Cilantro Orange Chicken with Rice and Beans is a flavorful dish featuring marinated chicken thighs served with seasoned rice and black beans, garnished with fresh avocado and lime.
Author:Nicole Grace
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Skillet and saucepan
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1/2 cup fresh orange juice
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup long-grain white rice
2 cups chicken broth
1 can (15 ounces) black beans, drained and rinsed
1/2 cup diced red onion
1/2 cup diced bell pepper
1 avocado, sliced (for serving)
Lime wedges (for serving)
Instructions
In a large bowl, combine the orange juice, olive oil, cilantro, garlic, cumin, paprika, salt, and black pepper. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden color.
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.
In the same skillet, add the black beans, red onion, and bell pepper. Cook for about 3-4 minutes, stirring occasionally, until the vegetables are tender.
Fluff the cooked rice with a fork and serve it on plates. Top with the black bean mixture and sliced chicken. Garnish with avocado slices and lime wedges.
Notes
For a spicier kick, add diced jalapeños to the black bean mixture.
You can substitute quinoa for rice for a gluten-free option.