Cuban Chicken and Eggplant Picadillo with Lime Rice and Crispy Green Plantain

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the green plantain strips on a small baking tray, toss them with 15 ml (1 tbsp) vegetable oil and a pinch of salt, and bake for 18 to 22 minutes, turning halfway through, until golden and crisp. Set aside.

2. 2

   Meanwhile, place the white rice in a medium saucepan with 480 ml (2 cups) water, 2 g (about 1/4 tsp) salt, and 5 ml (1 tsp) vegetable oil. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest covered for 10 minutes.

3. 3

   Heat 30 ml (2 tbsp) vegetable oil in a wide skillet over medium-high heat. Add the diced eggplant with a pinch of salt and cook for 6 to 8 minutes, stirring, until browned and tender. Remove the eggplant and set aside.

4. 4

   In the same skillet, add 10 ml (2 tsp) more vegetable oil if needed. Add the white onion and green bell pepper and sauté for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   Raise the heat slightly, add the ground chicken, and cook for 6 to 7 minutes, breaking it up with a spoon, until no pink remains. Season with the remaining cumin, half of the remaining oregano, half of the remaining salt, and half of the remaining black pepper.

6. 6

   Add the tomato paste and cook for 1 minute, stirring so it lightly caramelizes. Pour in the dry white wine and scrape the bottom of the skillet to release the flavorful bits.

7. 7

   Stir in the crushed tomato, green olives, raisins, bay leaf, brown sugar, and the reserved eggplant. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the picadillo thickens and is saucy but not watery. Remove the bay leaf.

8. 8

   Fluff the rice and mix in the lime juice, lime zest, half of the fresh cilantro, the remaining oregano, and a pinch of black pepper. Adjust salt if needed.

9. 9

   Serve a bed of lime rice on each plate. Spoon the Cuban chicken and eggplant picadillo on top, finish with the remaining fresh cilantro, and crown with the crispy green plantain.

10. 10

    If you want to re-crisp the plantain before serving, place it in a 180 °C / 350 °F oven for 3 to 4 minutes.