After a busy day the last thing on my mind is a cooking a dinner that takes forever to make. With a few make ahead steps you can have this delicious dish in under 45 minutes.
-Store Bought Mojo Marinade (I went with the Publix brand this round) or make your own
-1-2lbs Boneless Skinless Chicken Cutlets (you could use chicken breast)
-2 cloves Garlic
-Squeeze of a Lime
The night before toss the chicken into a ziplock bag and ad the mojo along with garlic and some lime. Place in fridge until ready to cook the next day.
Preheat oven to 400 degrees. Heat skillet with olive oil on medium. Remove chicken from bag and ad to pan. Cook on each side approx. 4 minutes or until lightly browned. In a 9 x 13 glass pan place chicken and drizzle remnants over-top. Place in oven for 20 minutes.
-10 oz bag of Vigo Yellow Rice
This is where I cheat a little, just follow instructions. I add some chopped red pepper and green olives to mine when it is finished to dress it up.
- half of an onion
-2 cloves of garlic
-quarter of a bell pepper chopped
- 1 can of Black Beans (don't drain)
In a medium size pot ad olive oil, bring to medium heat. Add garlic, pepper, and onion. Saute for about 3 minutes. Add can of beans and bay leaf. Fill can half way with water and add to pot. Reduce to simmer and stir occasionally for 15 minutes. Season beans to taste with salt and
All three dishes should be finished around the same time. Serve beans over rice, add the chicken and some delicious warm Cuban bread and you're all set to enjoy.