Ingredients
-
2 Chicken BreastsOptional - you can make it vegetarian as well
-
1 Plantainripe
-
6 Tbsp Butter
-
3 Tbsp Brown Sugar
-
1 Red Onionlarge
-
4 Tomatoes
-
1 32 oz can or 2 15 oz cans Black Beans
-
3 Garlic Cloves
-
approx. 3 tsp. crushed Dried Red Chili Peppers
-
1 Lime
-
4 Spring OnionsOr green onions
-
2-3 Tbsp chopped Fresh Cilantro
Directions
Steps
|
1
Done
10 Min.
|
Cook the Chicken (For vegetarian version, simply omit this step)To cook the chicken, heat a large skillet over medium heat (I recommend using a cast iron skillet). Add 2 Tbsp butter. Pat the chicken breasts dry (this is important so it turns crispy on the outside and juicy and tender on the inside. Any liquid from the packaging adds a rubbery element to it!). Rub with kosher salt and add to pan. Let cook 4-5 min. on each side. Do not move the chicken while it is cooking! The outer layer will not be as crispy. While the chicken is cooking, peel and slice the plantain. Dice the onions and crush the garlic and set aside. Dice the tomatoes. Drain and rinse the beans. |
|
2
Done
5- 10 Min.
|
Fry the PlantainsRemove the chicken from skillet. Add 2 Tbsp butter. When the butter starts to melt, add the plantains – do not crowd the pan. Let them cook until the one side is golden, about 3-5 min. Flip them using a pair of tongs so they can fry on the other side. Add another 2 Tbsp of butter and let fry until they are golden. Add 2 Tbsp brown sugar, stir and continue frying for another 2-3 min. |
|
3
Done
15 Min.
|
Add the Remaining IngredientsAdd another 2 Tbsp butter (or oil), and add the onion and garlic and sauté for 2 min. Add the tomatoes, black beans, crushed red chili pepper, and stir. Simmer over medium heat for a good 10 min. Add salt to taste. Chop up or shred the cooked chicken breast and add to the skillet. Let simmer for about 5 min. While simmering, slice the spring onions and chop the cilantro. |
|
4
Done
|
Top it OffPlate your dish. Top with the spring onions, cilantro, and a few plantain chips and serve immediately. |
