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    You are in: Home / Recipes / Cuban Chicken With Black Beans Recipe
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    Cuban Chicken With Black Beans

    Cuban Chicken With Black Beans. Photo by Starrynews

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    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    16 mins

    20 mins

    breezermom's Note:

    Easy and Great Tasting Chicken Dish! Serve with rice and add a salad and bread, and you are done! Add an extra breast and thigh for extra chicken. Can be made with boneless chicken breasts as well. If you like things a little more spicy, add some more cumin and cayenne to your black beans!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour 1 tbsp olive oil in a skillet. Heat the skillet over medium-high heat. Starting skin side down, brown chicken about 10 minutes, turning once. Remove chicken from skillet.
    2. 2
      Add pepper, onion, and garlic; cook, stirring, 3 minutes. Stir in beans, water, oregano, cumin, cayenne pepper, and salt. Heat to boiling, stirring.
    3. 3
      Return chicken to skillet, cover and simmer 20 minutes, or until chicken is tender, turning pieces occasionally. Stir in lime juice.
    4. 4
      Serve with hot cooked rice.
    5. 5
      Garnish with tomatoes, avocados, green onions, and sour cream.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on June 22, 2010

      55

      The garnishes are really what make this 5 star. They all meld so well together with the meat and vegetables. I baked this at 375 for 50 minutes so I didn't have to worry about it sticking. It gave the red pepper a nice roasted flavor. I scaled this down for 2 people, but still used the whole pepper and whole can of beans. I did not add any water to the baking dish, used 2 garlic cloves and doubled the cumin.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2009

      55

      We loved this! The flavors were wonderful. I omitted the salt (personal preference). The garnishes really kicked this over the top, and the lime juice added a brilliant zing. Keeper! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2009

      35

      This didn't really do it for us--the vegetables were too well done for our taste by the time the chicken had finished, and it was a bit of a pain to cook--the chicken kept sticking really badly, so that by the end of the browning, it'd lost all the skin and some of the meat. I had to deglaze the pan before proceeding just to keep it from scorching. I think the idea has potential, but I think I'll have to make some big adjustments for it to suit our tastes. I think I'll try flouring the chicken before browning, so it won't stick so badly, and cook the chicken longer before adding the vegetables to preserve their fresh flavor and texture. Some changes that I made that I think I liked included subbing Mexican adobo seasoning for the oregano and salt, and adding cilantro and tomato along with the lime juice at the end. Thanks for posting, breezermom--sorry it wasn't more to our taste! Made for Holiday Tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cuban Chicken With Black Beans

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 384.7
     
    Calories from Fat 190
    49%
    Total Fat 21.2 g
    32%
    Saturated Fat 6.0 g
    30%
    Cholesterol 103.5 mg
    34%
    Sodium 486.5 mg
    20%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 5.5 g
    22%
    Sugars 1.7 g
    6%
    Protein 30.9 g
    61%

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