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Caribbean Jerk Chicken Bowl

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A vibrant bowl combining citrus-marinated Cuban-style chicken thighs, simmered black beans, fluffy white rice, sweet fried plantains, crisp romaine, creamy avocado, and cilantro for a balanced meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp avocado oil, divided
  • 1 tbsp sazón seasoning
  • 1 tbsp adobo seasoning
  • Juice of ½ lime
  • 1 can (15 oz) black beans (do not drain)
  • ½ red bell pepper, finely diced
  • ½ yellow onion, finely diced
  • 3 garlic cloves, minced
  • ½ tbsp red wine vinegar (or apple cider vinegar)
  • ¾ tsp kosher salt
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • ½ cup long-grain white rice, rinsed
  • 1 cup water (or broth)
  • 1 ripe plantain, peeled and sliced on the bias
  • Shredded romaine lettuce, for serving
  • Sliced avocado, for serving
  • Chopped cilantro, for serving

Instructions

  1. In a large bowl, whisk together 1 tbsp avocado oil, sazón, adobo, and lime juice. Add chicken thighs, toss to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours).
  2. Heat 1 tsp avocado oil in a small pot over medium heat. Sauté onion and bell pepper until translucent, ~5 minutes. Add garlic and cook 1 minute more. Stir in black beans (with liquid), vinegar, salt, cumin, oregano, and pepper. Simmer on low for 15 minutes, mashing some beans against the pot.
  3. Meanwhile, bring 1 cup water (or broth) to a boil in another pot. Add rice, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
  4. Preheat a grill pan over medium. Cook marinated chicken thighs 5–6 minutes per side until cooked through. Transfer to a cutting board and cut into cubes.
  5. Heat remaining avocado oil in a skillet over medium. Fry plantain slices in batches until golden, ~3 minutes per side. Drain on paper towels.
  6. To assemble, layer shredded romaine, rice, black beans, cubed chicken, plantains, avocado slices, and cilantro in bowls. Serve immediately.

Notes

  • You can marinate the chicken up to 12 hours ahead; longer yields deeper flavor.
  • Use Loisa brand sazón and adobo for authentic Cuban profiles.
  • Store components separately; add lettuce, avocado, and cilantro fresh to prevent sogginess.
  • Swap white rice for brown or cauliflower rice for a lower-carb option.
  • Additional toppings: pico de gallo, mango salsa, pickled red onions, extra lime juice.

Nutrition

Keywords: Cuban, chicken bowl, black beans, rice, plantains, meal prep, citrus marinade

Find it online: https://zesticook.com/caribbean-jerk-chicken-bowl/