Chicken asado with red rice and beans

Ingredients

• 1000 g (35.3 oz) bone-in chicken thighs
• 60 ml (0.25 cup) lime juice
• 4 clove garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp paprika
• 1 tsp salt
• 30 ml (0.13 cup) olive oil
• 200 g (7.1 oz) long-grain white rice
• 180 ml (0.75 cup) tomato sauce or blended tomato
• 1 piece onion, chopped
• 480 ml (2 cup) chicken broth
• 450 g (15.9 oz) cooked black beans, drained
• 200 g (7.1 oz) green cabbage, shredded
• 15 g (0.5 oz) cilantro, chopped

Allergens

This recipe does not include nuts, dairy, gluten, or eggs.

Steps

1. Mix the lime juice, garlic, cumin, oregano, paprika, salt, and oil. Coat the chicken and let it sit.
2. In a saucepan, soften half the onion in a spoon of the marinade oil if you have it, then stir in the rice and tomato until the rice looks coated. Add the broth, cover, and simmer until the rice is tender.
3. Heat the oven to 425°F (220°C). Roast the chicken on a sheet pan until it is cooked through and the skin is browned.
4. Warm the beans with the rest of the onion and a pinch of salt.
5. Toss the cabbage with cilantro and a squeeze of lime. Serve the chicken with red rice, beans, and cabbage.