Here is the first in several cooking posts that I will be updating this week. I unfortunately didn't take step by step photos as in some of my previous cooking adventures, but I think the ones I do have will bring the dish justice!
Dinner: Havana Chicken with Lime Rice and Spicey Black Beans
Ingredients for the Havana Chicken:
4 chicken thighs bone-in and skin on
Lawry's Havana Lime Marinade - I bought mine from Von's
How to: Let the chicken marinate in the Lawry's marinade for at least 30 minutes, but preferably 2 hours. Before placing on the grill or in a broiler squeeze the fresh lime juice over all the chicken and sprinkle both sides with garlic salt and pepper. Place on grill pan, on outdoor grill or inside a broiler for 10-15 minutes each side. Watch closely as skin will burn easily of not flipped.
Ingredients for the Lime Rice:
1 cup white rice
2 cups water
How to: bring 2 cups of water to a boil, add the 1 cup white rice and cover. Let it simmer for about 15 minutes or until it fluffs with a fork and isn't wet anymore. Squeeze the juice of 2 limes over the rice and then replace the lid and let it sit while the chicken finishes cooking.
Ingredients for the Black Beans
1 can of black beans - I prefer sunvista or organic ones from Henry's
1/2 of green bell pepper diced
1 small tomato diced
2 green onions diced - only using the bottom white half
Cholula Sauce or Tapatio
2-3 Garlic cloves minced or pressed with a garlic press
How to: heat a small amount of olive oil in a medium pot and then add all of the ingredients except for the beans, lime, cilantro and tapatio/cholula sauce. Let ingredients simmer in the olive oil until soft and kitchen fills with the yummy aroma. Once the ingredients are soft and have simmered in the oil add the can of beans (rinsed). Stir all the ingredients and put the heat on low. Now you will chop up some cilantro about 3 tbsp, add about 2 tbsp hot sauce and then the juice of 1 lime. Mix all the ingredients again, keep the heat on low and allow the beans to simmer for at least 30 minutes. This part should really be done first to allow maximum flavor in the beans. Make sure you watch the heat on the beans and keep it as low as possible when simmering otherwise the beans will burn on the bottom.
To serve: Place 1-2 chicken thighs per plate, a heaping pile of rice and add the beans on top of the rice. This will be the best cuban meal you have ever had. SO DELICIOUS!!