CUBAN CHICKEN & RICE WITH FRIED BANANAS

June 16, 2015

I think it is really fun to give making a food from another country a try. It can be intimidating, but I find if I pare down on the more specialty or expensive ingredients, it becomes very accessible. One example here – the fried bananas for plantains. Let’s make some Cuban!

CUBAN CHICKEN & RICE WITH FRIED BANANASCUBAN CHICKEN & RICE WITH FRIED BANANAS
Serves 3-4

1 teaspoon cumin
3 cloves garlic, minced
3/4 cup orange juice
4 limes, juiced
1 teaspoon honey
1 teaspoon soy sauce
4 boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
1 cup brown rice
15 ounces black beans
2 bananas, sliced
1/2 teaspoon chili powder
2 tablespoons coconut oil
1 mango, diced
1/4 cup cilantro, chopped
1/2 teaspoon red pepper flake
Salt & pepper

Combine cumin, garlic, orange juice, lime juice, honey, soy sauce, and salt & pepper in a plastic bag. Add chicken breasts to bag and marinate for one day, or at least 20 minutes.

Heat a skillet to medium heat and cook chicken 5-7 minutes on each side, until browned and cooked throughout. Prepare brown rice according to package instructions. Stir together olive oil, black beans, mango, cilantro, and red pepper flake. Heat coconut oil in a skillet over medium heat. Add sliced bananas to pan. Sprinkle with chili powder and fry 1-2 minutes one each side. Assemble dish with brown rice, black bean & mango mixture, fried bananas, and chicken.

CUBAN CHICKEN & RICE WITH FRIED BANANAS
 
Author:
Ingredients
  • 1 teaspoon cumin
  • 3 cloves garlic, minced
  • ¾ cup orange juice
  • 4 limes, juiced
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 4 boneless, skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • 1 cup brown rice
  • 15 ounces black beans
  • 2 bananas, sliced
  • ½ teaspoon chili powder
  • 2 tablespoons coconut oil
  • 1 mango, diced
  • ¼ cup cilantro, chopped
  • ½ teaspoon red pepper flake
  • Salt & pepper
Instructions
  1. Combine cumin, garlic, orange juice, lime juice, honey, soy sauce, and salt & pepper in a plastic bag. Add chicken breasts to bag and marinate for one day, or at least 20 minutes.
  2. Heat a skillet to medium heat and cook chicken 5-7 minutes on each side, until browned and cooked throughout.
  3. Prepare brown rice according to package instructions.
  4. Stir together olive oil, black beans, mango, cilantro, and red pepper flake.
  5. Heat coconut oil in a skillet over medium heat. Add sliced bananas to pan. Sprinkle with chili powder and fry 1-2 minutes one each side.
  6. Assemble dish with brown rice, black bean & mango mixture, fried bananas, and chicken.

Adapted from Half Baked Harvest

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Comments

  • Erin P

    I made this last night and loved it! Used chicken tenderloins instead of breasts, and baked them for 20 minutes at 375 (marinated for about an hour). I also had some plantains I needed to use so did that instead of the bananas and used white instead of brown rice…all substitutes were just based on what I had on hand but I don’t feel they changed the recipe in any way. I didn’t have cilantro but will definitely do next time. Everything was so delicious, thanks for such a great recipe!

    • Rachel Schultz

      You’re welcome!

  • Jess

    Hello, I just wanted to inform you that I am having an issue with your “print” button. I have been looking [with strong desire] at your recipes this morning and when I go to print them out I end up having to use an alternative method to print them because the button does not load a print page.

    I cannot wait to try the recipes I found. Thank you so so very much for sharing!

  • sosh

    I like the way the recipes are written and the pictured instructions.

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