quick cuban chicken with black beans and mangos
Sometimes when I'm in a hurry, I buy already-grilled chicken! Obviously, you can prepare your own chicken for this Cuban-inspired meal - just allow extra time.
No Image
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 12 ounces pre-grilled chicken strips (if frozen, thaw)
- 1 tablespoon coconut oil
- 2 medium peppers, any color, seeded and chopped
- 1/2 - 1 - jalapeno pepper, minced
- 1 teaspoon garlic, minced
- 1 cup chicken broth
- 1/2 cup light coconut milk
- 1 teaspoon jerk seasoning or similar
- 15 ounces black beans, drained and rinsed
- 2 cups mango, peeled and chopped (about 1 mango)
- salt and pepper, to taste
- 2-3 green onions, chopped (save some for garnish)
- 2 tablespoons chopped, salted peanuts
- 1-2 cup prepared white rice, to serve
How To Make quick cuban chicken with black beans and mangos
-
Step 1In a non-stick skillet, heat oil. Add peppers, onions and garlic. Sauté over medium heat until starting to soften, stirring occasionally. Remove from skillet.
-
Step 2Add chicken, broth, coconut milk and seasoning to skillet. Simmer over medium-low heat, covered, until chicken is heated through.
-
Step 3Return pepper mixture to skillet; add beans and mango. Simmer, cover and cook 2 more minutes or until everything is heated through. Stir in most of green onions. Adjust seasonings.
-
Step 4Serve over rice, garnished with chopped peanuts and remaining green onion.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes