Warm mild achiote chicken bowl with coconut rice, roasted pineapple, and crispy black beans
A complete and original lunch bowl featuring chicken marinated in mild achiote and citrus, served over fragrant coconut rice with roasted pineapple, toasted black beans, and a fresh cilantro yogurt sauce.
Ingredients
- 600 g Diced chicken breast (skinless)
- 30 g Achiote paste (suave)
- 80 ml Orange juice (for the marinada)
- 30 ml Lime juice (divided entre marinada and sauce)
- 12 g Minced garlic (divided)
- 2 g Ground cumin
- 1 g Dried oregano
- 8 g Salt (divided or to taste)
- 2 g Black pepper
- 220 g Jasmine rice (enjuagado)
- 240 ml Coconut milk (without sugar)
- 240 ml Water (for the arroz)
- 300 g Fresh pineapple chunks
- 260 g Cooked black beans, drained (well dry)
- 30 ml Olive oil (divided)
- 2 g Sweet paprika (for the frijoles)
- 160 g Plain Greek yogurt (for the sauce)
- 16 g Chopped fresh cilantro (divided)
- 80 g Thinly sliced red onion
- 10 ml Honey (for the sauce)
- 35 g Toasted pumpkin seeds (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, mix the achiote paste, orange juice, 1 tablespoon lime juice, half of the minced garlic, cumin, oregano, 1 tablespoon olive oil, 3/4 teaspoon salt, and black pepper. Add the diced chicken and toss well to coat. Let it marinate while you prepare the other components, about 10 to 15 minutes.
- 2
2. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Remove from the heat and let it rest covered for 5 minutes, then fluff with a fork.
- 3
3. Toss the black beans with 1 teaspoon olive oil, sweet paprika, a pinch of salt, and a pinch of the remaining garlic. Spread them on one side of the baking sheet. On the other side, place the pineapple and red onion, toss with 2 teaspoons olive oil and a pinch of salt.
- 4
4. Roast the pineapple, onion, and black beans at 425°F (220°C) for 18 to 22 minutes, stirring halfway through. The pineapple should be browned on the edges, the onion tender, and the beans lightly crisp.
- 5
5. Meanwhile, heat a large skillet over medium-high heat. Add the marinated chicken with all of its marinade and cook for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly caramelized. If checking internal temperature, it should reach 165°F (74°C).
- 6
6. For the sauce, mix the Greek yogurt, chopped cilantro, 1 tablespoon lime juice, honey, the rest of the minced garlic, and a pinch of salt until smooth and creamy.
- 7
7. To serve, divide the coconut rice among 4 bowls. Top with the achiote chicken, roasted pineapple, red onion, crispy black beans, and finish with the cilantro yogurt sauce. Sprinkle the toasted pumpkin seeds and the remaining fresh cilantro on top.
- 8
8. Serve right away while the bowl is warm, with contrast between the creamy rice, spiced chicken, juicy pineapple, and crisp beans.
Chef tips
Dry the black beans very well before roasting so they crisp better. For deeper flavor, marinate the chicken for up to 30 minutes in the refrigerator.
Substitutions
You can swap jasmine rice for basmati rice. Pineapple can be replaced with firm mango. For a dairy-free version, use unsweetened plant-based yogurt in the sauce.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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