About the Recipe
We first learned to enjoy this combination of black beans, rice and plantains on our visit to Costa Rica. Our surf instructors had invited us to their home for dinner and they cooked the most delicious meal that included plantains which is a staple in Latin America. Plantains have since become one of our favorite side dishes for many of our spicy chicken recipes.
Ingredients
2 Chicken Breast (boneless / skinless)
1 Bag of Vigo Black Beans and Rice
2 Plantains
Slap Ya Mama Seasoning
Preparation
BLACK BEANS & RICE
I like to use a rice cooker, but you can use a saucepan. Begin cooking the rice and beans before you start the other processes for this meal. If you cannot find Vigo Black Beans and Rice brand, you can also use dried black beans that have been soaking overnight, or a can of black beans drained and rinsed. You will need to season your black beans with a little Slap Your Momma and salt if you go this route. The Vigo brand packages are seasoned perfectly. Make sure the beans and rice are almost done (soft) before starting your chicken.
CHICKEN
In a skillet add a little olive oil, or coconut oil, and some real butter (DO NOT use margarine). Once the skillet is warm/hot, add your chicken seasoning and a little sea salt. Sear on one side, then flip, adding more seasoning to the other side. Always limit your seasoning knowing you can always add more. Don't forget to sample as you go and season to taste. Once the chicken is done cooking, cut in small pieces returning to the skillet with the juices. Cover and let simmer while the plantains are cooking.
PLANTAINS
Picking a good plantain can be a little challenging. I have found that the more ripe (yellow/brown skin) the plantain the sweeter. For this recipe I recommend a ripe plantain. Cut both ends from the plantain. Take your knife lightly down the skin of the plantain from one end to the other, this will make it easy to peel. Cut into round disc, or strips and place to the side. Use another skillet and add some butter to coat the bottom of the skillet. Add plantains to the medium hot pan. Monitor them as they will brown quickly. Once the plantain is golden brown on one site, flip, and add salt to the browned side. Once they are brown on both sides remove to a bowl.
Plate your delicious Latin meal and enjoy!