Caribbean Chicken in Starfruit Ginger Sauce with Plantain Farofa and Red Beans

Name: Caribbean Chicken in Starfruit Ginger Sauce with Plantain Farofa and Red Beans
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 1 tbsp fresh ginger; 1 1/4 cups starfruit; 2/3 cup sweet pepper; 1 cup red onion; 1 tbsp fresh thyme; 3 tbsp gold rum; 1/2 cup orange juice; 1 tbsp cane or apple cider vinegar; 1 tbsp brown sugar; 3 tbsp vegetable oil; 2 cups cooked red beans; 3/4 cup chicken broth or water; 1 leaf bay leaf; 1 medium ripe plantain; 3/4 cup coarse cassava flour; 1 1/2 tbsp butter; 1/4 cup fresh cilantro; 1 tsp orange zest

An original Caribbean-inspired dish featuring seared and roasted chicken thighs coated in a glossy starfruit, fresh ginger, sweet pepper, and rum sauce. It is served with a crisp plantain-yuca farofa and stewed red beans with herbs.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (divided)
2 g black pepper (freshly ground)
12 g garlic (chopped)
20 g fresh ginger (grated)
180 g starfruit (sliced finas, without semillas)
80 g sweet pepper (chopped diced small)
120 g red onion (finely chopped)
4 g fresh thyme (solo the leaves)
45 ml gold rum (for the sauce)
120 ml orange juice (freshly squeezed)
15 ml cane or apple cider vinegar
12 g brown sugar
45 ml vegetable oil (divided)
400 g cooked red beans (escurridos si son enlatados)
180 ml chicken broth or water (for the frijoles)
1 unit bay leaf
180 g ripe plantain (en cubitos small)
90 g coarse cassava flour (for the farofa)
20 g butter
10 g fresh cilantro (chopped)
2 g orange zest

Nutrition facts

per serving

548 kcal

Calories

33 g

Protein

39 g

Carbs

28 g

Fat

7 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 220°F / 105°C to keep the farofa warm later, and set out a small baking tray or ovenproof dish.
2
2. Season the chicken with 5 g (1 tsp) salt, black pepper, and half of the garlic. Let it rest for 10 minutes while you prepare the remaining ingredients.
3
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until browned. Transfer it to a baking dish and finish cooking in the oven at 400°F / 200°C for 12 to 15 minutes, or until fully cooked. Reserve the juices from the dish.
4
4. In the same skillet, add 1 tablespoon vegetable oil. Sauté half of the red onion and the sweet pepper for 3 minutes. Add half of the ginger, the remaining garlic for the sauce, the starfruit, brown sugar, gold rum, orange juice, vinegar, and orange zest. Cook over medium heat for 6 to 8 minutes until the starfruit softens and the sauce thickens slightly. Stir in the reserved chicken juices and adjust with a pinch of salt if needed.
5
5. Meanwhile, in a small saucepan, heat 1 teaspoon of the remaining vegetable oil. Sauté the remaining red onion with the remaining ginger for 2 minutes. Add the cooked red beans, chicken broth or water, bay leaf, half of the fresh thyme, and 1 g (1/4 tsp) salt. Cook over medium heat for 10 minutes, stirring once or twice, until the liquid reduces and the beans are saucy. Remove the bay leaf.
6
6. For the farofa, heat the butter and the last teaspoon of vegetable oil in another skillet over medium heat. Add the ripe plantain and cook for 3 to 4 minutes until browned at the edges. Stir in the coarse cassava flour, the remaining fresh thyme, and 2 g (1/2 tsp) salt. Toast, stirring constantly, for 3 minutes until fragrant and crisp.
7
7. If desired, transfer the farofa to the prepared tray and keep it warm in the oven at 220°F / 105°C for up to 5 minutes.
8
8. Return the chicken to the starfruit-ginger sauce skillet and spoon the sauce over it for 1 minute over low heat to glaze well.
9
9. Serve a base of red beans, top with the chicken and its starfruit sauce, and finish with the plantain farofa. Sprinkle fresh cilantro over each portion.

Chef tips

For a smoother sauce, mash a few starfruit slices with a spoon as they cook. Toast the farofa at the end so it stays crisp.

Substitutions

You can replace starfruit with firm green mango for a more tangy-fruity profile. If you do not have coarse cassava flour, use coarse gluten-free breadcrumbs, though the texture will differ. The rum can be omitted and replaced with the same amount of extra orange juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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