Slow Roasted Chicken with Cantina Beans and Brown Rice $15.95

Gluten free - Spicy (medium)

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Sorry, this item is not available today but we've got plenty of other great meals for you to try.

Think we should get it back on the menu soon? We'd love to hear from you!

Slow Roasted Chicken with Cantina Beans and Brown Rice by Chef Brian Madayag

Chef Brian Madayag

Chef Brian Madayag

• Chef, Cantina Leña. A Tom Douglas Restaurant.
• Former Chef at Brave Horse Tavern, Tanaka San
• Alum, Seattle Culinary Academy

Circle border i Description

Chicken thighs are first marinated in charred tomatillos, onions, peppers and scallions, slow roasted, then served over flavorful brown rice and black beans cooked with coffee and Mexican chocolate. Garnished with fresh guajillo rojo salsa, queso fresco, and microgreens

  • ⓞ Oven 350F, 10-15 min
  • ⓜ Microwave 2-3 min
  • Heat covered
  • Sprinkle 1 tbsp water on rice and beans before heating
  • Stir rice and beans before serving

Ingredients Ingredients

chicken chicken thigh, charred tomatillos, onion, serranos, jalapenos, scallions, extra virgin olive oil, agave, lime, red onion red onion, vinegar, orange juice, lime, cilantro, brown rice, white onion, chicken fat, chili flake, salt, crispy chicken skin, scallion, black beans, coffee, cocoa nib, Ibarra Mexican chocolate, onion, garlic, tomatoes, cumin, cider vinegar, garlic, queso fresco, white onion

Star Reviews (5)

Hj C.

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Very tasty. A great combination of flavors. Great comfort food.

Hiram W.

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Everything done right and proper to the style of dish. The beans were a standout, best cantina style beans I've had in a long time.

Kristina W.

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So very gooooooood

Jeffrey W.

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Too many flavors going on so it's a bit muddled

Desiree S.

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The chicken and beans were amazing! I can't wait to order it again.