20 minutes
Prep Time
50 minutes
Cook Time
6-8
Number of Servings
1 chicken thigh, with 1 cup of rice and green beans
Serving Size
What to do:
- In a bowl, combine orange juice, lime juice, garlic, paprika, oregano, cumin, olive oil, salt, and pepper. Set ¼ cup marinade aside for later. Add chicken and marinate in the fridge for at least 30 minutes.
- Heat 1 Tbsp. olive oil in a medium saucepan over medium heat. Add onion and garlic and cook 2–3 minutes until softened. Stir in turmeric and salt.
- Add rice and cook 2–3 minutes, stirring to coat with the spices. Add 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer 30 minutes, or until rice is tender and liquid is absorbed.
- Heat a large skillet over medium-high heat with a small amount of oil. Cook chicken 5–6 minutes per side until browned.
- Add the reserved marinade to the skillet, reduce heat, cover loosely, and cook 3–4 minutes until chicken reaches 165°F. Garnish with cilantro and keep warm.
- Bring a pot of water to a boil. Add green beans and cook 3–4 minutes until bright green and tender-crisp. Drain well.
- Season green beans with garlic powder and black pepper.
- Serve chicken with yellow rice and green beans.
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Mojo Chicken Thighs
with Spanish Rice & Green Beans
By: Carine
Juicy chicken thighs served with savory Spanish rice and crisp green beans for a bold, well-balanced meal for the whole family!
Nutrition Facts
What you will need:
Chicken
- 1½ lb. chicken thighs
- ½ cup orange juice (about 1 orange)
- ¼ cup lime juice (about 3 limes)
- 4 cloves garlic
- 1 tsp oregano, ½ tsp cumin, ½ tsp paprika
- 1 Tbsp. olive oil
Yellow Rice
- 1 cup long-grain brown rice
- 2 cups water
- 1 Tbsp. olive oil
- ¼ cup onion
- 2 cloves garlic
- ½ tsp turmeric
Green Beans
- 12 oz fresh green beans, trimmed
- pinch black pepper & garlic powder
