Why this fits a family on a budget
Mojo — Cuba's signature citrus-garlic sauce — gives simple weeknight chicken a vibrant, tangy depth that makes this feel special without extra complexity. The all-in-one skillet method keeps cleanup minimal and gets a full rice-and-beans centerpiece on the table in under an hour.
• 2 lbs boneless skinless chicken thighs
• 0.5 cup orange juice
• 0.25 cup lime juice
• 6 cloves garlic cloves
• 1 tsp dried oregano
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper
• 30 oz canned black beans
• 2 cups long grain white rice
• 4 cups chicken broth
• 1 medium yellow onion
• 1 medium green bell pepper
• 2 leaves bay leaf
• 0.25 cup fresh cilantro
• 1 tbsp white wine vinegar
1. In a small bowl, whisk together orange juice, lime juice, 4 minced garlic cloves, oregano, 1 tsp cumin, smoked paprika, 1 tsp salt, black pepper, and 2 tbsp olive oil to make the mojo marinade.
2. Place chicken thighs in a zip-lock bag or shallow dish, pour marinade over, and toss to coat. Let marinate at room temperature for 15 minutes while you prep remaining ingredients.
3. While chicken marinates, finely dice the yellow onion and green bell pepper. Mince the remaining 2 garlic cloves.
4. Heat remaining 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Remove chicken from marinade (reserve marinade) and sear thighs 3 to 4 minutes per side until golden brown. Transfer chicken to a plate.
5. Reduce heat to medium. Add onion and bell pepper to the same pan and sauté 3 to 4 minutes until softened and slightly translucent. Add minced garlic and remaining 0.5 tsp cumin; cook 1 minute until fragrant.
6. Add rice to the pan and stir to coat in the sofrito for about 1 minute. Pour in chicken broth, reserved marinade, and add bay leaves. Stir to combine and bring to a boil.
7. Nestle the seared chicken thighs back into the pan on top of the rice. Reduce heat to low, cover tightly, and cook 20 minutes until rice has absorbed the liquid and chicken registers 165°F internally.
8. Remove chicken from pan, shred with two forks into bite-sized pieces, and fold back into the rice.
9. Meanwhile, drain and rinse canned black beans. In a small saucepan over medium heat, warm beans with white wine vinegar, a pinch of salt, and a splash of water for 3 to 4 minutes until heated through.
10. Remove bay leaves from rice. Taste rice and chicken mixture and adjust salt if needed. Serve mojo chicken rice topped with warm black beans and a generous scatter of fresh cilantro.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.