Roast Chicken With Plantains and Onions

photo by Andi Longmeadow Farm


- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 tablespoon hot paprika or 1 tablespoon smoked paprika
- 1 1⁄2 teaspoons ground cumin
- 3⁄4 teaspoon pepper, fresh ground (divided)
- 1⁄2 teaspoon salt
- 3 lbs chicken breasts, and thighs
- 1 tablespoon vegetable oil
- 2 large ripe plantains, peeled and sliced
- 6 garlic cloves, sliced
- 3 onions, sliced
- 1⁄2 cup chicken broth or 1/2 cup white wine
- 2 limes, quartered
directions
- Preheat oven to 375 degrees.
- In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
- In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
- Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
- Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
- Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
- Serve with lime wedges to squeeze over top.
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Reviews
-
Outstanding, outstanding! I was running out of time tonight, and had just gotten some organic chicken thighs and legs from our local store. When I rubbed the Hungarian hot paprika, cumin, and S&P right into the chicken and browned it in the oil. I moved the chicken off to the side a bit, and added the plantains to brown in the browned bits. Terrific! I put the chicken in the pot/with plantains and added a bit of wine with the onions and reduced until it was a juicy bit of delicious topping. We will be making this again, and soon. Thanks, Toni!
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I used leg quarters, which required longer baking time, one hour. The chicken was truly scrumptious. I basted with the chicken broth while the chicken cooked and I made the plantains separate. The chicken is very flavorful and I imagine it is even better baking on the onions and plantains, however I had the satisfy the onionphobes in my family and leave them out!
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