Green Plantain Canoes with Sweet Pepper Chicken, Creamy Black Beans, and Llanero Cheese Sprinkle

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Wash and dry the green plantains and place them whole, unpeeled, on a baking tray. Bake for 25 minutes, until the skin looks dull and the flesh is just barely tender.

2. 2

   While the plantains bake, heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat. Add the white onion and cook for 3 minutes. Stir in the sweet pepper and garlic and sauté for 2 more minutes.

3. 3

   Add the diced chicken, 3/4 teaspoon salt, black pepper, ground cumin, and sweet paprika. Cook for 5 to 6 minutes, stirring, until the chicken is no longer raw on the outside.

4. 4

   Add the diced tomato, grated panela, and chicken broth or water. Cook over medium-low heat for 10 minutes, until the liquid reduces and the chicken is juicy and well seasoned. Add the fresh cilantro and 1 teaspoon (5 ml) lime juice. Mix and set aside.

5. 5

   In a small saucepan, heat the cooked black beans with 120 ml of their cooking liquid. Add 1 teaspoon (15 ml) vegetable oil and 1/4 teaspoon salt. Cook for 5 minutes over medium heat, lightly mashing some of the beans with a spoon to create a creamy texture while keeping some whole beans.

6. 6

   Remove the plantains from the oven and let them rest for 5 minutes, just until cool enough to handle. Make a lengthwise slit in each one, peel carefully, and divide in half. Using a spoon, gently hollow out the center of each half to form small canoes, leaving enough border so they hold their shape.

7. 7

   Fill each canoe with a layer of creamy black beans and then a portion of the sweet pepper chicken. Return them to the tray, brush the edges with the remaining oil, and finish with the grated Llanero cheese on top.

8. 8

   Bake the filled canoes at 200 °C / 400 °F for 10 minutes, until heated through and the cheese just softens without drying out.

9. 9

   Once out of the oven, finish with the remaining lime juice and a little more chopped fresh cilantro. Serve hot.