Cuban Mojo Chicken Thighs Bowl

Ingredients

• 1 lb Chicken Thighs
• 2 cups cooked rice
• 1 can black beans, drained and warmed
• 1 Bell Pepper, sliced
• 1 orange — juice and zest
• 2 limes — juice of both
• 6 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp dried oregano
• 3 tbsp olive oil
• Red onion, thinly sliced, + cilantro to finish

Method

1. Make the mojo: whisk the orange juice and zest, lime juice, garlic, cumin, oregano, 2 tablespoons of the oil, and a big pinch of salt. Set a third aside for serving.
2. Toss the Chicken Thighs in the remaining mojo and let it sit 10 minutes while you warm the rice and beans — citrus works fast; don't marinate past 30 minutes.
3. Heat the last tablespoon of oil in a skillet over medium-high. Cook the Chicken Thighs until deeply browned and cooked through, adding the Bell Pepper for the final 3–4 minutes.
4. Pour any pan juices into the reserved mojo — that's free flavor.
5. Build the bowls: rice, then beans, then the Chicken Thighs and Bell Pepper. Spoon the reserved mojo over, and finish with red onion and cilantro.