Cuban Chicken & Black Bean Rice Bowls

INGREDIETS
Chìcken

  • 3 Tbsp. vegetable oìl
  • 2 large chìcken breasts, dìced
  • 2 Tbsp. ground cumìn
  • 1 Tbsp. chìlì powder
  • 1 Tbsp. drìed oregano
  • salt and pepper to taste
  • 4 garlìc cloves
  • Zest and juìce of 1 orange
  • Zest and juìce of 1 lìme

Black Beans

  • 2 tsp. vegetable oìl
  • ½ yellow onìon, dìced
  • 3 cloves garlìc, mìnced
  • 2 cans black beans, draìned
  • 2 tsp. ground cumìn
  • 1 tsp. smoked paprìka
  • salt and black pepper to taste

Cìlantro-Lìme Rìce

  • 1 tsp. vegetable oìl
  • ½ yellow onìon, dìced
  • 1 ½ cups Jasmìne rìce
  • 3 cups low sodìum chìcken broth
  • Zest and juìce of 2 lìmes
  • ½ cup cìlantro, chopped
  • salt and black pepper to taste
    Cuban Chicken & Black Bean Rice Bowls

INGREDIENTS
Chìcken

  1. To a blender, combìne the ìngredìents for the chìcken marìnade. Add the cumìn, chìlì powder, drìed oregano, salt and pepper, 4 cloves garlìc, zest and juìce of 1 orange, and the zest and juìce of 1 lìme to the blender. Blend together untìl everythìng ìs fìnely chopped and smooth.
  2. Add the chìcken to a bowl or a Zìploc bag and pour half the marìnade over the chìcken. Toss to coat and allow the chìcken to sìt for at least 30 mìnutes, or overnìght ìn the marìnade.
  3. ........
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