Mampostial

Ingredients

Vegetable oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Paprika

1 teaspoon

Cumin

1 teaspoon

Fresh cilantro

1/4 cup, chopped (plus more for garnish)

Tomato

1, diced

Red bell pepper

1, diced

Garlic

3 cloves, minced

Onion

1, chopped

Chicken thighs

4, skinless and boneless

Ripe plantains

2, peeled and cut into thick slices

Instructions

1. Preheat the oven to 375°F (190°C).
2. Peel the plantains and cut them into thick slices (about 1 inch).
3. In a large skillet over medium-high heat, heat the vegetable oil.
4. Season the chicken thighs generously with salt, black pepper, cumin, and paprika.
5. Add the chicken thighs to the skillet and cook until browned on both sides, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the chopped onion, minced garlic, diced red bell pepper, and diced tomato. Sauté the vegetables until softened, about 5 minutes.
7. Return the chicken thighs to the skillet and sprinkle in the chopped cilantro. Mix well to combine.
8. In a greased baking dish, arrange the slices of plantain in a single layer.
9. Place the seasoned chicken thighs on top of the plantains.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the plantains are tender.
12. Serve the Mampostial hot, garnished with additional chopped cilantro if desired.