0 Add the Mojo sauce ingredients (¼ cup orange juice, 2 tablespoons lime juice, 2 tablespoons olive oil, ¼ purple onion, 4 cloves garlic, 2 tablespoons mint leaves, 2 teaspoons oregano leaves, and 1 teaspoon sea salt) to a blender and blend until smooth.
1 Pour half of the Mojo sauce over the chicken thighs, toss so that each piece is well-coated, and let the chicken marinate for at least 30 minutes (or up to overnight).
2 Cook the rice according to package instructions.
3 Add the rinsed beans to a small pot, cover with water, and simmer on the stovetop until warmed through.
4 Heat a skillet over medium-high heat. Once hot, the marinated chicken thighs to the skillet, cooking on each side for about 5 minutes, until a crust forms on the outside and the internal temperature reaches 165°F. Once done, let the chicken rest for 10 minutes, then slice it into thin strips.
5 Fill each bowl with the rice, beans, and chicken, then top with fresh mango, red onion, avocado, oregano leaves, mint leaves and a drizzle of the extra Mojo sauce. Serve with a lime wedge, and enjoy!
