Cuban Chicken With Black Bean Sauce
Savory Cuban-style chicken simmered with black beans, bell peppers, and spices, offering bold flavors perfect for hearty, comforting meals with rice.
Ingredients
Instructions
- Place chicken, skin side down, in a hot skillet.
- Cover, turn down heat and brown the chicken for 10 minutes.
- Remove chicken to a plate.
- Add diced onion, minced garlic, and diced red bell pepper to the skillet.
- Saute for 2 minutes.
- Add undrained black beans and the browned chicken to the skillet.
- Add enough water to simmer the chicken.
- Add cayenne pepper to taste.
- Cook about 30 minutes or until the chicken is done.
- Serve over hot rice.
Tips & Substitutions
For added flavor, marinate the chicken in lime juice and spices for a few hours before cooking. If you don’t have cayenne, try using paprika or chili powder for a different heat profile. You can also substitute the black beans with pinto beans or kidney beans if desired. Serve with a side of avocado or a fresh salad to balance the dish.
Serving Suggestions
Serve the Cuban Chicken over hot rice to soak up the delicious black bean sauce. Pair it with a side of fried plantains or a simple green salad for a complete meal. This dish also pairs beautifully with Cream Of Sorrel Soup(Szczaw) for a refreshing starter. Garnish with fresh cilantro or lime wedges for added brightness.
Storage & Reheating
Leftover Cuban Chicken with Black Bean Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat, adding a splash of water if needed to prevent sticking. This dish also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cuban Chicken With Black Bean Sauce contains roughly 300 calories, with 11g protein, 47g carbohydrates, and 9g fat. It is an excellent source of vitamin C (286% of the Daily Value), vitamin A (39% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of potassium and iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used but adjust the cooking time as it may cook faster than bone-in pieces. Ensure the internal temperature reaches 165°F for safety. Boneless thighs or breasts are great options, and they will absorb the flavors of the black bean sauce nicely.
What can I do if I don't have black beans?
If you don't have black beans, you can substitute them with pinto beans or kidney beans. Both will provide a similar texture and flavor profile. Additionally, you can use canned or cooked beans of your choice, adjusting seasoning as needed to maintain the dish's flavor.
How can I make this dish spicier?
To increase the spice level, add more cayenne pepper or include diced jalapeños or serrano peppers when sautéing the vegetables. You can also serve the final dish with hot sauce on the side, allowing everyone to adjust the heat to their liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).