Winner, winner, chicken dinner! This Cuban Spiced Chicken and Rice is deliciously healthy-ish comfort food.
In a medium bowl, whisk together juices, olive oil, chopped jalapeno and spices through salt. Add chicken to a large Ziploc bag. Pour marinade over the chicken. Seal bag and toss chicken to fully coat all pieces. Place bag in refrigerator for at least 5 hours or overnight, tossing chicken every so often.
In a large skillet, heat one tablespoon olive oil over medium-high heat. Remove chicken from refrigerator and add entire contents of the bag to the skillet. Cook, stirring often for 7-8 minutes until chicken is browned. Remove chicken with a slotted spoon to a large plate. Set aside. Drain all but 1/4 cup fat from the skillet.
Add chopped onions and peppers to the skillet and cook for 3-4 minutes, until softened. Add garlic and continue to cook for one minute. Add tomatoes, beans, broth, paprika, cumin and salt and pepper to taste. Stir until well combined. Bring to a boil. Add chicken and any juices from the plate. Reduce heat to a low simmer and continue to cook for 25 minutes, stirring occasionally.
To serve, add some rice to bowls and top with some of the chicken mixture or place on the side of the rice. Garnish with fresh chopped cilantro and lime wedges.