📖 Instructions

1. First things first: Gather your ingredients. Having everything prepped and ready to go makes the whole process smoother than a salsa dancer's moves.
2. Next, dice 1 large chicken breast into bite-sized pieces. Don't go too small, or they'll dry out. Aim for about 1-inch cubes. I usually use boneless skinless chicken breasts, but thighs could works too for a richer flavor. Just make sure you adjust the cooking time a bit.
3. In a medium bowl, marinate the chicken with 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, a pinch of cayenne pepper (if you're feeling bold!), salt, and pepper to taste. Mix it well and let it sit for at least 15 minutes. The longer it sits, the more flavor it soaks up. I sometime prepare this in the morning and let it sit in the fridge all day. You defenetly need to try this sometime!
4. While the chicken is marinating, prepare the plantains. Peel 2 ripe (but still firm!) plantains and slice them into 1/2-inch thick rounds. They should be yellow with some black spots—that's when they're perfectly sweet.
5. Heat 1 tablespoon of coconut oil (or vegetable oil) in a large skillet or wok over medium-high heat. Add the plantains and cook for about 3-4 minutes per side, until they're golden brown and slightly caramelized. Don't overcrowd the pan; cook them in batches if needed. Set them aside when they're done. Man, I love the smell of caramalizing plantains!
6. In the same skillet, add another tablespoon of oil and heat it up. Add the marinated chicken and cook for about 5-7 minutes, or until it's cooked through and slightly browned. Be careful not to overcook it, or it'll get tough. I always use a meat thermometer to be sure is safe to eat. So should you!
7. Add one can (15 ounces) of drained and rinsed black beans to the skillet with the chicken. Stir in 1/4 cup of chicken broth or water to keep things moist. Bring it to a simmer and let it cook for a couple of minutes, allowing the flavors to meld together. This step is important! Don't skip it!
8. Now, add the cooked plantains back into the skillet and gently stir everything together. Make sure the plantains are evenly distributed throughout the mixture. Cook for another minute or two, just to heat everything through.
9. Serve the Cuban Chicken Stir-Fry hot, garnished with fresh cilantro and a squeeze of lime juice. You can serve it over rice or quinoa, or just eat it straight out of the bowl. Trust me, you won't be disappointed. Enjoy the flavor from Havana! You could always try to add a dollop of sour cream as well. One of my friends told me that’s what she does, but, honestly, I think it tastse fine without it.