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Mojo Chicken Rice Bowls

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 60 min Total 80 min Method: STOVETOP Main: chicken

Mojo-marinated chicken thighs are seared, sliced, and piled over rice and black beans with lime-soaked red onion and avocado. You can make each part ahead and build bowls at dinnertime. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Marinate chicken in the refrigerator and discard the used marinade. Cook the thighs to 165°F in the thickest part and slice them on a clean board. Wash the avocado skin and cilantro before cutting, and chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: None listed

Equipment

  • large skillet
  • medium saucepan with lid
  • shallow dish or zip-top bag
  • tongs
  • instant-read thermometer
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 1.5 pounds boneless, skinless chicken thighs
  • 1/3 cup orange juice
  • 1/3 cup lime juice
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 1/2 cups long-grain white rice
  • 2 1/2 cups water (for the rice)
  • 15 ounces canned black beans, drained and rinsed
  • 1/2 red onion, thinly sliced
  • 1 ripe avocado
  • 1/4 cup fresh cilantro, chopped

Directions

  1. 1. If juicing fresh fruit, scrub the citrus first. Whisk the orange juice, 3 tablespoons of the lime juice, garlic, cumin, 1 tablespoon oil, and 3/4 teaspoon salt. Add the chicken, turn to coat, and marinate in the refrigerator 30 minutes; this time is included in the cook time.

  2. 2. Meanwhile, rinse the rice. Bring the rice, water, and remaining 1/4 teaspoon salt to a boil in a medium saucepan, cover, reduce to low, and cook 18 minutes. Rest covered 5 minutes, then fluff.

  3. 3. Toss the red onion with the remaining lime juice (about 2 tablespoons) and set aside to soften.

  4. 4. Lift the chicken out and discard the used marinade. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the chicken 5 to 6 minutes per side, until well browned.

  5. 5. Check the thickest piece with an instant-read thermometer — chicken must reach 165°F. Move it to a clean board, rest 5 minutes, then slice.

  6. 6. Add the beans to the hot skillet and warm 2 to 3 minutes, stirring, until heated through.

  7. 7. Wash the avocado skin and cilantro under running water, then slice the avocado. Build bowls with rice, beans, sliced chicken, red onion, avocado, and cilantro.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F); store the avocado separately.

Skill taught

Marinating and searing chicken thighs, then building balanced bowls.

Affordable substitution

Buy a value pack of chicken thighs and freeze the extras, and swap the avocado for shredded cabbage.

Optional variation

Add sautéed bell peppers or fried sweet plantains to the bowls.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat chicken, rice, and beans to 165°F until steaming hot.

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