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Cuban Chicken Bowls with Fried Pepitas with gold fork and gray towel

Cuban Chicken Bowls with Fried Plantains

  • Author: Aberdeen
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2-3 1x


Protein packed, flavorful Cuban style bowls recipe with mojo sauce marinated chicken and avocado pineapple salsa!



For the Bowls

  • 15 ounce can black beans
  • 1  cup white rice
  • 1 lb chicken breast
  • Zest and juice of 1/2 lime
  • 1/4 cup cilantro leaves, packed and roughly chopped
  • 1 1/2 cups pineapple, diced
  • 1 avocado, diced
  • 2 tablespoons green onion, sliced
  • 1 plaintain, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Vegetable oil, for frying

For the Mojo Sauce Marinade

  • 1 teaspoon garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/4 teaspoon oregano
  • Pinch of cayenne pepper
  • Pinch red chili pepper flakes (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons orange juice


  1. Marinate and cook mojo chicken: Combine all ingredients for marinade in a large ziploc bag. Add chicken and toss to coat. Chill 30 minutes (up to 4 hours).
  2. Heat tablespoon of olive oil in a large skillet over medium high heat. Add chicken and cook 6-7 minutes per side, until cook through, basting with any remaining marinade in bag. Remove from heat and let rest 5 minutes. Slice into 1 inch pieces.  Set aside in a warm place.
  3. While chicken is marinating and cooking, make the cilantro lime and black bean rice: Rinse the white rice and drain. Pour into a medium pot with 2 cups water and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for about 12 minutes, until rice is tender and water has been absorbed.
  4. Remove from heat, add lime zest, half of the cilantro, and black beans and fluff with a fork. Set aside and keep warm.
  5. Fry plantains: Heat enough vegetable oil in a large, high walled skillet to fill it 1/2 inch over medium high heat. Add plantains and fry 2-3 minutes (you should see bubbles immediately. If not, the pan isn't hot enough!). Flip the platains over and cook another 1-2 minutes, until browned. Remove from pan to a paper towel lined plate. Sprinkle with a pinch of coarse salt and set aside.
  6. In a small bowl, stir together avocado, pineapple, the remaining cilantro and the juice of half a lime.
  7. Assemble the bowls: Fill half the bowl with cilantro lime black bean rice. Top with mojo chicken, avocado pineapple salsa and fried plantains. Serve immediately.