Chicken in Peanut and Sweet Pepper Sauce with Cilantro Rice and Roasted Sweet Plantain

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the ripe plantains on a baking tray, coat them with 1 tablespoon of the vegetable oil and a pinch of salt, and roast for 20 to 25 minutes, turning halfway through, until golden and tender.

2. 2

   2. Meanwhile, season the chicken with 1 teaspoon of salt, black pepper, ground cumin, and sweet paprika.

3. 3

   3. Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Brown the chicken for 5 to 7 minutes, stirring once or twice, until it develops color. Transfer it to a plate.

4. 4

   4. In the same skillet, add the white onion and cook for 3 minutes. Add the garlic and sweet peppers, and cook 2 minutes more until softened.

5. 5

   5. Add the crushed tomato, creamy peanut butter, chicken broth, apple cider vinegar, and 1/4 teaspoon salt. Stir well until the peanut butter dissolves and forms a smooth sauce.

6. 6

   6. Return the chicken and any juices to the skillet. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.

7. 7

   7. For the rice, place the long-grain rice and water in a saucepan with the remaining salt. Bring to a boil, reduce to the lowest heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes.

8. 8

   8. Fluff the rice with a fork and mix in the fresh cilantro and lime juice so it becomes fragrant without turning mushy.

9. 9

   9. Serve a bed of cilantro rice, spoon the chicken and plenty of peanut sauce over it, and add the roasted sweet plantains on the side.

10. 10

    10. If desired, let the chicken rest off the heat for 2 minutes before serving so the sauce can settle slightly.