Quick Cuban Chicken with Black Beans and Mangos

Quick Cuban Chicken With Black Beans And Mangos Recipe

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Carolyn Haas


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.


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10 Min
15 Min
Stove Top


  • 12 oz
    pre-grilled chicken strips (if frozen, thaw)
  • 1 Tbsp
    coconut oil
  • 2 medium
    peppers, any color, seeded and chopped
  • 1/2 - 1
    jalapeno pepper, minced
  • 1 tsp
    garlic, minced
  • 1 c
    chicken broth
  • 1/2 c
    light coconut milk
  • 1 tsp
    jerk seasoning or similar
  • 15 oz
    black beans, drained and rinsed
  • 2 c
    mango, peeled and chopped (about 1 mango)
  • ·
    salt and pepper, to taste
  • 2-3
    green onions, chopped (save some for garnish)
  • 2 Tbsp
    chopped, salted peanuts
  • 1-2 c
    prepared white rice, to serve

How to Make Quick Cuban Chicken with Black Beans and Mangos


  1. In a non-stick skillet, heat oil. Add peppers, onions and garlic. Sauté over medium heat until starting to soften, stirring occasionally. Remove from skillet.
  2. Add chicken, broth, coconut milk and seasoning to skillet. Simmer over medium-low heat, covered, until chicken is heated through.
  3. Return 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.
  4. Serve over rice, garnished with chopped peanuts and remaining green onion.

Printable Recipe Card

About Quick Cuban Chicken with Black Beans and Mangos

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban
Dietary Needs: Low Fat

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