Cuban Chicken in Mild Mango and Sweet Pepper Sauce with Tender Black Bean Rice

Name: Cuban Chicken in Mild Mango and Sweet Pepper Sauce with Tender Black Bean Rice
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 6 cloves garlic; 1/3 cup sour orange juice; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup sweet pepper or mini sweet pepper; 1 cup crushed tomato; 1 1/3 cups ripe mango; 1 leaf bay leaf; 1 1/2 cups chicken broth; 1 cup long-grain white rice; 1 1/2 cups cooked black beans; 1/4 cup fresh cilantro; 1 whole lime

An original Cuban recipe featuring browned chicken thighs finished in a silky sauce of mango, tomato, sweet peppers, garlic, and cumin, served over tender rice cooked with black beans and bay leaf. It combines classic Cuban flavors, balanced fruitiness, and comforting homestyle appeal.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g ground cumin (divided)
2 g dried oregano
18 g garlic (chopped)
80 ml sour orange juice (si no hay, usar mitad juice of orange and mitad juice of lima)
45 ml vegetable oil (divided)
180 g white onion (in strips finas, divided)
120 g sweet pepper or mini sweet pepper (in strips)
240 ml crushed tomato
220 g ripe mango (pelado and diced small)
1 unit bay leaf
360 ml chicken broth (divided)
200 g long-grain white rice (enjuagado)
260 g cooked black beans (1/4 cup de su líquido reservado)
12 g fresh cilantro (chopped)
1 unit lime (in wedges for servir)

Nutrition facts

per serving

542 kcal

Calories

34 g

Protein

47 g

Carbs

24 g

Fat

5 g

Fiber

42 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, season the chicken with 1 teaspoon of salt, black pepper, 1 teaspoon of cumin, oregano, half of the chopped garlic, and the sour orange juice. Mix well and let it rest in the refrigerator for 15 minutes.
2
2. While the chicken rests, heat 1 tablespoon of oil in a medium pot over medium heat. Add half of the onion and sauté for 3 minutes until translucent.
3
3. Add the rinsed rice to the pot and stir for 1 minute to lightly toast it. Add the black beans, the reserved bean liquid, the bay leaf, 1/2 teaspoon salt, and 240 ml (1 cup) chicken broth. Bring to a boil, then reduce to low, cover, and cook for 18 minutes.
4
4. Turn off the heat and let the rice rest, covered, for 10 minutes. Then remove the bay leaf and fluff the rice with a fork.
5
5. Preheat the oven to 190 °C / 375 °F.
6
6. Heat the remaining 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade and brown it for 3 to 4 minutes per side. Transfer it to a plate.
7
7. In the same skillet, add the remaining onion and the sweet pepper. Cook for 4 minutes, stirring, until slightly softened. Add the remaining garlic and the remaining 1/2 teaspoon cumin, and cook 30 seconds more.
8
8. Stir in the crushed tomato, diced mango, and the remaining 120 ml (1/2 cup) chicken broth. Cook for 4 minutes over medium heat, mashing some of the mango with a spoon to create a smooth, thick sauce.
9
9. Return the chicken to the skillet along with any juices collected on the plate. Spoon the sauce over the chicken and transfer the skillet to the oven. Bake for 18 to 20 minutes at 190 °C / 375 °F, until the chicken is fully cooked.
10
10. Remove the skillet from the oven and let it rest for 5 minutes. Taste the sauce and adjust with the remaining salt if needed.
11
11. Toss the fresh cilantro with the black bean rice just before serving.
12
12. Serve a bed of rice on each plate, top with the chicken and plenty of mango-sweet pepper sauce, and add lime wedges for squeezing over the dish to taste.

Chef tips

If the mango is very sweet, add a few extra drops of lime at the end for balance. For a smoother sauce, mash more of the mango while cooking or blend the sauce before returning the chicken to the skillet.

Substitutions

You can use bone-in chicken thighs by increasing oven time by 8 to 10 minutes. Sweet pepper can be replaced with mild red bell pepper. If you do not have sour orange juice, use 40 ml orange juice plus 40 ml 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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