Description
A vibrant and flavorful dish combining juicy chicken thighs with fresh oranges and cilantro, served with rice and beans.
Ingredients
Scale
- 4 pieces of chicken thighs (1.5 lbs or 680 g)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup freshly squeezed orange juice
- 4 cloves of garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup uncooked jasmine rice
- 1 can black beans (15 oz or 425 g)
- 2 cups water
- 2 tablespoons olive oil
- Optional: red pepper flakes, lime juice, sautéed vegetables (bell peppers or onions)
Instructions
- Marinate the chicken by mixing orange juice, garlic, cumin, salt, and pepper in a bowl. Add chicken thighs and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook marinated chicken for 6-7 minutes on each side until golden brown and cooked through.
- Rinse jasmine rice under cold water. In a saucepan, combine rice and water, bring to a boil, then simmer for 15 minutes. Let sit covered for 5 minutes and fluff with a fork.
- Drain and rinse black beans. Add to the skillet with the cooked chicken and warm through for 2-3 minutes.
- Serve rice on a plate, top with chicken and beans, and garnish with cilantro.
Notes
- For a spicier version, add red pepper flakes or jalapeños to the marinade.
- For a vegetarian option, substitute chicken with marinated tofu.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: cilantro orange chicken, rice and beans, easy recipe, healthy meal