili spice
1 pinch red pepper flakes ((optional))
1/4 teaspoon salt
1/3 cup chicken or vegetable stock
1 tablespoon apple vinegar ((or any tangy vinegar))
2 tablespoons cilantro (minced)
1 x Avocado Crema (see Mexican Lentil Detox Salad recipe)
Restaurant style Mexican salsa
Mango Pineapple salsa from the quickest chicken fajita with mango pineapple salsa
Sour cream flavored with lime and cilantro or flavoured with hot sauce
Hot sauce

Steps:

  • Preheat your oven to 400 degrees F.
  • Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
  • In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.
  • Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
  • **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
  • In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.
  • At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
  • Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
  • Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
  • Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
  • To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
  • Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.

Nutrition Facts : ServingSize 1 serving without avocado crema, Calories 525 kcal, Carbohydrate 90 g, Protein 16 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 386 mg, Fiber 13 g, Sugar 2 g

BLACK BEAN CHICKEN BOWL WITH CITRUS VINAIGRETTE



Black Bean Chicken Bowl with Citrus Vinaigrette image

The key to this flavorful meal-in-a-bowl is the Cuban mojo-inspired vinaigrette. Instead of traditional sour oranges, I've used a combination of regular orange juice and vinegar for that sweet-sour tang, plus a hefty dose of garlic. The mixture doubles as a fast marinade for the chicken and as a finishing sauce after the bowls are assembled for a fresh pop of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup converted white rice
1/4 cup orange juice
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
3/4 teaspoon dried oregano
1 small red bell pepper, chopped
1 15-ounce can black beans, drained and rinsed
4 cloves garlic, finely chopped
3/4 teaspoon ground cumin
1/2 cup fresh cilantro, roughly chopped, plus more for topping

Steps:

  • Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes.
  • Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro.
  • Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.

Nutrition Facts : Calories 550, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 104 milligrams, Sodium 688 milligrams, Carbohydrate 59 grams, Fiber 7 grams, Protein 30 grams, Sugar 3 grams

CUBAN-INSPIRED SLOW COOKER CHICKEN



Cuban-Inspired Slow Cooker Chicken image

A refreshing and (virtually) effortless slow cooker recipe for Cuban chicken that I threw together out of desperation to have a cooking-free evening.

Provided by Nicole Buchanan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h15m

Yield 4

Number Of Ingredients 15

1 large onion, chopped
3 skinless, boneless chicken breast halves, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes
2 cups chicken broth
1 cup sour orange juice
¾ cup dry white wine
2 cloves garlic, pressed, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground thyme
1 cup water
⅔ cup medium-grain white rice

Steps:

  • Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
  • Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
  • Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 60.3 g, Cholesterol 46.9 mg, Fat 3.2 g, Fiber 10 g, Protein 27.8 g, SaturatedFat 0.7 g, Sodium 2142.3 mg, Sugar 10.6 g

CUBAN BLACK BEANS



Cuban Black Beans image

This hearty side dish starts with sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.-Nena Linares, Los Angeles, California

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield 9 servings.

Number Of Ingredients 10

2 cups dried black beans, rinsed
1 bay leaf
3 medium green peppers, chopped
2 medium onions, chopped
1/2 cup olive oil
6 garlic cloves, minced
1 can (15 ounces) tomato puree
1/2 cup sherry or chicken broth
2 tablespoons sugar
3/4 teaspoon salt

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer until tender, 1-1/2 to 2 hours., Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.

Nutrition Facts : Calories 312 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 8g fiber), Protein 11g protein.

CUBAN CHICKEN WITH BLACK BEANS



Cuban Chicken With Black Beans image

Easy and Great Tasting Chicken Dish! Serve with rice and add a salad and bread, and you are done! Add an extra breast and thigh for extra chicken. Can be made with boneless chicken breasts as well. If you like things a little more spicy, add some more cumin and cayenne to your black beans!

Provided by breezermom

Categories     Beans

Time 36m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (3 lb) package chicken pieces
1 red bell pepper, diced
1 onion, diced
1 garlic clove, minced
1/2 teaspoon cumin, ground
1/4-1/2 teaspoon cayenne pepper
1 (16 ounce) can black beans
1/2 cup water
1 teaspoon oregano
1 teaspoon salt
2 tablespoons lime juice
tomatoes, chopped
avocado, diced
green onion, thinly sliced
sour cream

Steps:

  • Pour 1 tbsp olive oil in a skillet. Heat the skillet over medium-high heat. Starting skin side down, brown chicken about 10 minutes, turning once. Remove chicken from skillet.
  • Add pepper, onion, and garlic; cook, stirring, 3 minutes. Stir in beans, water, oregano, cumin, cayenne pepper, and salt. Heat to boiling, stirring.
  • Return chicken to skillet, cover and simmer 20 minutes, or until chicken is tender, turning pieces occasionally. Stir in lime juice.
  • Serve with hot cooked rice.
  • Garnish with tomatoes, avocados, green onions, and sour cream.

Nutrition Facts : Calories 384.7, Fat 21.2, SaturatedFat 6, Cholesterol 103.5, Sodium 486.6, Carbohydrate 16.8, Fiber 5.5, Sugar 1.7, Protein 31

QUICK CUBAN CHICKEN WITH BLACK BEANS AND MANGOS



Quick Cuban Chicken with Black Beans and Mangos image

Sometimes when I'm in a hurry, I buy already-grilled chicken! Obviously, you can prepare your own chicken for this Cuban-inspired meal - just allow extra time.

Provided by Carolyn Haas

Categories     Chicken

Time 25m

Number Of Ingredients 14

12 oz pre-grilled chicken strips (if frozen, thaw)
1 Tbsp coconut oil
2 medium peppers, any color, seeded and chopped
1/2 - 1 jalapeno pepper, minced
1 tsp garlic, minced
1 c chicken broth
1/2 c light coconut milk
1 tsp jerk seasoning or similar
15 oz black beans, drained and rinsed
2 c mango, peeled and chopped (about 1 mango)
salt and pepper, to taste
2-3 green onions, chopped (save some for garnish)
2 Tbsp chopped, salted peanuts
1-2 c prepared white rice, to serve

Steps:

  • 1. In a non-stick skillet, heat oil. Add peppers, onions and garlic. Sauté over medium heat until starting to soften, stirring occasionally. Remove from skillet.
  • 2. Add chicken, broth, coconut milk and seasoning to skillet. Simmer over medium-low heat, covered, until chicken is heated through.
  • 3. Return pepper mixture to skillet; add beans and mango. Simmer, cover and cook 2 more minutes or until everything is heated through. Stir in most of green onions. Adjust seasonings.
  • 4. Serve over rice, garnished with chopped peanuts and remaining green onion.

CUBAN CHICKEN BLACK BEANS,AND RICE



CUBAN CHICKEN BLACK BEANS,AND RICE image

Categories     Chicken     Dinner

Yield 6 people

Number Of Ingredients 10

2 Boneless skinless chicken breasts, Grill
3 cups Brown Rice, Boil in Chicken Broth
1 can Black Beans
1/2 cup Red Onion
2 cloves Garlic
1/2 cup Coconut or Olive Oil
1/2 cup Red and Yellow Peppers
2 cups Chicken Broth
1 Carrot (optional)
1 cup Broccoli (optional)

Steps:

  • Heat 1/4 cup of coconut oil, 1/4 cup diced red onion (alternative is to grill slices of onion with chicken), and minced clove of garlic over medium - high heat. Add Chicken Breast (alternative, grill chicken) and pan sear. Cook 3 cups of brown rice with water or chicken-broth option. Heat 1 can of black beans. Add chopped veggies to chicken. Let veggies soften (alternative, grill peppers) and absorb flavors from the chicken. Add black beans and cover with brown rice. Mix together over high heat and dish out. Great for packaging leftovers all week.

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From familiakitchen.com


ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS RECIPE - FOOD NEWS
Cuban Recipes More information Cuban Chicken & Black Bean Rice Bowls -Cilantro-lime rice and Cuban style black beans serve as the base for juicy chicken tossed in a blend of fresh orange juice, lime juice, garlic, smoked paprika, oregano, and cumin. Add the rice, chicken broth, black beans, tomatoes, chili powder, paprika, and cumin. Bring to a boil, reduce heat and cover for 20-25 minutes ...
From foodnewsnews.com


CUBAN CHICKEN WITH BLACK BEANS AND RICE - THE BITERY
On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, soy sauce, garlic, oregano, cumin, orange juice, zest of lemon and lime. Season to taste with salt and pepper. Toss well to evenly coat the chicken cubes. Add the onions and bell peppers and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper.
From thebitery.de


CUBAN CUISINE | CUBAN CHICKEN AND BLACK BEANS | TSS
2021-10-29 Cuban chicken and black beans. Chicken dishes are plentiful in Cuba and are often high in protein and calories. This delicious dish, which is complemented by vegetables, especially Cuban black beans, is a complete meal consisting of sweet potatoes, broccoli and fried bananas, and a little fresh lemon juice. The sweet and sour tastes give this ...
From travelservicesupport.com


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