Citrus Garlic Chicken
Citrus Garlic Chicken with seasoned rice, black beans, and plantains reflects a fusion of culinary influences primarily rooted in Latin American and Caribbean cuisines.
Origins and Influences
Latin American Cuisine**: The use of citrus (like lime and orange) and garlic is common in many Latin American dishes, where these ingredients are often used to marinate meats, adding brightness and depth of flavor.
Caribbean Influence
Plantains are a staple in Caribbean cooking, often served fried or boiled. They add a sweet and savory component to dishes, balancing out spicy and tangy flavors.
Black Beans
These are a key ingredient in many Latin dishes, providing protein and a hearty texture. They are frequently paired with rice, a traditional staple in the region.
Zesty Sauces
The combination of citrus and garlic in the sauce embodies a common technique in both Latin and Caribbean cuisines, where fresh ingredients are used to create vibrant, flavorful dishes.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
Zest and juice of 1 orange
Zest and juice of 1 lime
1 teaspoon cumin
1 teaspoon paprika
Sea salt and pepper to taste
Fresh cilantro (for garnish)
1 cup long-grain rice
2 cups chicken broth or water
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt to taste
1 can (15 oz) black beans, drained and rinsed
1 teaspoon cumin
Sea salt and pepper to taste
Fresh cilantro (optional)
2 ripe plantains (yellow with black spots)
2 tablespoons olive oil
Sea salt to taste
Instructions
In a bowl, combine olive oil, minced garlic, orange juice, lime juice, orange zest, lime zest, cumin, paprika, salt, and pepper.
Add the chicken breasts, coating them well. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
In a saucepan, heat 1 teaspoon of olive oil over medium heat. Add the rice, stirring for 1-2 minutes until lightly toasted.
Add chicken broth (or water), garlic powder, onion powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
In a small saucepan, combine black beans, cumin, salt, and pepper. Heat over medium heat until warmed through. Stir occasionally.
Peel the plantains and cut them into 1-inch slices.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the plantain slices and cook until golden brown on both sides (about 3-4 minutes each side). Sprinkle with salt.
In a grill pan or skillet, heat a little olive oil over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F/75°C). Let rest for a few minutes before slicing.
In bowls, layer the seasoned rice, black beans, sliced chicken, and fried plantains. Drizzle with any remaining citrus garlic sauce from the pan and garnish with fresh cilantro.
Enjoy!
This Chicken Citrus Garlic Bow is a vibrant, flavorful dish that’s sure to impress. Feel free to adjust the seasonings and ingredients to suit your taste!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken and rice pages.
Citrus Garlic Chicken