Cuban Mojo Chicken w/Mango Salsa

Instructions

1. 1

   Marinate the chicken: whisk together 2 tablespoons olive oil, garlic, orange zest, orange juice, lemon juice, lime juice, cumin, cilantro, cayenne, oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken and marinate for at least 20 minutes, up to 1 hour.

2. 2

   Make the black beans: heat oil in a pot over medium-high heat and sauté the onion and jalapeño for 4 to 5 minutes, until translucent. Add the garlic and cook 30 seconds more. Stir in the black beans, warm water, salt, cumin, and chili powder, and bring to a boil. Reduce to a simmer and cook 10 to 15 minutes, until most of the liquid has evaporated. For a thicker consistency, mash 1/2 to 1 cup of the beans and stir back in (optional). Finish with fresh cilantro and lime juice.

3. 3

   Make the mango salsa: combine all the salsa ingredients in a bowl. Add a drizzle of honey if the mangoes aren't very sweet. Refrigerate until ready to serve.

4. 4

   Cook the chicken: heat a skillet over medium-high with the remaining tablespoon of oil. Drain the chicken from the marinade and cook in batches (about a third at a time), 3 to 5 minutes per batch, until caramelized outside and cooked through. Add more oil between batches as needed.

5. 5

   Assemble bowls with quinoa or rice, top with the mango salsa, black beans, and chicken. Finish with a squeeze of lime and cilantro, if desired.