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Mojito Inspired Chicken Bowls

by Chef Ana Pozo · Inspired With A Twist

Two gray ceramic bowls of Mojito Inspired Chicken Bowls shot overhead on a distressed white wood surface

Ingredients

  • bone-in skin on chicken thighs
  • orange juice and zest
  • lime juice and zest
  • small amount of white rum
  • minced garlic
  • chopped cilantro
  • chopped mint
  • S&P
  • cumin
  • oregano
  • smoked paprika

Instructions

  1. roasted green peppers
  2. sweet plantains
  3. black beans
  4. red cabbage
  5. brown rice
  6. avocado slices
  7. lime
  8. In a large ziplock bag combine all ingredients for the marinade, add chicken thighs, close the bag and make sure all chicken pieces are evenly coated. Alternatively this could be down in a large bowl. Marinade in the fridge for 3 hours or overnight. The longer it marinates, the better.
  9. Preheat the oven to 400 and take the chicken out 30 min before you plan on cooking it. Line a sheet pan with parchment paper and place the chicken thighs skin side up on the pan. Arrange the chicken in an even layer. Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through.
  10. Meanwhile, cook the sweet plantains by, heating oil over medium heat. Peel plantains and cut into 1/2 inch thick slices. Add to the frying pan. Cook on each side until golden brown, about 2-3 minutes. Remove from the oil into a plate covered with a paper towel to remove excess grease.
  11. To serve, spoon the rice into bowls and top with black beans, chicken, roasted green peppers, avocado, red cabbage and lime.
  12. Enjoy!