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Cilantro Orange Chicken with Rice and Beans delights your tastebuds!

Cilantro Orange Chicken with Rice and Beans is a flavorful dish that combines marinated chicken thighs with a zesty orange and cilantro sauce, served alongside fluffy rice and hearty black beans.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can 15 ounces black beans, drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/2 cup diced red onion
  • 1 avocado sliced (for garnish)
  • Lime wedges for serving

Method
 

  1. In a large bowl, combine the orange juice, orange zest, cilantro, garlic, cumin, paprika, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
  2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the reserved marinade and bring to a simmer. Cook for about 3-5 minutes, allowing the flavors to meld. Return the chicken to the skillet and coat it in the sauce.
  4. While the chicken is cooking, prepare the rice. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  5. In a small saucepan, heat the black beans over medium heat. Stir in the chili powder and diced red onion, cooking until warmed through.
  6. To serve, place a scoop of rice on each plate, top with the cilantro orange chicken, and add a side of black beans. Garnish with avocado slices and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 500mgFiber: 8g

Notes

  • For a spicier kick, add a diced jalapeño to the marinade or sprinkle some red pepper flakes over the chicken while cooking.
  • Substitute quinoa for rice for a protein boost and a nutty flavor, or use brown rice for added fiber.

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