Cuban-Style Pollo a la Plancha
Chicken with White Rice, Black Beans & Cilantro
Inspired by members of our own HelloFresh community, we’re proud to share this delicious limited-time dish in celebration of Hispanic Heritage Month. You’ll marinate chicken in a bright, sunny blend of fresh-squeezed lime and orange juice while black beans simmer with green pepper, garlic, and cumin. Sear the chicken along with sweet onion wedges to golden brown perfection, and serve atop fluffy rice along with black beans and a sprinkle of fresh cilantro and final squeeze of lime.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Lime
1 unit
Orange
6 clove
Garlic
10 ounce
Chicken Cutlets
2 teaspoon
Cumin
2 teaspoon
Dried Oregano
¾ cup
Jasmine Rice
1 unit
Bell Pepper
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Black Beans
5 teaspoon
Red Wine Vinegar
1 tablespoon
Fry Seasoning
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter one lime (two limes for 4 servings) and set aside for serving; halve and juice remaining limes into a large bowl. Halve and juice orange into bowl with lime juice. Peel and grate garlic; add to same bowl and whisk to combine. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with half the cumin, half the oregano, salt, and pepper. TIP: Press to adhere seasoning to chicken. • Add chicken to bowl with citrus marinade and turn to coat. Cover with plastic wrap and set aside to marinate. TIP: Wash your cutting board now or use a second one to finish prep in Step 3!
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, halve, core, and finely dice bell pepper. Halve, peel, and finely dice half the onion; cut remaining onion into ½-inch wedges. Mince cilantro.
• Heat a drizzle of oil in a second small pot over medium-high heat. Add bell pepper and diced onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Add beans and their liquid, half the vinegar (all for 4 servings), and ½ cup water (1⁄3 cup for 4). Season with Fry Seasoning, garlic powder, remaining cumin, remaining oregano, 1 tsp salt (2 tsp for 4), and pepper. • Bring to a simmer and cook, stirring occasionally, until thickened, 3-5 minutes. Stir in half the cilantro. Remove from heat and keep covered until ready to serve.
• Heat a drizzle of oil in a large pan over high heat. Add chicken (letting any excess marinade drip off first) and onion wedges; cook until chicken is browned on one side and onion is softened, 3-5 minutes. • Reduce heat to medium-high and flip chicken; cook until chicken is cooked through and onion is browned, 3-5 minutes more. TIP: Be sure to turn onion occasionally using tongs while chicken cooks. If onion is done before chicken, transfer to a plate. • Transfer chicken to a cutting board; let rest 1-2 minutes.
• Slice chicken crosswise. • Fluff rice with a fork; divide rice and chicken between shallow bowls. Spoon beans over rice; top chicken with onion wedges. Garnish with remaining cilantro. Serve with lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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