Mojo Chicken and Black Bean Cauliflower Rice Bowls

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and black bean cauliflower rice bowl recipe be the perfect comfort meal for you and your family to enjoy, this week!

Latin Comfort Food

If you do not already know, my family’s origin is of Puerto Rican and Dominican descent. This therefore makes me one hell of a proud Dominirican American! As much as I love sampling flavors from around the globe, nothing makes me happier than digging into homey Caribbean bites.

Rice, chicken, and beans (arroz con pollo y habichuelas) were constantly a staple when I grew up. I ate so much of this that I, in fact, got sick of this delicacy! Luckily, over the course of time, I have developed a newfound appreciation for this simple, yet delicious meal.

A Lighter Mojo Recipe

While I do enjoy my helping of carbs, I wanted to make a lighter version of my childhood dinner. Mojo chicken can often be made using Canola oil. I swapped the canola for a small, yet flavorful dose of extra virgin olive oil. Rather than using traditional grain rice, we swap that out for cauliflower rice-a perfect neutrally flavored vessel that is jam-packed with Vitamins C and K. The plantains are baked / air fried, cutting out on excess fat and calories.

Pretty Damn Flavorful Chicken Bowls

But do not let a lighter meal get to you. Please believe me when I say that my mojo cauliflower chicken & black bean bowls are certainly not lacking in flavor. The crock pot helps to capture all the natural juices from the chicken, while absorbing the flavors of the freshly squeezed orange juice, garlic, and spices. The black beans have a scrumptious flavor which compliments every component of this meal. The tostones come out perfectly crispy-and friends? The cauliflower rice beautifully absorbs all these flavors.

An absolutely delicious serving of mojo chicken and black bean cauliflower rice, in a bowl! MMMMM!!!

Please believe me when I say that you and your family are in food a yummy treat. Trust me, this recipe is worth the wait.

Alrighty now…let us move onto the recipe now…shall we??

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and blackbean cauliflower rice bowl recipe be the perfect comfort meal for you and your familyto enjoy, this week!
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Caribbean, Dominican, Latin, Puerto Rican
Keyword: cauliflower
Servings: 4
Calories: 600kcal

Ingredients

Mojo Chicken

  • 4 oz. uncooked boneless skinless chicken thighs
  • 1 juice from one orange
  • 1 juice from one line
  • 4 oz. tomato sauce
  • 4 garlic cloves finely minced
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • 1 tsp. curry powder
  • 2 bell peppers
  • 1 medium onion

Cauliflower rice

  • 1 medium head of cauliflower, or 4 cups of pre-riced cauliflower
  • ¼ cup water

Black Beans

  • 16 oz can of black beans
  • 2 garlic cloves
  • 1 pinch salt
  • 1 pinch pepper

Crispy Tostones

  • 2 green plantains
  • 1 pinch salt
  • 1 can cooking spray, or 2 tsp extra virgin olive oil

Instructions

Mojo Chicken

  • Dice the raw chicken thighs into pieces roughly the size of half-inch cubes. Briefly set aside. Cook the chicken in one of two ways:
  • Method 1: Stovetop- In a large saucepan, combine all the following ingredients: the uncooked boneless skinless chicken thighs, lime juice, orange juice, garlic cloves, salt & pep, curry powder, bell peppers, and onion. Cover, and have the chicken cook in this stew over medium heat for about 20-25 minutes, or until the chicken reaches an internal temperature of160 Degrees F (indicating that it’s well done).
  • Method 2: Slow cooker (my favorite method): Combine all the above ingredients into a large crockpot and cook (covered) on high for 3-4hours, or on low (6-8 hours). Once again, be sure that the chicken reaches an internal temperature of 160 Degrees F.

Tostones

  • Preheat oven or air fryer to 400 degrees F. Filla medium saucepan with water and set on high and wait for it to reach a rollingboil. While you are waiting for the water to boil, cut your green plantains inthe following way:
  • Take each of the green plantains and with your knife, slice off both ends of each plantain, and gently slice open the peel, lengthwise on each side. The skin peel is about 1/8”- 1/4” deep, so at this point, be able to have sliced the peel open and can take each plantain out of their tough exterior skin. Take each plantain and cut them into 5-6 slices in half. Those will be your tostone slices
  •  Once the tostones have been slices, gently place them into the rolling water (lower to medium-high) and cook them for about20-25 minutes, or until lightly fork tender.
  • Take your plantains out of the boiling water and either place them on the cutting board or another flat surface. Take your tostonero or plate and gently smash each of the tostones until they are about ¼” thick. Place each of the smashed plantain pieces into tray and take the salt and season them during this time. Be sure to lightly drizzle them with extra virgin olive oil or cooking spray. Place tray back into the oven and allow them to bake for 24-26 minutes, and flip halfway.

Cauliflower Rice

  • If you are ricing cauliflower: coarsely chop your cauliflower head until the pieces are about 2” in size. Then place cauliflower chunks into food processor and pulse for about two seconds. Repeat until the cauliflower pieces are roughly the size of a grain of rice. For best results, break up chopped cauliflower batch, so you do not jam up your food processor. Once the cauliflower is riced, set aside. If you have already purchased pre-riced cauliflower, then skip this step.
  • In a medium-sized saucepan, turn the heat on medium, and place the freshly riced cauliflower and ¼ water in pot. Let the mixture cook on medium, covered, for about 8-10 minutes, or until all the water has evaporated and the cauliflower gets the texture of cooked rice (like anal-dente). If cooking with pre-riced cauliflower, cover and let cook for 7-8minutes on medium, covered, or until the rice also gets an al-dente texture.Set aside.

Black Beans:

  • Preheat small saucepan to medium heat. In the mean time, drain and rinse the black beans. Once finished, add the following to the small saucepan: 1 cup of water, the black beans, two finely minced garlic cloves, and the salt and pepper. Allow the black beans to cook over medium heat for the last fifteen minutes, or until the beans have thickened.

Presentation (recommended step):

  • Add the cauliflower rice, black beans, and mojo chicken stew to a medium-sized bowl. Then, top each bowl with some plantain slices. Enjoy!

Four servings

Nutrition value (per serving): 600 Calories | 34.9 grams of Protein | 3.2 grams of Fat | 115.3 grams Carbohydrates | 23.3 grams of Fiber | 10 WW smart points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀

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