Cuban Chicken Chop, Yellow Rice, Black Beans with Chimichhurri

cuban chicken chop  with chimichhurri

Here in Greenville, SC, where I live, we are blessed with amazing restaurants. Not just highfalutin, fancy ones, but an amazing array of all kinds. It really is crazy how many and with such variety. One such place has become a lunch time favorite, Tropical Chicken Grill. The food there is Cuban and comes at you fast and furious. This is the kind of place that has a line but they get you through quick. My favorite is the Cuban Chop, which has yellow rice, black beans and their amazing grilled chicken, “chopped”. It all comes in a bowl with 6-8 different house made sauces to choose from. Everything I’ve had there has been amazing but this Cuban Chop haunts me. I crave it.

I love eating something like that and then trying to reproduce it at home. I didn’t make the rice or beans from scratch. I didn’t even really grill the chicken. With that said, I nailed this one. For a make-at-home-in-30-minutes version though, it was amazing. I highly recommend this recipe. It is easy and delicious.

I did nothing special with the rice, I just used the low sodium stuff. For the beans, adding the bay and garlic added a punch of flavor (I also used low sodium here as well). The chicken, with the dry rub was off the charts. The chimichhurri added that bright, garlicky, herbaceousness that completely finished off the dish. YUM!

If you give this recipe a try, please let me know what you think in the comments or on social.


Ingredients for Chimichhurri
Measurements are approximate.

  • 1 bunch Cilantro
  • 1 bunch Italian Parsley
  • 1-2 pinches, crushed red pepper flake
  • 2-3 cloves, garlic
  • 1/2 cup olive oil
  • 1/2 cup walnut oil (canola oil is fine too)
  • 1 tbsp red wine vinegar
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 2 tbsp water
  • Salt to taste

Ingredients for Cuban Dry Rub
Measurements are approximate.

  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1/2 tablespoon, crushed red pepper flake
  • 1 tbsp Cajun seasoning
  • Salt to taste


  • 2 large skinless, boneless chicken breast
  • 4 boneless,skinless chicken thighs
  • 2 15 oz. cans, low sodium black beans (Amy’s or Bush’s works good)
  • 1 package, low sodium yellow rice (Vigo is good)
  • 2 bay leaves
  • 2 cloves garlic
  • 2 tbsp olive oil

Directions for Chimichhurri
This can be done ahead of time.

  1. In a blender, add all ingredients for the Chimichhurri except the olive oil and salt. I start with the water so the blender has something to start with. Puree. Once smooth, drizzle in the olive oil.
  2. Taste and season with salt if needed. Set aside.


  1. In a meduim sauce pan, add the black beans and the liquid from the cans. Add bay leaves and garlic. Heat over medium low slowly until the rest of the meal is ready.
  2. Follow instructions for the yellow rice packet. Mine took 20-25 minutes. Keep warm.
  3. Preheat a large skillet or grill pan over medium heat.
  4. In small bowl combine all the ingredients listed under dry rub.
  5. Cut the chicken breast in to stips of approximately the same size.
  6. Apply the rub liberally over the chicken thighs and breasts.
  7. Cook the chicken until desired doneness. Allow to rest and then chop in to bit size chuncks.
  8. To plate, add the rice on the bottom, spoon the black beans on top of that with a little bit of the liquid and top with chopped chicken. Finally, drizzle with Chimichhurri.
  9. Enjoy.
Cuban Chicken Chop, Yellow Rice, Black Beans with Chimichhurri

One thought on “Cuban Chicken Chop, Yellow Rice, Black Beans with Chimichhurri

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