Cuban Coffee and Orange Chicken with Black Bean Rice and Seared Sweet Plantains

Name: Cuban Coffee and Orange Chicken with Black Bean Rice and Seared Sweet Plantains
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1/2 cup strong brewed coffee; 1/2 cup orange juice; 2 tbsp lime juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1 leaf bay leaf; 2 tbsp tomato paste; 3/4 cup chicken broth or water; 1 cup long-grain white rice; 1 1/2 cups cooked black beans; 1 1/2 cups water; 2 medium ripe plantains; 2 tsp brown sugar; 1/4 cup fresh cilantro

An original Cuban home-style recipe: chicken thighs marinated with mild coffee, sour orange, garlic, and oregano, then browned and finished in a light onion and bell pepper sauce. It is served with seasoned black bean rice and sweet plantains seared until caramelized.

25 minPrep

55 minCook

80 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
120 ml strong brewed coffee (cold or at room temperature)
120 ml orange juice (preferiblemente fresh)
30 ml lime juice (for acercar the sabor a orange agria)
18 g garlic (chopped or machacado)
2 g dried oregano
2 g ground cumin
8 g salt (divided)
2 g black pepper (freshly ground)
45 ml vegetable oil (divided)
180 g white onion (in strips finas)
120 g green bell pepper (in strips finas)
1 unit bay leaf
30 g tomato paste
180 ml chicken broth or water (for the sauce)
200 g long-grain white rice (enjuagado)
260 g cooked black beans (1/2 cup de su líquido)
360 ml water (for cocinar the arroz)
320 g ripe plantains (pelados and cut en diagonal)
8 g brown sugar (optional, for realzar the caramelizado)
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

585 kcal

Calories

33 g

Protein

58 g

Carbs

22 g

Fat

5 g

Fiber

53 g

Net carbs

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

No declared allergens

Instructions

1
1. In a large bowl, combine the brewed coffee, orange juice, lime juice, half of the garlic, oregano, cumin, 1 teaspoon of the salt, and black pepper. Add the chicken thighs and toss well. Marinate for 20 minutes at a cool room temperature or up to 8 hours in the refrigerator.
2
2. If the chicken was refrigerated, take it out 15 minutes before cooking. Preheat the oven to 200 °C / 400 °F.
3
3. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Brown the chicken for 2 to 3 minutes per side until lightly colored.
4
4. Add the onion, green bell pepper, and remaining garlic to the skillet. Cook for 3 minutes, stirring. Stir in the tomato paste and cook 1 minute more. Add the bay leaf, reserved marinade, and chicken broth or water.
5
5. Transfer the skillet to the oven and bake at 200 °C / 400 °F for 18 to 22 minutes, or until the chicken is tender and fully cooked. Remove the bay leaf before serving.
6
6. Meanwhile, make the rice. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the white rice and sauté for 1 minute. Add the water, 1/2 teaspoon salt, and the cooked black beans with 120 ml / 1/2 cup of their cooking liquid.
7
7. Once boiling, reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
8
8. Heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium heat. Add the ripe plantains and sprinkle with brown sugar. Cook for 2 to 3 minutes per side until golden and caramelized.
9
9. Taste the chicken sauce and adjust with the remaining salt if needed. Serve a base of black bean rice, top with the chicken and its onion-pepper sauce, add the sweet plantains on the side, and finish with chopped fresh cilantro.

Chef tips

For deeper flavor, marinate the chicken overnight. If you want a brighter sauce, simmer it over medium heat for 2 to 3 minutes after removing the chicken from the oven.

Substitutions

You can use bone-in, skin-on chicken thighs and slightly increase the cooking time. Cilantro can be replaced with parsley. If you do not have lime, use the same extra amount of orange juice plus 1 teaspoon vinegar for acidity.

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 image
Cosori 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
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-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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