Golden Chicken in Roasted Tomato, Sesame and Lime Sauce with Green Plantain Rice and Spiced Black Beans

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion cut into quarters, and 4 garlic cloves on a tray. Drizzle with 1 tablespoon vegetable oil, add a pinch of salt and pepper, and roast for 25 minutes until the tomatoes are deeply browned and soft.

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   2. Meanwhile, season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon sweet paprika, and 1/2 teaspoon oregano. Mix well so all pieces are coated.

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   3. Heat a medium pot with a lid over medium heat. Add 1 tablespoon vegetable oil and sauté the remaining chopped onion for 3 to 4 minutes. Add the remaining chopped garlic and cook 30 seconds more.

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   4. Add the white rice to the pot and stir for 1 minute to lightly toast it. Add the diced green plantain and cook 2 minutes more, stirring so it gets coated with the aromatics.

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   5. Pour in the chicken broth, add 1/2 teaspoon salt and 2 tablespoons chopped cilantro. Once it boils, reduce the heat to low, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and let it rest covered for 10 minutes.

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   6. In a large skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Brown the chicken for 4 to 5 minutes per side until deeply colored and nearly cooked through. Transfer to a plate.

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   7. Place the roasted tomatoes, roasted onion, roasted garlic, 2 tablespoons toasted sesame seeds, lime juice, grated panela, 1/2 teaspoon cumin, 1/2 teaspoon sweet paprika, 1/2 teaspoon oregano, and 60 ml / 4 tbsp of the reserved bean liquid or water in a blender. Blend until smooth.

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   8. In the same skillet used for the chicken, pour in the blended sauce and cook over medium heat for 4 minutes, stirring occasionally. If it is too thick, add a little more water until silky.

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   9. Return the chicken to the skillet, coat with the sauce, and cook over medium-low heat for 8 to 10 minutes, until the chicken is fully cooked and juicy.

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    10. Meanwhile, heat a small saucepan over medium heat with 2 tablespoons of the reserved bean liquid. Add the cooked black beans, bay leaf, remaining cumin, and a pinch of salt and pepper. Cook for 6 to 8 minutes, lightly mashing a small portion so they become creamy.

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    11. Remove the bay leaf from the beans. Fluff the rice with a fork and mix in the remaining chopped cilantro. Taste and adjust with salt and pepper if needed.

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    12. Serve a bed of green plantain rice, add the spiced black beans on the side, and place the chicken with plenty of sauce on top. Finish with the remaining tablespoon of toasted sesame seeds and, if desired, a few extra drops of lime juice.

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    13. If you prefer to keep the chicken warm before serving, transfer it to an oven-safe dish and hold it for up to 10 minutes at 95 °C / 200 °F, tightly covered so it does not dry out.