Cuban Black Bean Chicken with Plantains

Name: Cuban Black Bean Chicken with Plantains
Yield: 4
Cuisine: Cuban
Ingredients: Chicken Breasts: 2; Plantain: 1; Butter: 6 Tbsp; Brown Sugar: 3 Tbsp; Red Onion: 1; Tomatoes: 4; Black Beans: 1 32 oz can or 2 15 oz cans; Garlic Cloves: 3; Dried Red Chili Peppers: approx. 3 tsp. crushed; Lime: 1; Spring Onions: 4; Fresh Cilantro: 2-3 Tbsp chopped

Layers of flavors and textures - sweet, spicy, tangy, tropical, savory, crunchy, soft ...

Cuisine:

Cuban

Ingredients

2 Chicken Breasts
Optional - you can make it vegetarian as well
1 Plantain
ripe
6 Tbsp Butter
3 Tbsp Brown Sugar
1 Red Onion
large
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 Onions
Or 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 Plantains Remove 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. Remove them from the pan using a pair of tongs and place them on a plate to cool.
3 Done 15 Min.	Add the Remaining Ingredients Add 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 Off Plate your dish. Top with the spring onions, cilantro, and a few plantain chips and serve immediately.