Colombian Cargamanto Bean, Sweet Plantain and Cumin Chicken Cazuela

Instructions

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   1. Season the chicken with half of the salt, black pepper, ground cumin, and sweet paprika. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a large casserole pot or deep skillet over medium-high heat for 2 minutes. Add 1 tablespoon of oil and sear the chicken for 5 to 6 minutes, stirring occasionally, until lightly browned and it reaches a safe internal temperature of 165°F / 74°C. Remove and set aside.

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   3. In the same pot, add the remaining tablespoon of oil. Add the scallions, garlic, and sweet chili pepper or red bell pepper. Cook over medium heat for 3 minutes until softened.

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   4. Add the chopped tomato and bay leaves. Cook for 6 to 8 minutes, stirring, until a thick and fragrant hogao forms.

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   5. Add the cooked cargamanto beans with 1/2 cup of their cooking liquid, then pour in the chicken broth. Stir well and let it gently simmer over medium-low heat for 10 minutes.

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   6. Meanwhile, in a separate skillet over medium heat, brown the ripe plantain slices for 2 to 3 minutes per side until caramelized and tender. No extra oil is needed if the skillet is nonstick; if necessary, use a small portion of the oil before making the hogao.

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   7. Return the seared chicken to the casserole and cook for 8 more minutes over medium-low heat so it absorbs the flavors. Adjust with the remaining salt if needed.

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   8. Fold in the browned ripe plantain and cook for 3 additional minutes, being careful not to mash it completely.

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   9. Turn off the heat, remove the bay leaves, and add the fresh cilantro and lime juice. Stir gently and let it rest for 2 minutes before serving.

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    10. Serve hot. If you want to keep it warm before serving, cover it and hold it in the oven at 200°F / 95°C for up to 15 minutes.