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Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Peel and mince the ginger. Remove and discard the collard green stems; roughly chop the leaves. Peel the plantain and cut into ¾-inch-thick rounds. Halve the lime.
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the collard greens and ¾ cup of water; season with salt and pepper. Simmer, stirring occasionally, 15 to 17 minutes, or until the collard greens are wilted and tender. Remove from heat and set aside in a warm place.
While the collard greens stew, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.
Add a thin layer of olive oil to the pan of reserved fond; heat on medium until hot. Add the plantain in a single, even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and tender when pierced with a knife. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.
Heat the same pan on medium-high until hot. Add the lime, cut sides down. Cook 1 to 3 minutes, or until charred. Remove from heat and set aside to cool. Transfer the cooked chicken to a cutting board; thinly slice crosswise on an angle. Divide the stewed collard greens, sliced chicken and maduros between 2 plates. Garnish with the charred lime. Enjoy!
Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Peel and mince the ginger. Remove and discard the collard green stems; roughly chop the leaves. Peel the plantain and cut into ¾-inch-thick rounds. Halve the lime.
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the collard greens and ¾ cup of water; season with salt and pepper. Simmer, stirring occasionally, 15 to 17 minutes, or until the collard greens are wilted and tender. Remove from heat and set aside in a warm place.
While the collard greens stew, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.
Add a thin layer of olive oil to the pan of reserved fond; heat on medium until hot. Add the plantain in a single, even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and tender when pierced with a knife. Transfer to a paper towel-lined plate and immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.
Heat the same pan on medium-high until hot. Add the lime, cut sides down. Cook 1 to 3 minutes, or until charred. Remove from heat and set aside to cool. Transfer the cooked chicken to a cutting board; thinly slice crosswise on an angle. Divide the stewed collard greens, sliced chicken and maduros between 2 plates. Garnish with the charred lime. Enjoy!
Tips from Home Chefs