Cuban Chicken in Coffee-Orange Mojo with Tender Black Bean Rice and Golden Roasted Squash

Name: Cuban Chicken in Coffee-Orange Mojo with Tender Black Bean Rice and Golden Roasted Squash
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 3/4 cup sour orange juice or orange-lime juice blend; 1/4 cup strong brewed coffee; 6 cloves garlic; 1 tsp dried oregano; 1 1/2 tsp ground cumin; 1 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 1/4 cups white or yellow onion; 1 cup green bell pepper; 1 leaf bay leaf; 1 cup long-grain white rice; 1 1/2 cups cooked black beans; 1 1/2 cups bean cooking liquid or water; 1 lb squash or pumpkin; 2 tsp brown sugar; 1/4 cup fresh cilantro; 1 tbsp butter

An original Cuban-inspired recipe featuring chicken thighs marinated in a mojo of sour orange, coffee, and garlic, seared and finished in their own glossy sauce. It is served with rice folded with tender black beans and roasted squash cubes with cumin. The flavor is savory, citrusy, and lightly toasted, rooted in Cuban home-style cooking.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
180 ml sour orange juice or orange-lime juice blend (for the mojo)
60 ml strong brewed coffee (enfriado)
18 g garlic (chopped or machacado)
2 g dried oregano
4 g ground cumin (divided)
10 g salt (divided, or to taste)
2 g black pepper
45 ml olive oil (divided)
180 g white or yellow onion (en pluma fina)
120 g green bell pepper (in strips finas)
1 unit bay leaf
220 g long-grain white rice (enjuagado)
260 g cooked black beans (escurridos, reservando a poco of líquido)
360 ml bean cooking liquid or water (for the arroz)
450 g squash or pumpkin (pelada and diced of 2 cm)
8 g brown sugar (for equilibrar the sauce)
12 g fresh cilantro (chopped)
14 g butter (optional, for terminar the arroz)

Nutrition facts

per serving

585 kcal

Calories

35 g

Protein

51 g

Carbs

26 g

Fat

7 g

Fiber

44 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

Dairy

Instructions

1
1. Preheat the oven to 425°F / 220°C. In a large bowl, mix the sour orange juice, coffee, half of the garlic, oregano, 1 teaspoon cumin, 1 teaspoon salt, black pepper, and 1 tablespoon olive oil.
2
2. Add the chicken to the mojo, toss well, and let it marinate for 20 minutes in a cool spot while you prepare the rest.
3
3. Place the squash on a sheet pan. Toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon cumin. Roast for 25 to 30 minutes at 425°F / 220°C, turning once, until golden and tender.
4
4. Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium heat. Add half of the onion and cook for 3 minutes. Stir in the rice and toast it lightly for 1 minute.
5
5. Add the black beans, bean liquid or water, and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 10 minutes.
6
6. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve all the marinade. Sear the chicken for 3 to 4 minutes per side until nicely colored.
7
7. Add the remaining onion, green bell pepper, the rest of the garlic, and the bay leaf to the skillet. Cook for 4 minutes, stirring, until the vegetables soften slightly.
8
8. Pour in the reserved marinade and add the brown sugar. Cook over medium heat for 10 to 12 minutes, turning the chicken once, until the sauce reduces and the chicken reaches a safe internal temperature of 165°F / 74°C.
9
9. Remove the bay leaf. Uncover the rice, fluff with a fork, and stir in the butter if using and half of the cilantro. Mix gently.
10
10. Serve a base of black bean rice, top with the chicken and its coffee-orange sauce, and add the roasted squash on the side. Finish with the remaining cilantro over the top.

Chef tips

For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator. Do not reduce the sauce over very high heat or the coffee may turn bitter; it should end up glossy and balanced.

Substitutions

You can use bone-in chicken thighs with a slightly longer cooking time. The squash can be replaced with sweet potato, and cilantro with fresh parsley. If you do not have sour orange, use half orange juice and half lime juice.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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