Cuban Black Beans and Rice with Mojo Chicken

• 96
  1 3/4 lb boneless chicken thighs, trimmed and patted dry

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 90
  2 tbsp minced garlic, divided

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 1/2 tsp ground cumin, divided

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 85
  1 tsp dried oregano, divided

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 94
  3 tbsp extra-virgin olive oil, divided

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 91
  1 cup black beans, rinsed

  Organic Black Beans91$7.29Buy from Fresh Acres
• 88
  1 1/2 cups chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 96
  1 cup white jasmine rice, rinsed until water runs clear

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/2 cups water, divided
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper

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1. 1

   In a shallow dish, whisk together 2 tablespoons of extra-virgin olive oil, 1 tablespoon of minced garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, 0.75 teaspoon of salt, and the black pepper to make the mojo marinade.

2. 2

   Add the boneless chicken thighs to the dish, turning to coat all sides evenly in the mojo marinade, and set aside on the counter to marinate for 10 minutes while preparing the sides.

3. 3

   In an electric pressure cooker, combine the rinsed black beans, chicken broth, 1 cup of water, the remaining 1 tablespoon of minced garlic, 0.5 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, and 0.5 teaspoon of salt. Secure the lid, seal the valve, and cook on high pressure for 20 minutes.

4. 4

   While the beans cook, place the rinsed white jasmine rice, the remaining 1.5 cups of water, and the remaining 0.25 teaspoon of salt in a medium saucepan over high heat. Bring to a rolling boil, cover with a tight lid, reduce heat to low, and simmer undisturbed for 15 minutes before removing from the heat to steam covered for 5 minutes.

5. 5

   Heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Lift the chicken thighs from the marinade and sear for 6 to 7 minutes per side until deeply browned, caramelized on the edges, and cooked through to an internal temperature of 165°F.

6. 6

   Quick-release the pressure from the cooker, remove the lid, and gently crush a spoonful of black beans against the pot wall to naturally thicken the flavorful broth into a rich stew.

7. 7

   Fluff the white jasmine rice with a fork and ladle into wide bowls alongside the seasoned black beans. Slice the mojo chicken thighs and rest them on top, drizzling any warm pan juices over each serving.