In this blog, I wanted to share a recipe for some Cuban Chicken With Black Beans & Mango, I recently made. This recipe brings together some tangy spices and sweet flavors to create a delightful mix. While this recipe takes a little prep work, it is worth the time. It also includes some healthy ingredients including black beans and mango’s. Black beans are loaded with fiber, so they help you feel full and aid in the digestion process. Mangos have a sweet creamy taste and are loaded with a bunch of nutrients including vitamin C, vitamin A, magnesium, iron and more. Give this recipe a try if you are looking for new, tasty recipe to serve.
Cuban Chicken With Black Beans And Mango Mix
- 1 teaspoon cumin
- 3 cloves garlic (minced)
- 1 red chile seeded
- Pinch of pepper
- Juice of 1 large orange
- Juice of 4 limes
- 1 tsp honey
- 1 tsp coconut aminos
- 1/4 cup parsley or cilantro
- 1 pound boneless chicken breast cut into bite size pieces
- 1/2 cup chicken broth
Black Beans
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 red pepper chopped
- 1 can black beans (drained)
- 2 cloves garlic (minced)
- salt and pepper to taste
Mangos & Bananas
- 2 bananas sliced
- Dash of chili powder (if desired)
- 2 Tbsp coconut oil
- 1 mango diced
- Few sprigs Cilantro (chopped)
- Squeeze of fresh lime
Directions
In a blender, add the cumin, garlic, red chile, pinch of pepper, orange juice, lime juice, honey, coconut aminos and cilantro or parsley. Blend together, until everything is smooth and well mixed. Set aside.
Add the chicken to a bowl or a ziplock bag and then pour the marinade mixture over the chicken. Toss to coat it. Allow the chicken to marinade for at least 20 minutes or longer. (You can also marinate it overnight for a more intense flavor.)
In a large skillet add the oil and onion and heat over medium-high heat. Cook for 5 minutes or until the onion is soft. Add the red pepper and cook another five minutes, until the red pepper is soft. Add the black beans, garlic, salt and pepper. Cook until warmed through and then turn down the heat to lowest setting to keep warm.
Remove the peels from the bananas and then slice into 1/2 inch thick slices. In another skillet, add the coconut oil and heat over medium-high heat. Place the banana slices in the skillet and sprinkle with a little chili powder if desired. Fry the bananas for 4-5 minutes on each side to caramelize and brown the slices. Remove from the skillet and place on a plate. Sprinkle with the sea salt.
In another bowl, add the mango, lime juice and cilantro and toss. Set aside.
To cook the chicken, coat the bottom of a large skillet with olive oil and
heat over medium-high heat. Add the chicken and cook for 3-5 minutes, or until browned all over and cooked throughout. Add the 1/2 cup chicken broth and heat to a boil for a few minutes. Remove from heat.
Plate the chicken with the black beans, bananas and mangos. You may also serve with rice if desired.
Enjoy!
Barb
