Cuban Chicken and Black Bean Quinoa Bowls

Cuban Chicken and Black Bean – Quinoa Bowls with tropical flair are flavor-packed, healthful, comforting and will brighten up your winter day for sure!

Cubed chicken is marinated in a mojo-style combination of lime juice, orange juice, garlic, cumin and one of my new favorite ingredients—the Fresno chile.  Fresnos look like jalapenos except they are red in color, can be hotter and have a more fruity, smoky taste.

The list of ingredients may look lengthy, but once prepped, this dish comes together quickly and the steps are not difficult.  This recipe is perfectly scaled for two.  Because of the separate components, it’s an easy dish for you and your loved one to share duties and prepare together.

The trickiest part of this dish is cooking the quinoa.  Although I frequently cook quinoa for clients, I find it challenging to cook it “just right” by following the package instructions.  After rinsing the quinoa (to remove the bitter coating known as saponin), most directions have you add it to boiling water, reduce the heat, cover and simmer for 15 minutes.  My result was generally undercooked quinoa with water remaining in the pot.

The method I’ve found that works better is to leave the cover off while it’s simmering so I can watch it.  After approximately 15 to 17 minutes and much of the water has been absorbed or cooked out and the “germ” begins to appear, I then cover and let it stand off the heat for 10 to 12 minutes.  Quinoa is cooked when the germ is fully released and it’s fluffy and tender.

I’ve noticed different brands of quinoa cook up differently.  The brand of quinoa I have the best luck with is Ancient Harvest.  It’s pre-rinsed to remove the saponin and then dried again.  A little more expensive, but seriously….excellent results every time.

If you’d rather not go to the trouble, fully cooked quinoa can be found in the freezer section near the vegetables at many grocery stores.  Brown rice may also be substituted for the quinoa.

A garnish of fresh cilantro, mango, sliced chiles and lime wedges adds the perfect finishing touch to this Cuban-inspired dish.  Ba-bye winter!

Cuban Chicken and Black Bean Quinoa Bowls

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Prep Time 20 min

Cook Time 40 min

Total Time 1 hr

Serves 2-3

Cuban Chicken and Black Bean - Quinoa Bowls with tropical flair are flavor-packed, healthful, comforting and will brighten up your winter day for sure!

Ingredients

• CHICKEN
• 1/4 cup fresh orange juice (about 1 large orange)
• 2 tablespoons fresh lime juice (about 1 large lime)
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 red chile, (such as Fresno), chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• freshly ground black pepper, to taste
• 2 boneless skinless chicken breast halves, cut into 1-inch cubes
• 1/2 cup chicken broth
• QUINOA
• 1 1/2 cups water or chicken broth
• 2 scallions, white and light green part only, finely chopped
• Zest of 1 large lime
• 2 cloves garlic, minced
• salt and black pepper, to taste
• 3/4 cup quinoa, rinsed
• BLACK BEANS
• 2 tablespoons olive oil
• 1/2 medium onion, finely chopped
• 1/2 medium red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 can (15-ounce) black beans, drained but not rinsed
• 1/2 cup chicken broth
• salt and black pepper, to taste
• FOR SERVING
• Chopped fresh cilantro
• Chopped fresh mango
• Sliced red chiles, such as Fresno
• Lime wedges

Directions

CHICKEN:  First, marinate the chicken.  Combine first 9 ingredients in a small zipper-top bag and mix well.  Add the chicken cubes, seal the bag and marinate in the refrigerator 1 hour.

QUINOA AND BLACK BEANS:  Meanwhile, prepare the quinoa.  Bring water or broth to a boil.  Add the scallion, lime zest, garlic, salt, black pepper and quinoa.  Simmer uncovered until water is almost absorbed (about 15 minutes) and the germ begins to appear.  Remove from heat, cover and let stand 12-15 minutes.

While the quinoa is standing, prepare the black beans.  Heat oil over medium-high heat in a small skillet or saucepan.  Add the onion then reduce heat to medium and cook 3-4 minutes or until beginning to soften.  Add the red bell pepper and continue cooking 4-5 minutes.  Add the garlic, chili powder, ground cumin and stir briefly.  Add the beans and the chicken broth.  Bring to a boil then reduce heat to medium-low and simmer approximately 5 minutes or until thickened.  Keep warm.

FINISH CHICKEN:  Remove chicken from marinade; reserve marinade.  Heat a non-stick skillet over medium-high heat.  Add the chicken cubes and brown well on all sides.  Pour marinade into the pan along with ½ cup chicken broth.  Bring to a boil, reduce heat to medium-low and simmer 5-8 minutes or until chicken is cooked through.

TO SERVE:  Divide chicken, beans and quinoa evenly between two bowls.  Top with chopped fresh cilantro, mango, sliced chiles and lime wedges.

by Carol | From A Chef's Kitchen

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