Mexican Green plantain & black beans stew


Plantain, chicken, beans, corn

Plantain, chicken, beans, corn

Green plantain & black beans stew.  Mains for 6.

Ingredients for the Marinade:

Marinated chicken

Marinated chicken

  • 50g diced onions
  • 2 stock cubes
  • 1 teaspoon Chilli flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 tablespoon olive oil or any vegetable oil
  • 4 tablespoon water
  • Salt

Rinse the chicken, make few deep scoring on the chicken pieces. Pour the marinade over the chicken, mix well and leave in the fridge overnight.

The stew ingredients:

  • 1kg marinated chicken

    Stew ingredients

    Stew ingredients

  • 3 green plantains
  • 2 big carrots
  • 200g black beans – soaked for 24hrs & Cooked for an hour if using dry beans
  • 2 corncobs – shave off the kernels as on the picture
  • 100g chopped tinned tomato
  • 1 teaspoons chilli flakes
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 red onion
  • 3 big garlic cloves

    Shaving the corn kernels

    Shaving the corn kernels

  • Halves of 1 green, orange and yellow sweet peppers
  • 1L vegetable stock
  • Corn oil

Prep: Don’t forget to soak the bean the day before and boil them for an hour before using in the stew.

Also marinate the chicken for few hours before using it.

Peel the plantain

Peel the plantain

Remove the skin of the plantain and cut as in the picture, cut in 2cm thick and slanted. Do the same for the carrots. Set aside.

Rinse the black beans now boiled. Rinse the corn kernel, set both aside.

Cut the red onion in big chunks or wedges, cut the sweet pepper in about the same size. Peel and crush the garlic, set aside.

Method: Use a big pot with a lid. Heat 4 tablespoons of corn oil (or any vegetable oil) fry the chicken pieces to seal in the flavours and obtain a brown crispy skin. 2 to 3 minutes on each side should do. Once all the pieces have been fried. Set aside and cover.

Browned chicken

Browned chicken

In the same pan, add the onion and brown. Then, add the plantain, carrots, beans, corn and half of the stock. Also add the chilli, ground cumin, ground coriander, crushed garlic and salt. Stir and cover to simmer for 30 minutes. Don’t forget to keep an eye on it so the liquid won’t dry out.

After 30 minutes, add the sweet peppers, tomato, the fried chicken pieces the rest of the stock and adjust the seasoning. Stir.

Add another 200ml of water if necessary as the contents of the pan should almost (not completely) covered with liquid to keep everything moist. Cover the pan and leave it to simmer for another 30 minutes…

From the time the plantain is added, the total cooking time should be 1hour and by adding the chicken half way, it means that the chicken won’t fall off the bones but will be very well cooked and as soft as the plantain.

That is it! Enjoy!

See you next week.

x

 

Marrow & potatoes layer with beet & sweet corn stir


Fresh Corn, Beetroots

Fresh Corn, Beetroots

Remember this dish I made with the marrow? I did promised a vegan option and ha forgotten to post it. Here it is.

Serves 3

Ingredients for the layer:

  • 600g Marrow

    Ingredients for the dish

    Can you see the Tofu slices?

  • 2 medium potatoes
  • 3 medium firm tomatoes
  • 100g Tofu sliced and deep-fried to give it texture
  • 1 small red onion (optional)
  • 3 cloves of garlic
  • 30g butter (dairy free)
  • 100ml Alpro single cream
  • 50g Flour
  • 1 Maggi stock cubes
  • White pepper
  • Salt

Preparations:

How to layer the elements of the dish

How to layer the elements of the dish

1 – Peel the marrow and keep the skin strips for decoration. Now slice the peeled marrow in 1cm width and set aside. Peel the potatoes and cut in slices about the size as the marrow. set aside. Now do the same thing for the tomato and red onion. Make sure that your Tofu is deep-fried as it will give texture to your dish. Set aside.

2 – for the batter: The batter will help to hold everything together. Melt about 25g of the butter and crush the whole stock cube in it to dissolve. Add the cream to the mix then, the flour and the finely chopped garlic. Mix well, add salt and white pepper. Set aside.

Preheat the oven at 180 degrees.

Layering completed

Layering completed

Method:

Butter a regular size loaf tin, place 1 layer of potatoes, then a layer of marrow, then onion, then tomatoes, then tofu.  Dust with a pinch of salt and white pepper. Then repeat the process. If you can, make sure that a layer of potato is at the top of the dish simply because you will use it as indicator to judge if the dish it cooked. Potato is the hardest of all the vegetables used here.

The dark green strips you see on this photo are strips of peels from the marrow that I am using to decorate my dish. The strips were placed on the bottom of the baking tin, then folded over the dish and held with tooth pick just before placing it in the oven.

Ready to serve

Ready to serve

Once the layers are done. Stir the batter previously prepared and pour it, not on top, but on the sides of the layers.

Now place your dish in the oven for 1h20 minutes.

Now time to prepare the accompaniment.

Beet & corn stir

For this, you will need:

  • 1 big fresh sweet corn cob
  • 1 precooked beetroot or a fresh one if you can find it

    Corn kernels

    Corn kernels

  • 1 yellow sweet pepper
  • 1 very small red onion
  • 50g roughly crush walnut
  • 2 twigs of thyme
  • Fresh parsley
  • 25g Butter (dairy free)
  • Black pepper & salt obviously

Start by shelling the corn kernels from the cob or simply go through the cob with the knife like I did on the picture above.

Chop separately all the elements of your dish then set aside.

Ingredients for the stir fry

Ingredients for the stir fry

Now, in a frying pan, melt the butter and fry the chopped onions and thyme until brown. Now, add the sweet corn and stir for 2 minutes. Then add the sweet pepper in the mix, stir for 2 minutes, add the beetroot and the fresh parsley, stir well for 1 minute and add the crushed walnut. Season with salt and pepper, Mix, cover and remove from the stove and cover so the steam will finish softening the vegetables. It is ready.

Time to check on your layers in the oven. The hardest ingredient in the dish is the potato. If you put a knife through the dish and it goes through smoothly, and comes up just slightly moist, then your dish is ready. if not, add cooking time to your oven.

Please note: not all oven perform with the same power.

Bursting with colours and flavours

Bursting with colours and flavours

Leave your dish to cool for few minutes then, serve.

Don’t forget to post a comment!

Voila! Bon appétit.