Description
This Cilantro Orange Chicken with Rice and Beans is a vibrant and flavorful dish featuring marinated chicken thighs cooked to juicy perfection, complemented by savory black beans and steamed rice. Infused with fresh citrus juices, garlic, and spices like cumin and smoked paprika, this recipe is a delightful and balanced meal perfect for any weeknight dinner.
Ingredients
Scale
For the Chicken Marinade:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup fresh orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon honey (optional, for balance)
For the Rice and Beans:
- 2 cups cooked white or brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil (for sautéing beans)
- 1/4 teaspoon garlic powder (for beans)
- 1/4 teaspoon cumin (for beans)
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a bowl or zip-top bag, whisk together orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, smoked paprika, salt, pepper, and honey. Add chicken pieces and let them marinate for at least 30 minutes, or up to 8 hours in the refrigerator, allowing the flavors to infuse the meat.
- Cook the Chicken: Preheat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for 5–7 minutes on each side until fully cooked through and lightly charred on the outside. Once cooked, let the chicken rest for a few minutes before slicing to retain its juices.
- Sauté the Beans: While the chicken is cooking, heat 1 tablespoon of olive oil in a small pan over medium heat. Add the drained black beans, garlic powder, cumin, salt, and pepper. Stir and cook for 3–5 minutes until beans are warmed through and fragrant, stirring occasionally.
- Assemble the Plates: Divide the cooked rice evenly among four plates. Top each serving with the sautéed black beans and sliced cilantro orange chicken.
- Garnish and Serve: Sprinkle extra fresh cilantro over the plated dish and serve with lime wedges on the side for an extra burst of citrus flavor if desired.
Notes
- For a lighter option, use chicken breasts instead of thighs.
- Marinate chicken overnight for deeper flavor.
- You can substitute black beans with pinto or kidney beans if preferred.
- Serve with a side of steamed vegetables for a complete meal.
- Leftover chicken works great for wraps or salads.
