Cuban Roasted Chicken with Passion Fruit Mojo, Silky Black Beans, and Golden Sweet Plantains

Name: Cuban Roasted Chicken with Passion Fruit Mojo, Silky Black Beans, and Golden Sweet Plantains
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.75 lb bone-in skin-on chicken thighs; 6 cloves fresh garlic, minced; 1/2 cup orange juice; 2 tbsp lime juice; 1/2 cup passion fruit pulp; 1 1/2 cups white onion, thinly sliced; 1 cup green bell pepper, small diced; 3 cups cooked black beans; 1 cup bean cooking liquid or chicken broth; 2 large ripe plantains; 3 tbsp olive oil; 1 tbsp butter; 1 tsp dried oregano; 1 tsp ground cumin; 1 leaf bay leaf; 1 tbsp apple cider vinegar; 2 tsp brown sugar; 1 3/4 tsp salt; 1/2 tsp black pepper

An original Cuban-inspired recipe featuring chicken thighs marinated with garlic, cumin, and sour orange, finished with a bright passion fruit mojo. It is served with silky black beans and golden sweet plantains for a balanced, aromatic, home-style meal.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in skin-on chicken thighs (4 a 6 pieces)
18 g fresh garlic, minced (divided for adobo, frijoles and mojo)
120 ml orange juice (preferiblemente natural)
30 ml lime juice (for equilibrar the mojo)
120 ml passion fruit pulp (with or without semillas)
180 g white onion, thinly sliced (divided)
120 g green bell pepper, small diced (for the frijoles)
500 g cooked black beans (escurridos with parte of su líquido reservado)
240 ml bean cooking liquid or chicken broth (for guisar the frijoles)
500 g ripe plantains (pelados and en diagonales)
45 ml olive oil (divided)
14 g butter (for dar brillo al mojo)
2 g dried oregano (for the adobo)
3 g ground cumin (divided)
1 unit bay leaf (for the frijoles)
15 ml apple cider vinegar (for avivar the frijoles)
8 g brown sugar (for caramelizar the plátano and redondear the mojo)
10 g salt (or to taste, divided)
2 g black pepper (freshly ground)

Nutrition facts

per serving

620 kcal

Calories

35 g

Protein

46 g

Carbs

33 g

Fat

9 g

Fiber

37 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
Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels.
2
In a bowl, mix 10 g minced garlic, orange juice, 1 tablespoon lime juice, 1 tablespoon olive oil, oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and black pepper. Add the chicken and rub well to coat. Marinate for 15 minutes at a cool room temperature or up to 8 hours refrigerated.
3
Place the chicken on a baking tray or oven-safe skillet skin side up. Roast for 35 to 40 minutes at 220 °C / 425 °F, until deeply golden and cooked through.
4
While the chicken roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Add half of the onion and the green bell pepper. Cook for 5 minutes until tender.
5
Add 4 g minced garlic, the bay leaf, and 1/2 teaspoon cumin. Cook for 30 seconds. Stir in the cooked black beans and the bean cooking liquid or chicken broth. Season with 1/2 teaspoon salt and simmer on low for 15 to 18 minutes, stirring occasionally.
6
Remove the bay leaf from the beans and add the apple cider vinegar. Lightly mash a small portion of the beans with a spoon so they become silkier. Keep warm.
7
In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Add the ripe plantains and sprinkle with 1 teaspoon brown sugar. Cook for 2 to 3 minutes per side until golden and caramelized. Set aside.
8
For the passion fruit mojo, place the remaining onion, passion fruit pulp, the remaining tablespoon of lime juice, butter, the remaining teaspoon of brown sugar, 1/4 teaspoon salt, and the remaining 4 g minced garlic in a small skillet. Cook over medium-low heat for 3 to 4 minutes, stirring, until the onion softens and the sauce turns glossy.
9
For crispier skin, switch the oven to broil and brown the chicken for 2 to 3 more minutes at 245 °C / 475 °F, watching closely.
10
Serve a base of silky black beans, place the roasted chicken on top or alongside, spoon over the passion fruit mojo, and serve with the golden sweet plantains.

Chef tips

If you can find sour orange, replace half of the orange juice with the same amount for a more traditional flavor. Passion fruit pulp with seeds adds texture; if you prefer a smooth sauce, strain it before cooking.

Substitutions

You can use boneless skinless chicken thighs, but reduce the roasting time slightly. The butter in the mojo can be replaced with more olive oil for a dairy-free version. If ripe plantains are unavailable, serve with roasted sweet potato.

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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