Cuban Chicken with Black Beans

Transport your taste buds to the vibrant streets of Havana with this flavorful Cuban Chicken with Black Beans recipe. Perfectly seasoned bone-in, skin-on chicken thighs are seared until golden and then simmered in a rich, aromatic blend of garlic, cumin, smoked paprika, and tender vegetables. A hearty mix of black beans and a touch of tomato paste adds depth, while a squeeze of fresh lime and a sprinkle of cilantro bring a vibrant, zesty finish to the dish. Serve this savory, one-pan masterpiece over fluffy white rice for a comforting and authentic Cuban-inspired meal. Easy to prepare in under an hour, this recipe is a great choice for weeknight dinners or casual entertaining. Keywords: Cuban chicken recipe, black beans, one-pan meal, weeknight dinner, Cuban-inspired dish, chicken and rice.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Olive oil
• 4 pieces Garlic cloves, minced
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 1 small Jalapeño, finely chopped (optional)
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Smoked paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1.5 cups Chicken broth
• 2 tablespoons Tomato paste
• 2 15-ounce cans Canned black beans (drained and rinsed)
• 0.5 cup Fresh cilantro, chopped (for garnish)
• 4 cups Cooked white rice (for serving)
• 1 lime Fresh lime wedges (for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Place the chicken skin-side down in the hot skillet and cook for about 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Remove chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic, diced onion, and diced red bell pepper. Sauté for 4-5 minutes until the vegetables soften.

Step 4

If using, stir in the chopped jalapeño, ground cumin, dried oregano, smoked paprika, and remaining 1 teaspoon of salt. Cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste and chicken broth, deglazing the pan by scraping up any browned bits from the bottom.

Step 6

Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and simmer for 25-30 minutes, allowing the chicken to cook through and the flavors to meld.

Step 7

Add the black beans to the skillet, stirring gently to combine. Simmer for another 5 minutes until the beans are heated through.

Step 8

Serve the Cuban chicken and black beans over a bed of cooked white rice. Garnish with freshly chopped cilantro and a squeeze of lime juice to taste.

Nutrition Facts

Serving size	(3538.9g)

Amount per serving	% Daily Value*
Calories	4446.8

Total Fat 189.6g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 7925.8mg	0%
Total Carbohydrate 441.6g	0%
Dietary Fiber 63.8g	0%
Total Sugars 17.7g
Protein 251.1g	0%

Vitamin D 0IU	0%
Calcium 741.9mg	0%
Iron 43.4mg	0%
Potassium 5815.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 22.4%

Carbs: 39.5%