Description
A vibrant and flavorful Cilantro Orange Chicken served with fluffy jasmine rice and hearty black beans. The chicken is marinated in a zesty blend of fresh orange juice, lime, garlic, and cumin, then pan-seared to golden perfection and finished with fresh cilantro for an aromatic finish. This dish combines citrusy brightness with comforting grains and beans for a balanced, satisfying meal perfect for a family dinner.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs chicken thighs (about 680 grams)
- 1/2 cup orange juice (preferably freshly squeezed)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 lime, juiced
- Salt and pepper to taste
Rice
- 1 cup jasmine rice (about 200 grams)
- 2 cups water
- Pinch of salt
Beans and Garnish
- 1 can black beans (15 oz or about 425 grams), drained and rinsed
- 2 tablespoons olive oil
- 1 cup fresh cilantro, chopped (plus extra for garnish)
Instructions
- Marinate Chicken: In a large bowl, combine the chicken thighs with orange juice, minced garlic, ground cumin, lime juice, salt, and pepper. Mix thoroughly to coat the chicken evenly and let it marinate for at least 30 minutes to absorb the citrus and spice flavors.
- Cook Jasmine Rice: Bring 2 cups of water to a boil in a medium saucepan. Add the jasmine rice and a pinch of salt, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered.
- Prepare Black Beans: Drain and rinse the canned black beans under cold water to remove excess sodium and preservatives. Set aside.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Remove chicken from the marinade and place it in the hot skillet. Sear each side for 5-7 minutes, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
- Heat Beans: After removing the chicken, add the drained black beans to the same skillet and cook for 2-3 minutes, stirring occasionally until heated through and slightly infused with the chicken’s pan flavors.
- Add Cilantro and Serve: Stir chopped cilantro into the black beans and chicken in the skillet to combine the fresh herb flavor. Serve the cilantro orange chicken alongside the jasmine rice and beans, garnished with additional fresh cilantro for a bright and fresh finish.
Notes
- For extra heat, add a pinch of red pepper flakes to the marinade.
- Use fresh orange juice for best flavor, but bottled juice works in a pinch.
- To save time, marinate the chicken overnight in the refrigerator.
- Make sure to fully cook the chicken to a safe internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
