Cuban Pulled Chicken

Cuban Pulled Chicken

¼ cup dried cannellini beans

1 cup water

1 tbsp olive oil

1 onion, thinly sliced

2 cloves garlic, mined (2 tsp)

1 chicken breast (½ lb)

1 cup chicken broth

2 cup chopped tomatoes (1 lb)

¾ cup pureed orange

¼ cup lime juice

¾ cup dry white wine

1 tbsp cumin

1 tbsp dried oregano

1 tsp salt

1 tsp black pepper

½ tsp thyme

1 cup broccoli florets 

1 red pepper

¼ cup matchstick carrots

1½ cups cooked rice, hot

Cover beans with 1 cup and allow to soak for 6 – 12 hours.  Drain and rinse.

Heat olive oil in a deep skillet or saucepan over medium heat.  Add onions and cook until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 1 minute.

Dry chicken breast with a paper towel, add to the pan and brown on both sides.  Add broth, turn heat to high and bring to a boil.  Turn heat down to medium low, cover and simmer chicken until it reaches an internal temperature of 160℉, 6-10 minutes. Remove chicken breast from pan.

Add tomatoes, orange, lime juice, wine, cumin, oregano, salt, pepper and thyme to pan and bring back up to a boil.  Add beans and turn heat down to low. Simmer beans for 45-60 minutes or until tender.

While beans are cooking, shred chicken and place in the refrigerator.  Chop broccoli florets into bite size pieces and slice red pepper.

When beans are tender, add broccoli, peppers and carrots to the pan and simmer to desired tenderness, 5-7 minutes.  Add chicken back to the pan and heat through.

Serve over hot rice.

3 servings, 450 calories per serving

Hack:  Frozen vegetables work well in this recipe.

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