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Cuban Mojo chicken rice bowls

with chipotle crema

Ready in around 25 mins

RECIPE FACT:
Most restaurants in Cuba are owned by the government. There are also privately owned restaurants, called Paladares. However, these are quite rare.
Nutritional Info:
  • Energy: 3032kj (724Kcal)
  • Protein: 47g
  • Carbohydrate: 64g
  • Fat: 30g
  • Contains: Milk, Soy
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE CUBAN RICE:

    Cut the roasted red capsicum and the tomato into 1 cm cubes. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the corn and black beans and cook for 3-4 mins. Open the bag of steamed turmeric rice and wild rice breaking up any clumps by squeezing gently. Add the rice and roasted red capsicum and cook for 1-2 mins. Add baby spinach and diced tomato, season with salt and pepper and mix until baby spinach has wilted then add to a serving dish.

  • 2. TO COOK THE CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast into 1 cm strips. Heat a drizzle of olive oil in a large non-stick frying pan over a medium to high heat. When the pan is hot add the chicken breast and cook for 2-3 mins each side. Add the mojo sauce and cook for 1 min to reduce slightly.

  • TO SERVE:

    Divide the Cuban rice between bowls, top with mojo chicken and pour sauce over rice. Serve with chipotle crema.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 1 pot of corn and black beans
  • 1 tomato
  • 1 pot of roasted red capsicum
  • 1 bag of turmeric rice and wild rice
  • 1 bag of baby spinach
  • 1 pot of mojo sauce
  • 1 pot of chipotle crema

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