Black Bean Chicken Bowl with Citrus Vinaigrette

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving: Calories 550, Total Fat 21g, Saturated Fat 4g, Cholesterol 104mg, Sodium 688mg, Carbohydrates 59g, Dietary Fiber 7g, Protein 30g, Sugar 3g
Total Time: 30 min
Active Time: 30 min

Discover the zesty magic of this Black Bean Chicken Bowl, where a Cuban mojo-inspired citrus vinaigrette steals the show! Skipping sour oranges, it blends fresh orange juice and vinegar for a perfect sweet-tangy kick, amplified by bold garlic. This versatile dressing doubles as a quick chicken marinade and a vibrant finish that elevates every biteget ready to impress yourself with bold flavors in just 30 minutes!

1 cup converted white rice
1/4 cup orange juice
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
3/4 teaspoon dried oregano
1 small red bell pepper, chopped
1 15-ounce can black beans, drained and rinsed
4 cloves garlic, finely chopped
3/4 teaspoon ground cumin
1/2 cup fresh cilantro, coarsely chopped, plus additional for garnish

Preheat your broiler. Cook the rice per package instructions and keep warm. In a small bowl, whisk orange juice, 3 tablespoons each white vinegar and olive oil, 1/2 teaspoon salt, and black pepper. Toss chicken with 3 tablespoons vinaigrette, 1/2 teaspoon oregano, and a pinch of salt on a rimmed baking sheet. Reserve remaining vinaigrette. Marinate chicken at room temperature for 10 minutes.
Heat remaining olive oil in a medium skillet over medium. Saut red pepper until softened and lightly browned, about 10 minutes. Add black beans, garlic, cumin, and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook 1 minute until fragrant. Stir in 2/3 cup water and last tablespoon vinegar; simmer 3-5 minutes until saucy. Off heat, stir in cilantro.
Broil chicken until charred and cooked through, 8-10 minutes. Assemble bowls with rice, bean mixture, and chicken. Drizzle with reserved vinaigrette and garnish with extra cilantro for a burst of freshness!

Photograph by Antonis Achilleos

This recipe has been revised to better reflect its cultural origins and to provide added context. It may differ somewhat from the original version published or broadcast.