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Mojo Chicken and Rice

Course Entree
Cuisine Cuban, Latin American
Keyword chicken, citrus, garlic, one pot, rice


  • 1-2 T avocado oil*
  • 6 boneless, skinless chicken thighs, patted dry and sprinkled with salt and pepper
  • 1 large onion, chopped
  • salt to taste
  • 2 small zucchini, sliced
  • 2 sweet bell peppers, seeded and diced
  • 1 15-oz can black beans, drained and rinsed
  • 1 cup frozen organic corn (or equivalent fresh in the summer)
  • 2-3 cups leftover rice
  • 3-4 T mojo (see recipe below), to taste, plus more for drizzling (see instructions)
  • 1/4-1/3 cup chopped cilantro


  1. Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken thighs and brown on both sides. Remove to a bowl when done, quickly cut into bite-sized pieces, and drizzle with a little mojo.

  2. Add the onions with a pinch of salt. Cook, stirring, until translucent.

  3. Add zucchini and sweet bell pepper, with another pinch of salt. Continue stirring, until all vegetables are crisp-tender.

  4. Add chicken, black beans and corn and stir. Let cook for 5 minutes, or until chicken is mostly cooked. 

  5. Add rice and stir to incorporate into dish. Then add 3 tablespoons of mojo. Keep stirring to meld flavors and heat dish through completely. Check to make sure chicken is cooked through and keep tossing until it is if not.

  6. Sprinkle some more salt into dish--how much you need will also depend on whether your rice was cooked in salted water (my Basmati always is) or not (my Jasmine rice never cooks in salted water). Taste for more mojo.

  7. Stir the cilantro through the dish, reserving a little bit for garnish.

  8. Garnish individual servings with cilantro and drizzle a little extra mojo on top. 

Recipe Notes

*Use whatever oil you used in mojo if possible.