Sweet Plantain Canoes with Coffee-Braised Chicken, Black Beans, and Puerto Rican Cheese

Instructions

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   1. Preheat the oven to 400°F (200°C). Wash and dry the ripe plantains, then place them whole with the peel on a baking tray. Roast for 25 minutes, until the peel is dark and the flesh feels soft when pressed.

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   2. While the plantains roast, heat 1 tablespoon of olive oil in a wide skillet over medium heat. Add the onion, cubanelle pepper, and garlic. Cook for 4 to 5 minutes until softened.

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   3. Stir in the Puerto Rican sofrito and cook 2 more minutes, stirring to deepen the aroma. Add the chicken, half of the salt, and half of the black pepper. Cook for 5 to 6 minutes until the chicken loses its raw color.

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   4. Add the tomato paste, dried oregano, ground cumin, and smoked paprika. Mix well for 1 minute to lightly toast the spices.

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   5. Pour in the strong black coffee, chicken broth, and apple cider vinegar. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the liquid reduces and the chicken is juicy and well seasoned.

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   6. Add the black beans to the skillet and cook for 3 to 4 minutes more so they absorb some of the sauce. Adjust with the remaining salt and black pepper. Remove from the heat and mix in half of the culantro.

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   7. Remove the plantains from the oven and let them rest for 5 minutes. Cut a lengthwise slit in each one, remove a strip of peel, and gently open them to form a canoe. Lightly press the center with a spoon to make room for the filling without tearing them.

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   8. Brush the inside of each plantain with a little melted butter. Fill each canoe with the coffee-braised chicken and black bean mixture. Top with the Puerto Rican cheese.

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   9. Return the canoes to the oven at 425°F (220°C) for 8 to 10 minutes, until the cheese melts and lightly browns at the edges.

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    10. Remove from the oven, finish with the remaining culantro, and serve hot.