Sweet Plantain and Corn Fritters with shredded chicken in sweet pepper sauce, black bean cream, and avocado salad

Instructions

1. 1

   1. Place the chicken breast in a pot with the water, 60 g white onion, 2 garlic cloves, and 3 g salt. Bring to a boil, reduce the heat, and cook covered for 18 to 20 minutes, until the chicken is fully cooked. Remove, let cool slightly, shred, and reserve 180 ml (3/4 cup) of the cooking broth.

2. 2

   2. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté 60 g white onion, 2 garlic cloves, 80 g sweet pepper, and the red bell pepper for 5 to 6 minutes until softened. Add the cumin, panela, 60 ml (1/4 cup) of the reserved broth, and the shredded chicken. Cook for 6 to 8 minutes, stirring, until juicy but thickened. Adjust with a pinch of salt and keep warm.

3. 3

   3. For the black bean cream, place the cooked black beans, 60 g white onion, 40 g sweet pepper, 1 garlic clove, 120 ml (1/2 cup) chicken broth, and 1 tablespoon vegetable oil in a blender. Blend until smooth.

4. 4

   4. Transfer the bean mixture to a small saucepan and cook over medium-low heat for 6 to 8 minutes, stirring often, until slightly thickened. Season with 2 g salt and a pinch of black pepper. If it becomes too thick, add a little more reserved broth.

5. 5

   5. For the fritters, combine the mashed ripe plantain, fresh corn kernels, pre-cooked cornmeal, egg, grated queso llanero, half of the chopped cilantro, 3 g salt, and the remaining black pepper in a bowl. Let rest for 5 minutes so the cornmeal can absorb some moisture.

6. 6

   6. Heat a nonstick skillet or griddle over medium heat with 2 tablespoons vegetable oil. Shape the mixture into 8 fritters and cook for 3 to 4 minutes per side until golden and set. If you prefer to finish them in the oven, transfer them to a tray and bake at 375°F / 190°C for 5 minutes.

7. 7

   7. Combine the avocado, red onion, lime juice, the remaining cilantro, and a pinch of salt to make a fresh salad. Toss gently so the avocado keeps its shape.

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   8. To serve, spread a layer of black bean cream on each plate, place 2 fritters on top, and spoon the sweet-pepper shredded chicken over them. Finish with the avocado salad on top or on the side and serve immediately.