Use firm plantains, which won't go mushy when browned. Try smoked paprika for a different flavour, or try sweet paprika.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2004
In small bowl, combine paprika, cumin, 3/4 tsp (4 mL) of the salt and 1/4 tsp (1 mL) of the pepper; rub over chicken.
In shallow Dutch oven or large deep ovenproof skillet , heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken. Transfer to plate.
Add remaining oil to pan; brown plantains, turning once, about 2 minutes. Transfer to separate plate.
Drain off any fat in pan. Add garlic, onions and remaining salt and pepper; cook until onions are softened, 5 minutes. Add wine and bring to boil, scraping up brown bits from bottom of pan.
Return plantains to pan. Arrange chicken and any accumulated juices on top. Bake in 375°F (190°C) oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes. Serve with lime wedges to squeeze over top.
Nutritional facts <b>Per serving:</b> about
- Sodium 683 mg
- Protein 41 g
- Calories 532.0
- Total fat 25 g
- Cholesterol 130 mg
- Saturated fat 6 g
- Total carbohydrate 36 g
- Iron 21.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 20.0
- Vitamin C 33.0