I original posted this recipe back in 2015, Cuban Chicken Chop, Yellow Rice, Black Beans with Chimichurri. I made this with the Chimichurri because I didn’t know how to make any of the other amazing sauces at Tropical Grill, which is the inspiration for this meal. I describe the Cuban Chicken Chop Bowl in the original post like this:

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.

So after 5 years, I finally did some research around my two favorite sauces they make. After reading several different recipes I came up with two that I REALLY like. The Curry Mustard and the Cilantro / Jalapeno Sauces are just delicious and super easy to make. I decided to repost this one with the sauces because it is much more authentic to the original meal I get at Tropical Grill.

Like I said in the original post, adding the garlic and bay in the black bean and slowly cooking makes all the difference. They are so good.

Finally a note on the sauces, which is why I reposted in the first place. At the restaurant, they have the sauces out for you to have as much as you like. I probably use way to much because they are so good. Sometimes I add a different sauce to each side of the bowl. Sometime I just pour them all over and let them combine. The two I made for this recipe blend very well but for sure stand alone. The cilantro / jalapeno sauce is so earthy and has just enough of a kick. I used lactose free cream cheese and milk for my wife but obviously you can use the regular stuff. The mustard curry sauce is so ridiculously easy, it’s kind of scary. Both sauce recipes make a lot and that is not a bad thing, you can literally put either sauce on just about anything. I hope you enjoy as much as we do!

Ingredients for Mustard Curry Sauce

• 4 tbsp light mayonnaise
• 4 tbsp yellow mustard
• 2 tsp yellow curry powder
• 1 tbsp olive oil
• 4 tbsp water (use as much as you like to get the consistency you want)

Ingredients for Cilantro / Jalapeno Sauce

• 1 cup lactose free cream cheese (we like Violife)
• 4 tbsp lactose free milk
• 1 clove garlic
• 1 jalapeno, chopped (use a much as you like, leave the ribs and seeds in for even more heat)
• 1 tbsp lime juice and zest from the lime
• 1 1/2 cup packed cilantro, leaves and stems
• 2 tbsp water (use as much as you like to get the consistency you want)
• Salt to taste

Ingredients for Cuban Chicken Dry Rub

• 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

Other Ingredients

• 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

How to make Cuban Black Beans

1. I start the beans first because the longer they simmer the better.
2. 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.

How to make Curry Mustard Sauce

1. This is so easy and so good. In medium mixing bowl, mix the mayonnaise, olive oil, mustard and yellow curry powder to combine.
2. Slowly add water until you achieve the consistency you like.

How to make Cilantro / Jalapeno Sauce

1. Add the clove of garlic to a food processor and pulse until minced.
2. Add cilantro, jalapeno, lime zest and lime juice and pulse until finely chopped.
3. Add milk, cream cheese and let the food process go for a minute or two.
4. As the food process is going, drizzle in water until you achieve the consistency you want.
5. Season with salt to taste.

Make the Cuban Chicken Chop

1. Go ahead an make the yellow rice per the directions and keep warm.
2. Combine all the dry rub ingredients (cumin, paprika, garlic powder, crushed red pepper, Cajun seasoning and salt.
3. In a large zip top bag and the dry rub and chicken. Mix to evenly coat the rub over the chicken. Set aside.
4. Heat a large grill pan, cast iron pan or the like over medium high heat. Cook the chicken until cooked through. Place the chicken on a cutting board and allow to rest. Once rested chop chicken in small bite sized pieces.
5. To serve, add rice as your base. Top the rice with the black beans and chopped chicken. Add sauces to your taste.