1.Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
2.Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
3.Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
4.Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
5.Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 557 (65%)|
|Amt Per Serving||% DV|
|Total Fat 61.9g||83 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 255.1mg||79 %|
|Sodium 1460mg||50 %|
|Potassium 823.9mg||22 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 5.2g|
|Protein 64.3g||92 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 857
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