CHiCKEN BABALiCiOUS
talk about super simple, super tasty... this recipe is a fast take on a traditional cuban dish.
FiX: 15 minutes
HEAT: 20 minutes
SPENT: 25-30 minutes total
GOODS:
1 package of CHiCKEN THiGHS
2 cans of BLACK BEANS (low sodium)
1 can of CHiCKEN BROTH (low sodium)
2 BANANAS (firm, slightly green)
2 tablespoons of MiNCED GARLiC
2 pinches of RED PEPPER FLAKES
1 bushel of FLAT LEAF PARSLEY
2 tablespoons of BROWN SUGAR
1 cup of LONG GRAiN RiCE
CRACKED BLACK PEPPER
4 LiMES
TACKLE:
large saute pan
medium sauce pan
big serving spoon
medium mixing bowl
chef's knife
can opener
chop board
spatula
GO:
grab your trusty can opener (check out mine) and open up two cans of BLACK BEANS (low sodium and/or organic is key, because these cans can pack a lot of salt that could kill the meal) drain off a bit of the top liquid and pour into the medium sauce pan. ADD a table spoon of MiNCED GARLiC, 1 tablespoon of BROWN SUGAR and squeeze in a whole lime. push to the back burner and put the heat on super low.
time to put the RiCE on. i just throw in a cup of long grain rice. ADD a can of low sodium CHiCKEN BROTH (2 cups) and two big squeezed of LiME. stir. bring to a boil (should only take two minutes or so). cover. turn down super low and leave alone for 20 minutes.
WHiLE...
now for a quick marinade. pull out a medium size mixing bowl. drop in the package of CHiCKEN THiGHS. squeeze a whole lime in top. drop in a tablespoon of garlic. now with your hands, fold all the ingredients in so the thighs get thoroughly covered. lay each piece into a large heated saute pan. wash your hands super good. let really brown and crisp on the one side before touching and flipping (usually only takes about 5-8 minutes). flip. turn down super low. squeeze some more LiME all over. do a 10 second CRACKED BLACK PEPPER round and sprinkle a pinch or so of RED PEPPER FLAKES on top for some fire. cover. really make sure it's on super low. i even turn mine off until just before serving. (later... you'll crank it up high again for a few minutes to saute the bananas). the main thing is... you want your little thighs to be super juicy and flavorful, not all dried out and over cooked. NOTE: these thighs take only 10-12 minutes total to cook.
by the time the rice is steamed (20 minutes) your CHiCKEN should be done along with your BLACK BEANS that have been simmering on the back burner.
the final touch is the BANANAS. diagonally slice up 2 BANANAS into good size pieces (1/4" is great). to mingle the flavors and save washing another pan... we're going to be laying them in with the THiGHS. push THiGHS to the side and turn up the heat to high again. lay in the BANANA slices. NOTE: it's good to get the bananas slightly under ripe. you want them to be firm and not too sweet. heat by nature brings out their natural sweetness. squeeze some lime on top and sprinkle some brown sugar on each. let them brown on one side. don't fuss with them much. you don't want them mushy and they can be a bit fragile after they start cooking. they should brown on one side within 3-5 minutes. flip. DONE.
ASSEMBLAGE:
i like to grab my favorite ruby red plates. (this dish looks amazing on red) scoop up a big spoon of RiCE and BLACK BEANS and lay them slightly over lapping on the plate. grab a piece or two of THiGHS for each plate. gently slide the the spatula under a few slices of the BANANAS and gently lay them next to the THiGHS. for the finishing touch i squeeze a quarter of lime on top, sprinkle on a few leaves of FLAT LEAF PARSLEY, a tiny pinch of red pepper flakes (i like it hot) and do a 5 second CRACKED BLACK PEPPER round onto each plate. serve with lime wedges.
FEEDS:
this dish should serve 4... or a super hungry 2, with some tasty leftovers.