Recipe - Chicken and Rice with Black Beans
Mostly for my own reference, a spontaneous dinner that come out really tasty. The Cuban marinade adds an unexpected touch of sweetness that brightens all the other flavors.
4 chicken thighs, skin on
1/2 cup Cuban marinade (mojo criollo)
1 onion, roughly chopped
black pepper
1 cup uncooked rice
1 cup boiling water
1 small can diced tomatoes, garlic flavor
1 can black beans, rinsed and drained
1 Tblsp Tabasco sauce
Marinate the chicken in the mojo criollo for an hour or more. Preheat the chicken fryer or dutch oven on the stovetop and put the chicken in skin side down to brown. Put the lid on and let it cook for about five minutes, then turn and it and cook covered for another five minutes. Cook the onion in the rendered fat, stirring often, and sprinkle liberally with black pepper. Add the rice and toss to coat. Pour in the boiling water and let the rice boil for two minutes. Then stir in the tomatoes and beans. Turn down the heat and simmer, covered for 15 minutes. Add Tabasco and correct the seasoning. Serve each chicken thigh on a generous bed of the rice and beans.
4 chicken thighs, skin on
1/2 cup Cuban marinade (mojo criollo)
1 onion, roughly chopped
black pepper
1 cup uncooked rice
1 cup boiling water
1 small can diced tomatoes, garlic flavor
1 can black beans, rinsed and drained
1 Tblsp Tabasco sauce
Marinate the chicken in the mojo criollo for an hour or more. Preheat the chicken fryer or dutch oven on the stovetop and put the chicken in skin side down to brown. Put the lid on and let it cook for about five minutes, then turn and it and cook covered for another five minutes. Cook the onion in the rendered fat, stirring often, and sprinkle liberally with black pepper. Add the rice and toss to coat. Pour in the boiling water and let the rice boil for two minutes. Then stir in the tomatoes and beans. Turn down the heat and simmer, covered for 15 minutes. Add Tabasco and correct the seasoning. Serve each chicken thigh on a generous bed of the rice and beans.