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- Chicken adapted from Serious Eats, beans and rice adapted from Lourdes Castro
- Chicken:
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 2 Tbsp. fresh lime juice
- 2 Tbsp. fresh lemon juice
- 4 cloves garlic, minced
- 1/2 tsp. dried oregano
- 1/2 tsp. cumin
- kosher salt to taste (about 3/4 tsp.)
- ground black pepper to taste
- 1 jalapeño, seeded and minced
- 1 lb. boneless/skinless chicken thighs or breasts
- Rice and Beans:
- 2 cloves garlic, peeled
- 2 oz. bacon, chopped
- 1 tsp. olive oil
- 1/2 onion, finely chopped
- 1/2 green pepper, cored/seeded, and finely chopped
- 1 bay leaf
- 1/4 tsp. cumin
- 1/2 tsp. dried oregano
- 3/4 cup white rice
- 1 (15 oz. can) black beans – NOT drained
- 1 cup water
- 1-1/2 tsp. red wine vinegar
- Plantains:
- 1 Tbsp. canola or vegetable oil
- 2 very ripe plantains, sliced into 3/4″ pieces
- 1/2 tsp. ancho (or other) chile powder
- 2 tsp. brown sugar
- Salad:
- 4 cups salad greens of your choice
- 1 cup grape or chopped tomatoes
- 1 avocado, sliced
- 1/4 cup reserved marinade
View Full Recipe at Elly says OPA!
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ce/beans%20%20in%20each%20bowl.%20Drizzle%20salad%20or%20entire%20bowl%20with%20reserved/refrigerated%20marinade.%3C/p%3E){kind=link}