Cuban Mojo Chicken with Roasted Sweet Potatoes and Black Beans

Step 1: Prepare Sweet Potatoes

Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

• 2 large sweet potatoes (peeled and cubed)
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Step 2: Make the Mojo Marinade

In a medium bowl, whisk together orange juice, lime juice, minced garlic, chopped onion, apple cider vinegar, cumin, oregano, salt, and pepper.

• 2 medium oranges (juiced)
• 2 medium limes (juiced)
• 6 cloves garlic (minced)
• 1 medium yellow onion (chopped)
• 1 tablespoon apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Step 3: Marinate Chicken

Place chicken thighs in a large resealable bag or container. Pour the mojo marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

• 1.5 pounds boneless, skinless chicken thighs
• Mojo marinade from step 2

Step 4: Cook the Chicken

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard marinade). Add chicken to the skillet and cook for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

• Marinated chicken from step 3
• 1 tablespoon olive oil

Step 5: Combine and Simmer

Add the cooked chicken back to the skillet. Stir in the black beans. Simmer for 5 minutes, allowing the flavors to meld.

• Cooked chicken from step 4
• 1 (15-ounce) can black beans (rinsed and drained)

Step 6: Serve

Serve the mojo chicken and black bean mixture over the roasted sweet potatoes. Garnish with fresh cilantro.

• Roasted sweet potatoes from Step 1
• Chicken and black bean mixture from Step 5
• 1 bunch cilantro (chopped)