The key to this flavorful meal-in-a-bowl is the Cuban mojo-inspired vinaigrette. Instead of traditional sour oranges, I’ve used a combination of regular orange juice and vinegar for that sweet-sour tang, plus a hefty dose of garlic. The mixture doubles as a fast marinade for the chicken and as a finishing sauce after the bowls are assembled for a fresh pop of flavor.
Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes.
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro.
Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.
Photograph by Antonis Achilleos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.