Cuban-Style Black Beans w/ Pan Seared Chicken and Rice

Prep Time: 20 Minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes

Feeds 4

Ingredients: 

4 Skinless/Boneless Chicken Thighs

2 15.5 Oz. Cans of Black Beans

5 Strips of Bacon

1 Cup of Basmati or Jasmine Rice

2 Large Sweet Onions

6 Cloves of Fresh Garlic

1 Tbsp of Mustache Ride

¼ Cup of Finely Chopped Cilantro

½ of a Lime

2 tsp of Olive Oil

3 Tbsp of Cooking Oil

Salt to Taste

Pepper to Taste

Instructions:

• Set a medium sized pot to medium heat. Lay bacon on flat surface and season both sides of each piece with a thin layer of Mustache Ride. Cut into 1 inch squares and place into pot. Let the bacon cook slowly until crispy and the fat has been rendered. Remove bacon from pot (but leave the rendered fat) and set onto paper towel.

• While bacon is cooking, dice ½ of a sweet onion and then slice the rest of the onions against the grain. Smash and chop all of the garlic as well. We will use the diced onions for the beans and the sliced onions later on for sauteing.

• Once bacon has been removed, turn the heat up a little bit and add your garlic and diced onions into the rendered bacon fat. Cook until garlic is fragrant and onions are almost translucent. About 2-3 minutes depending on the size of your diced onion. Be sure that the garlic doesn’t burn. We want them to be undercooked a bit when we add the beans.

• Once your garlic and onions are to your liking, add both cans of black beans. Fill up one of the empty bean cans with water and add it to the same pot. Bring to a boil. Once boiling, bring down to a simmer and leave uncovered for 1 hour, stirring occasionally. 

• While the beans are cooking, prepare the chicken. Tenderize the meat with a mallet (optional), and lather with roughly 1 Tbsp of cooking oil. Season both sides with salt and remaining Mustache Ride. Add more if you see fit.

• Follow cooking instructions on the rice bag. Start cooking when beans have been simmering for 1 hour.

• When beans have reached their hour of simmering, add a couple pinches of salt. Leave on a simmer and slightly cover. Cook for another 20-30 minutes, stirring often, until all water has evaporated. The beans should be extra soft and almost have a mashed consistency. Continue adding salt to taste.

• After covering up the beans, heat a medium skillet over medium heat. Add 1 Tbsp of oil. Once oil is shimmering, add all the sliced onions. Coat completely with oil and then add a couple pinches of salt along with desired amount of freshly ground black pepper. Cook slowly while stirring often until onions are completely cooked and caramelized. About 20-25 minutes. They should be a little brown in color and a little bit sticky, but still have a slight crunchy texture in the middle.

• Once onions have been cooking for about 5 minutes, heat a medium skillet over medium-high heat. Add 1 Tbsp of cooking oil. Once oil is shimmering, add all four chicken thighs. Cook each side for roughly 8 minutes or until internal temperature reaches 160 degrees fahrenheit. Set aside and let rest (must rest for at least 5 minutes).

• Once chicken, beans, onions, and rice are done cooking, season rice with olive oil, a pinch of salt, chopped cilantro, and juice from half a lime. Mix thoroughly.

• Plate the beans, rice, and chicken separately. Garnish the beans with cilantro and add the sauteed onions to the top of the chicken.

• ENJOY!