Mojito Inspired Chicken Bowls

Mojito Inspired Chicken Thighs with Black Beans and Rice

Ingredients

For the Chicken Thighs

• bone-in skin on chicken thighs

• orange juice and zest

• lime juice and zest

• small amount of white rum

• minced garlic

• chopped cilantro

• chopped mint

• S&P

• cumin

• oregano

• smoked paprika

For the bowl

• roasted green peppers

• sweet plantains

• black beans

• red cabbage

• brown rice

• avocado slices

• lime

Instructions

1. In a large ziplock bag combine all ingredients for the marinade, add chicken thighs, close the bag and make sure all chicken pieces are evenly coated. Alternatively this could be down in a large bowl. Marinade in the fridge for 3 hours or overnight. The longer it marinates, the better.

2. Preheat the oven to 400 and take the chicken out 30 min before you plan on cooking it. Line a sheet pan with parchment paper and place the chicken thighs skin side up on the pan. Arrange the chicken in an even layer. Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through.

3. Meanwhile, cook the sweet plantains by, heating oil over medium heat. Peel plantains and cut into 1/2 inch thick slices. Add to the frying pan. Cook on each side until golden brown, about 2-3 minutes. Remove from the oil into a plate covered with a paper towel to remove excess grease.

4. To serve, spoon the rice into bowls and top with black beans, chicken, roasted green peppers, avocado, red cabbage and lime.

5. Enjoy!