Manabí-Style Coffee Chicken with Smoky Green Plantain Mash and Pickled Red Onion

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the whole green plantains on a baking tray and roast for 20 minutes, turning halfway through, until the peel is charred in spots and the flesh begins to soften.

2. 2

   2. While the plantains roast, make the pickle: combine 150 g sliced red onion with the vinegar, sugar, 2 g salt, 1 tablespoon chopped cilantro, and lime juice. Gently massage with your hands or a spoon and let it rest for at least 20 minutes.

3. 3

   3. Season the chicken with 4 g salt, 1 g black pepper, cumin, and oregano. Mix well to coat all the pieces.

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   4. Heat 1 tablespoon annatto oil in a wide skillet or shallow pot over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.

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   5. In the same pan, add the remaining tablespoon of annatto oil, the chopped onion, and the garlic. Cook for 4 to 5 minutes over medium heat until the onion is soft and fragrant.

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   6. Add the black coffee, naranjilla pulp, and chicken broth. Scrape the bottom of the pan to release the browned bits. Return the chicken to the pan, reduce to medium-low heat, cover, and cook for 20 minutes until the chicken is tender and fully cooked.

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   7. Uncover and cook 5 more minutes so the sauce reduces slightly. Adjust with the remaining salt and pepper to taste. Add half of the remaining cilantro and stir.

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   8. When the plantains come out of the oven, let them cool for 5 minutes. Then peel them, cut into chunks, and place them in a pot with the water. Simmer for 12 to 15 minutes until fully tender. Drain well.

9. 9

   9. Mash the hot cooked plantains with the butter, warm milk, fresh cheese, and a pinch of salt and pepper until you have a thick rustic mash. Fold in the rest of the chopped cilantro.

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    10. Serve a bed of smoky green plantain mash, top with the coffee chicken and its sauce, and finish with the pickled red onion. If desired, let the chicken rest for 2 minutes before plating so the sauce settles slightly.