Creamy Feijão Tropeiro with Golden Chicken, Plantain and Orange Vinaigrette

Instructions

1. 1

   1. In a bowl, mix the chicken with the juice and zest of 1 orange, half of the chopped garlic, the cumin, sweet paprika, 6 g salt, 1 g black pepper, and 15 ml (1 tbsp) olive oil. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the vinaigrette: combine the tomato, the second orange cut into small cubes, scallions, half of the cilantro, apple cider vinegar, 15 ml (1 tbsp) olive oil, 2 g salt, and a pinch of black pepper in a bowl. Set aside.

3. 3

   3. Heat a large skillet over medium heat. Add the butter and, once melted, add the ripe plantains and brown sugar. Cook for 3 to 4 minutes per side until golden and caramelized. Remove and set aside.

4. 4

   4. In the same skillet, raise the heat to medium-high and add 15 ml (1 tbsp) olive oil. Cook the marinated chicken for 5 to 7 minutes per side, until deeply golden and it reaches a safe internal temperature of 165°F / 74°C. Remove, rest for 5 minutes, then slice into strips.

5. 5

   5. For the creamy feijão tropeiro, place another skillet or a wide saucepan over medium heat. Add the cooked black beans with 120 ml (1/2 cup) of the reserved bean broth and cook for 2 minutes.

6. 6

   6. Add the white onion and the remaining garlic to the beans. Cook for 4 to 5 minutes, stirring, until the onion is tender.

7. 7

   7. Stir in the collard greens and cook for 2 minutes until slightly wilted. Add the cassava flour gradually, mixing constantly so it absorbs part of the liquid without making the mixture too dry.

8. 8

   8. Adjust with the remaining salt and black pepper. Add the rest of the cilantro and cook 1 minute more, until the texture is moist, loose, and creamy.

9. 9

   9. If you want to finish the dish in the oven to keep it warm, transfer the feijão tropeiro to an oven-safe dish and bake for 5 minutes at 300°F / 150°C. This step is optional.

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    10. Serve a generous base of creamy feijão tropeiro on each plate. Top with the golden chicken, add the caramelized plantains on the side, and finish with spoonfuls of orange-tomato vinaigrette.