Mojo chicken with black beans and maduros

Mojo Chicken
– boneless skinless Chicken thighs (1 for each meal)
– two oranges
– two lemons
– two limes
– cumin
– garlic
– oregano
– olive oil
– salt & pepper
Zest and juice the citrus then add spices and oil. Whisk to combine then pour over chicken in a bag. Overnight is best but do at least 4 hours
Grill to 160 internal temp, rest, then chop into cubes

Black Beans
Did these in the instant pot, just soak beans for a night and simmer if you don't have one.

Note: traditional Cuban black beans contain no cumin but I like the smoke and earth flavor it adds.

• large onion
• large bell pepper (sub paprika if need be)
• garlic
• 3 cups dry beans
• 2 bay leaves
• oregano
• cumin
• salt
• 5-6 cups of water
• tbsp of better than bouillon chicken flavor (knorrs cubes or boxed stock work here too, just sub water amount with stock).

Dice pepper and onion. Smash your garlic. Set instant pot to saute low and sweat your aromatics.

Rinse your beans then throw them in the pot once onions are translucent and garlic and pepper have softened.

Pour in seasonings, bouillon, and water. Give a stir then set to high for 60 minutes.

Maduros
Get ripe plantains. Look for black spots and soft touch. You don't want any green or firmness. Unripe plantains aren't sweet and can't be made so with sugar. You can leave em out if you can't source them.

Slice off each end of the plantain, then run your knife down the middle to peel.

Slice into half inch slices on a bias.

Coat a frying pan with oil and cook until golden with a brown crust. Be careful not to crowd the pan as it will compromise the sweet sugary crust.

Put plaintains on paper towels. Add a little honey or brown sugar if you want em a bit sweeter.