Latin-inspired
Latin Mojo Chicken Rice Bowls
Citrus garlic mojo chicken, black beans, rice, plantains, avocado, and pickled onions make a bright Latin-inspired dinner bowl.
Mojo is the reason this bowl works.
Orange, lime, garlic, oregano, and olive oil make chicken taste bigger than the short ingredient list suggests, especially when some of the sauce is saved for spooning over the rice.
I sear the chicken instead of grilling it so the recipe works year-round.
The goal is browned edges, juicy slices, and enough pan juices to make the rice taste intentional.
Black beans, avocado, plantains, and pickled onions round out the bowl.
It is flexible, but the acid is not optional; the lime and pickled onions keep the sweet plantains and beans in balance.
For something else to cook in the same spirit, try Quick-Pickled Red Onions or Mango Habanero Black Bean Quinoa Salad.
Directions
- Whisk orange juice, lime juice, garlic, oregano, 2 tablespoons olive oil, and 3/4 teaspoon salt.
- Pour half the mojo over the chicken and marinate for 20 minutes while preparing the other ingredients.
- Heat remaining olive oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side, until it reaches 165 F.
- Rest chicken for 5 minutes, then slice.
- Warm beans with a splash of water and remaining salt.
- Brown plantain slices in the same skillet until caramelized at the edges.
- Build bowls with rice, beans, chicken, plantains, avocado, pickled onions, cilantro, and reserved mojo.
Nutrition
Nutrition Information
Estimated per serving: 640 calories, 43 g protein, 78 g carbohydrates, 20 g fat.
Variations
Recipe Variations
- Use pork tenderloin instead of chicken.
- Swap plantains for roasted sweet potatoes.
- Add shredded cabbage for crunch.
Notes
- Do not reuse marinade that touched raw chicken; reserve sauce before marinating.
- Chicken thighs work well and are more forgiving.
- Use store-bought pickled onions or the quick-pickled red onions recipe.
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