Cuban Chicken Bowls with Fried Plantains

Ingredients:

For the Bowls:

• 15-ounce can black beans
• 1 cup white rice
• 1 lb chicken breast
• Zest and juice of ½ lime
• ¼ cup cilantro leaves, packed and roughly chopped
• 1 ½ cups pineapple, diced
• 1 avocado, diced
• 2 tablespoons green onion, sliced
• 1 plantain, thinly sliced
• 1 tablespoon extra virgin olive oil
• Vegetable oil, for frying

For the Mojo Sauce Marinade:

• 1 teaspoon garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• ¼ teaspoon oregano
• Pinch of cayenne pepper
• Pinch red chili pepper flakes (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons orange juice

Instructions:

1. Marinate the Chicken:

   • Combine all ingredients for the marinade in a large Ziploc bag. Add chicken and toss to coat. Chill for 30 minutes to up to 4 hours.

2. Cook the Mojo Chicken:

   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, until cooked through, basting with any remaining marinade. Remove from heat and let rest for 5 minutes. Slice into 1-inch pieces. Set aside.

3. Prepare the Cilantro Lime Black Bean Rice:

   • Rinse the white rice and drain. In a medium pot, combine rice with 2 cups water and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for about 12 minutes, until rice is tender and water has been absorbed.
   • Remove from heat, add lime zest, half of the cilantro, and black beans. Fluff with a fork. Set aside and keep warm.

4. Fry the Plantains:

   • Heat enough vegetable oil in a large, high-walled skillet to cover the bottom by ½ inch over medium-high heat. Add plantains and fry for 2-3 minutes until bubbles form around them. Flip the plantains and cook another 1-2 minutes, until browned. Remove from the pan and drain on a paper towel-lined plate. Sprinkle with a pinch of coarse salt and set aside.

5. Prepare the Avocado Pineapple Salsa:

   • In a small bowl, mix together avocado, pineapple, the remaining cilantro, and the juice of half a lime.

6. Assemble the Bowls:

   • Fill half of each bowl with cilantro lime black bean rice. Top with mojo chicken, avocado pineapple salsa, and fried plantains. Serve immediately.

Notes:

• Adjust seasoning and spice levels to taste.
• For a more balanced meal, consider adding a side of sautéed vegetables or a fresh salad.