Ingredients

Scale

Cuban Chicken

1½ lbs boneless, skinless chicken thighs, cut into bite size pieces about 1” by 1”

1 naval orange, zested & juiced

1 lime, zested & juiced

1 lemon, zested & juiced

½ cup cilantro, tightly packed

6 garlic cloves

1 jalapeño, de-seeded if desired

1 TB honey

1 TB tamari sauce or soy sauce

2 tsps ground cumin

1 tsp dried oregano

1 tsp salt

½ tsp black pepper

2 bell peppers, cut into squares about 1” by 1”

Pineapple Salsa

½ pineapple, skinned, cored, and finely diced

1 jalapeño, de-seeded if desired, minced

¼ cup cilantro, roughly chopped

1 lime, zested & juiced

Fried Plantains

1 – 2 large plantains, cut on a bias about ¼” thin

2 TBs canola oil

To Serve

4 servings steamed white rice

1 can black beans, cooked according to the directions

sliced avocado

cilantro to garnish, if desired

Instructions

In a medium bowl, whisk together the Cuban chicken ingredients, minus the chicken and peppers. Place the chicken in a gallon ziplock bag and pour the marinade over the top. Seal and shake or mix together well. Let sit for one hour or overnight in the refrigerator.

Meanwhile, prep the pineapple salsa by tossing together the pineapple, jalapeño, cilantro, lime zest and juice in a medium bowl. Cover and refrigerator until ready to use (this can be done up to 3 days in advance while keeping optimal freshness).

When ready, thread the chicken onto metal or wood skewers, reserving the marinade. Thread the bell peppers on separate metal or wood skewers. Preheat your grill, maintaining a temperature between 350°F and 400°F. Add the chicken and peppers and cook for about 10 minutes, rotating every 2 minutes or so to ensure even cooking. (Also rotate the chicken and peppers around the grill to avoid any skewer from sitting too long on hot spots).

While the chicken cooks, heat the canola oil in a cast iron pan over medium heat. When hot, add the plantains and cook for about 1 to 2 minutes per side, working in batches as necessary. Keep a close eye on them so they don’t burn!

Dish your rice and black beans into bowls, mixing together if desired. Top with the chicken, bell peppers, plantains, avocado and additional cilantro, if using. Serve immediately. Enjoy!

Cuban chicken mojo bowls with fried plantains, peppers, black beans, avocado, and rice

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