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1. Season the chicken breasts with salt, black pepper, oregano, paprika, the juice of 1 lime and 1 tbsp of the vegetable oil. Let marinate while you prepare everything else, at least 15 minutes.
1 tbsp vegetable oil,
2 piece chicken breasts,
1 piece limes,
1 tsp dried oregano,
1 tsp paprika,
salt,
black pepper
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2. Finely shred the cabbage, dice the tomato, and grate the carrot. Toss together with the juice of the remaining lime and a pinch of salt. Slice the avocado just before serving.
1 piece limes,
0.2 piece cabbage,
1 piece tomato,
1 piece carrot,
1 piece avocado,
salt
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3. Finely chop the yellow onion, garlic, and red bell pepper, and divide into two portions: one for the rice and one for the beans. Roughly chop the fresh cilantro.
1 piece yellow onion,
3 clove garlic,
0.5 piece red bell pepper,
0.2 cup fresh cilantro
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4. Heat 1 tbsp vegetable oil in a small pot over medium heat. Sauté half of the onion, garlic, and pepper for 3 minutes until soft. Stir in the long-grain white rice and a pinch of salt for 1 minute, then add the water. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Rest off the heat, covered, for 5 minutes, then fluff.
0.8 cup long-grain white rice,
1.5 cup water,
0.5 piece yellow onion,
1.5 clove garlic,
0.2 piece red bell pepper,
1 tbsp vegetable oil,
salt
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5. Meanwhile, heat 1 tbsp vegetable oil in a saucepan over medium heat. Sauté the remaining onion, garlic, and pepper for 3 minutes. Add the ground cumin and stir for 30 seconds. Add the canned black beans with their liquid and the Worcestershire sauce. Simmer 10 minutes, mashing a few beans to thicken, then stir in half the cilantro and season with salt.
0.5 piece yellow onion,
1.5 clove garlic,
0.2 piece red bell pepper,
1 tbsp vegetable oil,
1 can canned black beans,
1 tsp ground cumin,
0.1 cup fresh cilantro,
1 tsp Worcestershire sauce,
salt
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6. Peel the ripe plantains and slice diagonally into 1 cm thick pieces. Heat the remaining vegetable oil in a large skillet over medium heat and fry the plantains 2 to 3 minutes per side until deep golden and caramelized. Drain on paper towels and sprinkle with a pinch of salt.
1 tbsp vegetable oil,
2 piece ripe plantains,
salt
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7. Cook the marinated chicken in a hot skillet over medium-high heat for 6 to 7 minutes per side, until golden and the internal temperature reaches 74°C (165°F). Rest 5 minutes, then slice.
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8. Plate each portion with a scoop of rice, a scoop of black beans, fried plantains, sliced chicken, and the salad topped with avocado slices. Garnish with the remaining cilantro.
0.1 cup fresh cilantro
