Cuban Chicken with Black Beans

Cuban Chicken with Black Beans

Cuban chicken is one of my favorite recipes and one I don’t make often enough.  It’s not spicy in the heat index sense but it’s got some really good flavor.  It’s marinated first in oil, vinegar, salt, and cumin.  I’d recommend doing this in the morning before you head to work and then the dinner comes together quickly when you get home.

Heat a large skillet or cast-iron pan on medium.  Add about 2 tbs. olive oil and cook the breasts for about 4-5 minutes on each side.  Transfer the cooked chicken breasts to a plate, covering with aluminum foil to keep warm.

Cuban Chicken in Skillet

Using the same skillet, cook the red onions until soft (about 2-4 minutes).  If the pan needs a little splash of olive oil to get the onions cooking, add a little.  You may have enough juices left from the chicken so only add more oil if you need it.  Once the onions are soft, add the garlic.  Stir together with the onions for 1-2 minutes more until fragrant.  Now add the can of black beans (drained and rinsed), water, lime juice, cumin, pepper, and cilantro.   Simmer the beans for 5 minutes.

Cuban Black Beans

Slice the chicken breast and top with black beans.

TIP:  Remember to marinate the chicken for at least 2 hours, or up to 12 hours.

Print

Cuban Chicken with Black Beans

Cuban Chicken with Black Beans
  • Author: Kathleen
Scale

Ingredients

For the marinade:
2 tbs. olive oil + 2 tbs. for frying chicken
1 tbs. white vinegar
1/2 tsp. ground cumin
1/4 tsp. salt
4 boneless, skinless chicken breasts

For the black beans:
1/2 c. diced red onion
1/2 tbs. minced garlic
1 c. (16. oz) black beans drained and rinsed
1/4 c. water
1 tbs. freshly squeezed lime juice
1/4 tsp. ground cumin
1/4 tsp. black pepper
1 tbs. chopped cilantro
Resealable baggie
Aluminum foil

Instructions

Heat a large skillet or cast-iron pan on medium.

Add about 2 tbs. olive oil and cook the breasts for about 4-5 minutes on each side.

Transfer the cooked chicken breasts to a plate, covering with aluminum foil to keep warm.

Using the same skillet, cook the red onions until soft (about 2-4 minutes).

If the pan needs a little splash of olive oil to get the onions cooking, add a little.

You may have enough juices left from the chicken so only add more oil if you need it.

Once the onions are soft, add the garlic.  Stir together with the onions for 1-2 minutes more until fragrant.

Now add the can of black beans (drained and rinsed), water, lime juice, cumin, pepper, and cilantro.

Simmer the beans for 5 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.