Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

Whenever I think about comfort food, Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas comes to mind. The fusion of flavors in this dish is simply captivating! I remember the first time I tried this recipe; it was a chilly evening, and I craved something hearty yet nourishing. The tropical notes of the fried bananas paired with the spiced chicken and the rich black beans made every bite feel like a warm hug. With each forkful, you experience a delightful dance of flavors that is both satisfying and invigorating.

This recipe quickly became a household favorite, not just for its delicious taste but also for its versatility. You can serve it for lunch or dinner, and it’s perfect for gatherings. The vibrant colors of the dish are like a celebration on your plate. From the golden bananas to the deep hues of the quinoa and black beans, it’s almost too beautiful to eat. But trust me, you’ll want to dig in!

There’s something magical about this dish that transports me back to my travels. The quinoa acts as a fantastic base, soaking up all the delicious marinade from the chicken. And let’s not forget the final touch – the fried bananas! They add a sweet crunch that contrasts beautifully with the savory elements. It’s all about balance in cooking, and this recipe nails it!

So, let’s get cooking! Whether it’s a family dinner or a special occasion, Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas will surely impress everyone!

Ingredient List for Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

The ingredients in this recipe come together to create a symphony of flavors! Each component plays a vital role, enhancing the overall dish. The chicken is marinated to perfection, while the quinoa provides a great base, soaking up all the delicious juices. The addition of black beans not only adds protein but also a creamy texture that perfectly complements the spiced chicken. And let’s not forget the fried bananas that add a sweet crunch, making this dish unforgettable.

• Cumin: 1 teaspoon – Adds a warm, earthy flavor that complements the chicken beautifully.
• Garlic: 3 cloves, minced or grated – Provides a pungent and savory aroma that enhances the overall flavor.
• Red Chile: 1, seeded – A touch of heat that brings the dish to life.
• Pepper: good pinch – Balances the flavors and adds a hint of spice.
• Orange Juice: 3/4 cup + 1/4 cup, divided – Adds a sweet and tangy element, brightening up the dish.
• Lime Juice: juice of 4 limes + 1 lime zested – Provides acidity and freshness that cuts through the richness of the chicken.
• Honey: 1 teaspoon – A hint of sweetness that balances the savory notes.
• Soy Sauce: 1 teaspoon – Adds umami depth to the marinade.
• Cilantro: 1/4 cup – Freshness that brightens the flavors.
• Boneless Chicken Breast: 1 pound, cut into bite-size pieces – The protein star of the dish; tender and juicy.
• Butter: 2 tablespoons – Richness that enhances the sauce.
• Olive Oil: 2 tablespoons – For sautéing and adding healthy fats.
• Onion: 1, chopped – Sweetness and depth of flavor.
• Red Pepper: 1, chopped – Adds color and sweetness.
• Dry Quinoa: 1 1/2 cups – A nutritious base that soaks up all the delicious flavors.
• Black Beans: 2 cups, cooked – Creamy texture and high in fiber.
• Garlic: 2 cloves, minced or grated – Extra flavor boost.
• Salt and Pepper: to taste – Essential for seasoning.
• Bananas: 2, sliced + chili powder if desired – Adds sweetness and a unique twist.
• Coconut Oil: 2 tablespoons – For frying the bananas and adding richness.
• Mango: 1, diced – A tropical sweetness that elevates the dish.
• Red Chile: 1, seeded and chopped – Additional heat for the mango salad.
• Lime Juice: 1/2 of 1 lime – Brightens the salad.
• Cilantro: 1/4 cup, chopped – Fresh element to the mango salad.

Instructions for Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

Let’s dive into the cooking process! Making Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas is easier than you might think. Follow these detailed steps to create a delicious meal that will impress your family and friends.

1. Start by preparing the marinade. To a blender, add the cumin, garlic (3 cloves), red chile, a pinch of pepper, orange juice (3/4 cup), the lime juice (from four limes), honey, soy sauce, and the cilantro. Blend until everything is finely chopped and smooth. The aroma will be intoxicating!
2. Next, take the chicken pieces and place them in a bowl or a ziplock bag. Pour half of the marinade over the chicken. Toss to coat thoroughly. Let it sit for 20 minutes to allow the flavors to penetrate the meat. If you have time, marinating it overnight will yield even better results.
3. Meanwhile, let’s work on the quinoa. Heat a large high-sided skillet over medium-high heat. Once hot, add the olive oil and onion. Sauté for 5 to 10 minutes until the onion becomes soft and translucent.
4. Add the red pepper and quinoa to the skillet. Cook for another five minutes until the red pepper is soft and the quinoa is lightly toasted. Toasting the quinoa adds depth to the flavor.
5. Now, pour in 3 cups of water or chicken broth. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 25 to 30 minutes or until the quinoa is cooked and fluffy. Fluff it with a fork once done.
6. While the quinoa is cooking, it’s time to fry the bananas. Remove the peels and slice them into half-inch thick pieces. Set another skillet over medium to medium-high heat and add the coconut oil. Place the banana slices in the skillet, and if you like, sprinkle with chili powder for an added kick. Fry for 4 to 5 minutes on each side until they’re golden brown and caramelized.
7. Once the bananas are done, transfer them to a plate and sprinkle with a little sea salt. The sweet and salty combination is heavenly!
8. Next, focus back on the chicken. In the large skillet, heat a drizzle of olive oil over medium-high heat. Add half of the marinated chicken and cook for 3 to 5 minutes or until it’s browned all over and cooked throughout. Repeat with the remaining chicken. Once all the chicken is cooked, cover it with foil to keep warm.
9. In the same skillet, add the remaining marinade and 1/4 cup of orange juice. Bring to a boil and stir in the butter. Cook for about 5 minutes until it reduces slightly and thickens. Stir in some chopped cilantro if desired.
10. To serve, divide the fluffy quinoa among bowls. Top each portion with the cooked chicken, black beans, mangos, and the crispy bananas. Drizzle with the mojo sauce from the skillet and sprinkle with more chopped cilantro if you like. Enjoy your delicious creation!

Recipe Tips about Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

Let’s make sure you get the most out of your Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas experience! Here are some tips to enhance your cooking:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain texture.
• Freezing: You can freeze the cooked quinoa and black beans separately. They’ll hold up well for up to three months.
• Pairing: Serve this dish with a simple green salad or some warm tortillas for a complete meal.
• Customize: Feel free to switch up the vegetables! Try adding zucchini, corn, or even some diced avocado.
• Spice Level: Adjust the heat by adding more or less red chile to your marinade. You can also use jalapeños for an extra kick.
• Garnish: Don’t skip the garnish! Fresh cilantro not only adds color but also enhances the flavors.
• Serving Style: Create a buffet-style serving area, allowing guests to build their bowls with their preferred toppings!

Pairing Suggestions for Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

When it comes to serving Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas, the options are endless! Here are some great ideas to elevate your meal:

• Fresh Side Salads: A refreshing green salad with a citrus vinaigrette complements this dish wonderfully. The brightness of the salad balances the rich flavors.
• Warm Tortillas: Serve some warm tortillas on the side. They’re perfect for scooping up the quinoa and black beans.
• Seasonal Veggie Sauté: Pair with a sauté of seasonal vegetables for added nutrition and color. Think of zucchini or bell peppers.
• Perfect for Summer BBQs: This dish is great for summer barbecues. It’s vibrant and flavorful, making it a crowd-pleaser!
• Potluck Favorite: Bring this to your next potluck! It’s sure to be a hit, and everyone can customize their servings.
• Comforting Dinner: Enjoy it as a comforting dinner with a chilled beverage on the side. It’s cozy and filling!

FAQ

Conclusion

The delightful combination of flavors and textures in Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas makes it a truly special dish. I encourage you to try it and experience how the sweetness of the fried bananas beautifully balances the savory chicken and beans. It’s a dish that’s sure to impress not just your taste buds, but also anyone you share it with. Get ready for a burst of flavor in every bite!

Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

The ultimate comfort food, Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas is a delightful blend of flavors. With tender chicken, protein-packed black beans, and sweet fried bananas, this easy weeknight dinner will satisfy your cravings. Make it tonight for a dish everyone will love!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Cuban

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon Cumin
• 3 cloves Garlic minced or grated
• 1 red chile Red Chile seeded
• good pinch Pepper
• 3/4 cup Orange Juice divided
• 4 limes The juice of 4 limes + 1 lime zested
• 1 teaspoon Honey
• 1 teaspoon Soy Sauce
• 1/4 cup Cilantro
• 1 pound Boneless Chicken Breast cut into bite size pieces
• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 onion Onion chopped
• 1 red pepper Red Pepper chopped
• 1 1/2 cups Dry Quinoa
• 2 cups Cooked Black Beans rinsed + drained if using canned
• 2 cloves Garlic minced or grated
• Salt and Pepper to taste
• 2 bananas Bananas sliced + chili powder if desired
• 2 tablespoons Coconut Oil
• 1 mango Mango diced
• 1 red chile Red Chile seeded + chopped
• 1/2 of 1 lime Lime Juice
• 1/4 cup Cilantro chopped

Equipment

• Saucepan
• Skillet
• Grater
• Wooden Spoon
• Chef's Knife
• Peeler
• Cutting Board
• Mixing Bowl
• Large Pot
• Frying Pan
• Blender

Method

 

1. To a blender, add the cumin, garlic, red chile, pinch of pepper, orange juice, the juice of 4 limes, honey, soy sauce, and cilantro. Blend until everything is finely chopped and smooth. Next, add the chicken to a bowl or a ziplock bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for 20 minutes, or even overnight, in the marinade.
2. Meanwhile, work on the quinoa. Heat a large high sided skillet over medium-high heat. Once hot add the olive oil and onion. Cook for 5-10 minutes or until the onion is soft. Add the red pepper and quinoa, cook another five minutes until the red pepper is soft and the quinoa is lightly toasted.
3. Now pour in 3 cups of water or chicken broth, bring the mixture to a boil, cover and then simmer over low heat for 25-30 minutes or until the quinoa is cooked and fluffy. Once the quinoa is done cooking, scoot it over to the side and add another drizzle of olive oil to the skillet if needed, add the black beans, garlic, salt and pepper. Cook until warmed through. Alternately, you may just stir the black beans into the quinoa.
4. While the quinoa cooks, fry the bananas. Remove the peels from the bananas and slice into 1/2 inch thick slices. Set a skillet over medium to medium-high heat and add the coconut oil. Lay down your banana slices and sprinkle with chili powder if using, fry for 4-5 minutes on each side. Be sure to watch the heat and turn it down if the bananas are browning too quickly.
5. Add the mango, red chile, lime juice and cilantro to a bowl. Toss well.
6. To cook the chicken, heat a large skillet over medium-high heat. Once the pan is hot, add a drizzle of olive oil. Add half the chicken and cook, 3-5 minutes or until browned all over and cooked throughout. Remove and repeat with the remaining chicken.
7. Once all the chicken is cooked, cover with foil. Add the remaining marinade + 1/4 cup orange juice to the skillet and bring to a boil. Add the butter and cook about 5 minutes or until reduced slightly. Stir in some chopped cilantro if desired.
8. To serve, divide the quinoa among bowls. Top with chicken, black beans, mangos, and bananas. Drizzle with the the mojo sauce and chopped cilantro if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain texture.

Freezing: You can freeze the cooked quinoa and black beans separately. They’ll hold up well for up to three months.

Pairing: Serve this dish with a simple green salad or some warm tortillas for a complete meal.

Customize: Feel free to switch up the vegetables! Try adding zucchini, corn, or even some diced avocado.

Spice Level: Adjust the heat by adding more or less red chile to your marinade.

Garnish: Don’t skip the garnish! Fresh cilantro not only adds color but also enhances the flavors.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.