Description
Cilantro orange chicken dances with zesty Mexican-inspired flavors, bringing bold citrus notes to your dinner plate. Succulent chicken pieces marinated in tangy orange and fresh cilantro offer a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (1.5 lbs) boneless, skinless chicken thighs or breasts
Citrus and Herbs:
- ½ cup fresh orange juice
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
Spices and Seasonings:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Rice and Beans:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup long-grain white or brown rice
- 2 cups low-sodium chicken broth or water
- 1 (15 ounces) can black beans, rinsed and drained
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Garnish:
- 2 tablespoons chopped cilantro
Instructions
- Prepare the vibrant marinade by whisking together freshly squeezed orange juice, finely chopped cilantro, fragrant olive oil, zesty lime juice, minced garlic, ground cumin, smoky paprika, salt, and cracked pepper in a spacious mixing bowl or resealable plastic bag.
- Submerge the chicken completely in the marinade, ensuring each piece is thoroughly coated. Refrigerate for a minimum of 30 minutes, allowing the flavors to penetrate deeply, with a maximum marination time of 4 hours.
- In a medium saucepan, heat olive oil and sauté diced onions until translucent and softened, releasing their aromatic essence. Add rice and gently toast for 1-2 minutes, stirring constantly to prevent sticking.
- Pour in the broth, bringing the mixture to a rolling boil. Immediately reduce heat to a gentle simmer, cover the pan, and cook according to rice package instructions until liquid is absorbed and rice is tender.
- Fold in black beans and a sprinkle of cumin, adjusting seasoning with salt and pepper to taste. Remove from heat and let the rice mixture rest, covered, for 5 minutes to allow flavors to meld.
- Remove chicken from marinade, patting each piece dry with paper towels to ensure proper searing. Heat a skillet or grill pan to medium-high temperature.
- Cook chicken pieces for 5-6 minutes on each side, or until golden brown and fully cooked through, reaching an internal temperature of 165°F. Allow meat to rest briefly before slicing.
- Artfully plate the aromatic rice and bean mixture, arranging sliced chicken on top. Garnish with fresh cilantro leaves and serve with lime wedges for an extra burst of citrusy brightness.
Notes
- Maximize flavor by marinating chicken overnight in the refrigerator for deeper citrus and herb infusion.
- For gluten-free adaptation, confirm all ingredients like broth and spices are certified gluten-free.
- Swap chicken with tofu or plant-based protein for a vegetarian version, adjusting cooking time accordingly.
- Control spice levels by reducing or eliminating cumin and paprika for sensitive palates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 90 mg