HomeDinnerCilantro Orange Chicken with Rice and Beans Recipe

Cilantro Orange Chicken with Rice and Beans Recipe

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Cilantro Orange Chicken with Rice and Beans is a flavorful and satisfying dish that combines citrusy and herby flavors with the heartiness of rice and beans. Here’s a recipe for you to try:

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Ingredients:

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For the Chicken Marinade:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup fresh cilantro, chopped
  • Zest and juice of 2 oranges
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper, to taste
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For the Rice and Beans:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup frozen corn kernels
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions:

1. Marinate the Chicken:

  • In a bowl, combine the chopped cilantro, orange zest, orange juice, minced garlic, olive oil, cumin, salt, and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer if you have time). This allows the flavors to penetrate the chicken.

2. Cook the Rice:

  • In a medium saucepan, bring the chicken broth to a boil.
  • Stir in the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and has absorbed the liquid.
  • Fluff the rice with a fork, cover, and set aside.

3. Grill or Pan-Sear the Chicken:

  • Preheat your grill or a large skillet over medium-high heat.
  • Remove the chicken from the marinade and grill or pan-sear it for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  • Remove the chicken from the heat and let it rest for a few minutes before slicing it.

4. Prepare the Rice and Beans:

  • In a large skillet, heat a tablespoon of olive oil over medium heat.
  • Add the diced red bell pepper and red onion, and sauté for about 3-4 minutes until they begin to soften.
  • Stir in the drained black beans and frozen corn kernels. Cook for an additional 3-4 minutes, or until everything is heated through.
  • Add the cooked rice to the skillet and toss everything together. Season with salt and pepper to taste.
  • Finally, stir in the chopped cilantro.

5. Serve:

  • Plate the Cilantro Orange Chicken alongside the Rice and Beans mixture.
  • Garnish with additional cilantro and orange slices if desired.
  • Enjoy your delicious Cilantro Orange Chicken with Rice and Beans!

This recipe serves 4 people and can easily be adjusted to suit your taste preferences. It’s a perfect combination of flavors and textures, making it a great choice for a family dinner or special occasion.

Source: pinchofyum.com

Cilantro Orange Chicken with Rice and Beans Recipe

Cilantro Orange Chicken with Rice and Beans Recipe

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes

Cilantro Orange Chicken with Rice and Beans is a flavorful and satisfying dish that combines citrusy and herby flavors with the heartiness of rice and beans.

Ingredients

Cilantro Orange Sauce:

  • 1/4 – 1/2 cup cilantro, finely chopped
  • 2 cloves garlic, grated
  • juice of 2 oranges (about 4–5 tablespoons juice) + a bit of zest
  • 3 tablespoons brown sugar
  • 3 tablespoons avocado oil
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons salt

Chicken:

  • 1.25 pounds boneless skinless chicken thighs, cut into bite sized pieces
  • wood or metal skewers (optional)

Optional / For Serving:

  • one 8.8-ounce pouch pre-made yellow rice (or make your own!)
  • one 14-ounce can refried or regular black beans
  • 1–2 cups diced pineapple, mango, and/or avocado (optional)

Instructions

  1. If you’re using wood skewers, start soaking them!
  2. Line a baking sheet with parchment paper or aluminum foil. Turn on the broiler, and make sure one of the oven racks is way up at the top, about 6 inches from the heating element.
  3. Place chicken in a large mixing bowl. 
  4. Combine the sauce ingredients in a small bowl.
  5. Pour only half of the sauce over the chicken and toss to coat; reserve the other half of the sauce for later. Thread the chicken pieces onto skewers, or you can just let the excess sauce drip off and add the chicken directly to your sheet pan! If you want (I do!) season the chicken with a little pinch of extra salt.
  6. Broil for 12 minutes, or until chicken is cooked through and has a burnished and golden exterior.
  7. Optional – mix a little bit of the reserved sauce with the diced pineapple/mango/avocado to make a little “salsa.”
  8. Brush the golden brown chicken with reserved sauce. Serve chicken with rice, beans, and your fruit salsa! Fresh, juicy and savory, so good.

Notes

My oven has high / low broil settings – I use the high broil for this recipe.

If you’re using wood skewers, make sure you soak them in water for 20-30 minutes before threading the chicken on and baking.

When using parchment paper, mine usually gets a bit brittle around the edges but stays intact throughout the middle of the pan due to the moisture from the sauce and the chicken. This article says you can use parchment for a broil, and it has always worked for me! But if you’re feeling unsure about it you can use aluminum foil.

The sauce has a lot of salt, and that is on purpose – you’re only putting half of the sauce on the chicken, and even then, not all of it will actually bake into the chicken. If you’re worried about it, you can start with 1 teaspoon in the sauce and just add extra salt to taste the chicken itself during or after baking.

Nutrition Information
Yield 1 Serving Size 3
Amount Per ServingCalories 3773Total Fat 121gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 92gCholesterol 692mgSodium 4619mgCarbohydrates 526gFiber 82gSugar 333gProtein 192g

The information contained herein is subject to change.

Did you make this recipe?

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