Sheet Pan Cuban Chicken Sauté with Black Beans and Recipe
cauliflower rice This is great versatile meal that the whole family (with many different eating preferences) will love. Check out my serving suggestions at the bottom! This recipe may look daunting, but it is a whole meal.
Ingredients
- The Chicken
- 1½ lbs. boneless chicken breast or thighs, cut
- into 1-inch cubes
- 1 Tbs. olive oil
- 3-4 cloves garlic, minced
- Juice of 1 lime
- 1-2 chilpotles in adobo plus a little
- surrounding tomato sauce, chopped finely
- 1 Spanish onion, sliced in thin half moons
- 1 red or green pepper, sliced in thin strips
- 1 Tbs. olive oil
- The Dry
- 2 Tbs. dried onion flakes
- 2 Tbs. chili powder (you can mix regular chili
- powder with ancho chili powder)
- 1 Tbs. kosher salt
- 1½ tsp. dried red chili flakes, or to taste
- 1½ tsp. cornstarch
- 1½ tsp. granulated garlic
- 1½ tsp. ground cumin
- 1½ tsp. paprika
- 1 tsp. dried oregano
- The Black Beans
- 1 large cooking onion
- ½ red/yellow pepper
- 2 cloves garlic
- 1 Tbs. vegetable oil
- 1 tsp. dried oregano
- ½ tsp. cumin
- 2 bay leaves
- 2 cans black beans, drained and rinsed
- Water or stock to cover beans by ½-inch
- Large pinch of kosher salt
- 1 tsp. white vinegar
- 1 tsp. honey
- 4 cups riced cauliflower
Instructions
- 1
First make The Black Beans: Finely chop the onion, pepper and garlic (I do this in a food processor). Heat a large sauté pan with oil over medium heat. Sauté onion, pepper and garlic until soft, about 10 minutes. Add oregano, cumin and bay leaf, sauté for a few minutes. Add beans, salt and enough water/stock to cover by ½-inch. Bring to a boil, reduce heat to med-low, cook for 30-40 minutes with cover slightly ajar. Add vinegar and honey, cook for another 10 minutes or so. You should have a thick consistency, you can mash some of the beans if you like.
- 2
Preheat the oven to 425˚F. Line a rimmed baking sheet with foil.
- 3
For the Chicken: On the baking sheet combine the chicken with olive oil, garlic, lime juice, chipotle and sauce. Toss to coat well and push to one side of the sheet. Let sit while you make the Dry Mix.
- 4
The Dry Mix: mix all ingredients in a small bowl, set aside (you will not need it all).
- 5
Sprinkle the chicken with 3 tbsp. of Dry Mix and ¼ cup of water, toss a little.
- 6
Add the onions and bell peppers to the opposite side of the sheet pan and toss with the remaining olive oil and a pinch each of salt and pepper. Arrange everything in an even layer, keeping the chicken and the onions/peppers on their own sides of the tray.
- 7
Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through and the onions have caramelized.
- 8
Meanwhile make the Cauliflower Rice: Spray and large fry pan with oil (or use a tsp. or so of oil). Add the cauliflower rice and sauté until soft, about 5 minutes. Serves 6 Serving Suggestions: Serve chicken, veggies and beans over the cauliflower rice. Serve chicken, veggies and beans as a burrito filling with all the toppings (cheese, guacamole, sour cream) - the kids love it! Serve the black beans over brown rice or cauliflower rice for a vegetarian meal!
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Sheet Pan Cuban Chicken Sauté with Black Beans and?
This Sheet Pan Cuban Chicken Sauté with Black Beans and recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 36 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sheet pan cuban chicken sauté with black beans and ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.