Cuban Pulled Chicken
¼ cup dried cannellini beans
1 cup water
1 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced (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 the pan and bring back up to a boil. Add beans and turn the 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 or dehydrated vegetables work well in this recipe.
Hack: Puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or bread. 1 orange yields about ½ cup puree, which can be sealed in a bag and stored in the freezer.
