Like many recipes in the book, our Caribbean Bowl was made by accident. A ripe plantain, a pantry full of canned black beans, and some collard greens from our farm share led to a deliciously satisfying dinner with tons of unique flavors you don’t often find in mountain towns.
Don’t let all the individual prep work overwhelm you, nothing is that hard to cook if you’re comfortable with a little multitasking. You can also make some of the sides a day ahead like the rice, beans, and Cilantro Lime Avocado Sauce. Plus, think of it as a way to get well acquainted with every burner on your stove—all at once!
2 1/2 lb. bone-in chicken thighs
1 1/2 cups white rice
1 14 oz. can full fat coconut milk
½ tsp. granulated sugar
1 tsp. salt, divided
1 14 oz. can black beans
1 tsp. black pepper
½ small white onion, finely chopped
1 clove garlic, minced
1/2 tsp. dried oregano
1 tsp. ground cumin
2 ripe plantains, sliced
¼ cup coconut oil
2 Tbsp. butter
1 bunch collard greens or kale
⅓ cup lime or lemon juice
¼ cup soy sauce
5 green onions, chopped
3 cloves garlic, peeled and sliced in half
1 jalapeño, roughly chopped with stem removed*
1 Tbsp. brown sugar
1 Tbsp. fresh ginger, chopped
1 tsp. black pepper
1 tsp. allspice powder
1/2 tsp. dried thyme
1/4 tsp. ground cumin
½ tsp. ground nutmeg
½ tsp. ground cinnamon
Sliced avocado or Cilantro Lime Avocado Sauce
*Can sub habanero for the jalapeño for extra spice.
Add all the ingredients for the chicken marinade to a food processor or large blender and process until the mixture becomes a thick paste.
Place chicken into a gallon plastic bag or wide bowl. Pour marinade over chicken, cover it, and place it in the fridge for 30 minutes (or up to 5 hours if you have time).
Once the chicken is done marinating, preheat your oven to 400°F.
Place parchment paper on a baking sheet and spread marinated chicken out on top.
Bake for 35-40 minutes.
While the chicken is baking, fill a small pot with rice and add coconut milk, ½ cup water, ½ tsp. salt and sugar. Bring to a boil on stovetop then simmer for 10 minutes until fully cooked.
Add the can of black beans to a separate pot and heat to medium. Add ½ tsp. salt, pepper, oregano, and cumin and stir well. Add white onions and garlic and stir occasionally.
Heat a large cast iron skillet to medium high with 2 Tbsp. coconut oil.
Once oil is melted, add plantains and cook until brown on each side, but still soft, about 2 minutes. Transfer them to a plate with a paper towel on top and add remaining coconut oil and plantains.
Melt butter in the same cast-iron skillet and add kale or collards. Add salt to taste.
Serve all together in a very large bowl and top with cotija cheese, sliced avocado or Cilantro Lime Avocado Sauce.