Quick Cuban Chicken With Black Beans And Mangos Recipes

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BLACK BEAN AND MANGO CHICKEN SALAD



Black Bean and Mango Chicken Salad image

I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos - and of course, to the black beans. Plus, this is a great way to get rid of leftover grilled or roasted chicken.

Provided by stephanierndos

Categories     Mango

Time 14m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb boneless skinless chicken breast, grilled and cut up
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) package frozen corn, thawed
1 cup chopped ripe mango
1/2 cup green pepper, chopped
1/3 cup sweet onion, chopped
1/3 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/2 cup of wishbone rosemary lime vinaigrette or 1/2 cup marinade
1/3 cup balsamic vinegar, tbsp
1 tablespoon honey
2 tablespoons mango preserves or 2 tablespoons orange marmalade
1/4 cup extra virgin olive oil
1 teaspoon garlic powder
1/2 tablespoon soy sauce
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper
8 (10 inch) flour tortillas
nonstick cooking spray

Steps:

  • For the salad;
  • Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
  • For the Tortilla crisps;
  • 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
  • 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.

Nutrition Facts : Calories 871.5, Fat 26.2, SaturatedFat 4.9, Cholesterol 32.9, Sodium 1062.6, Carbohydrate 127.6, Fiber 14.4, Sugar 19.5, Protein 34.7

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

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