Chicken Ropa Vieja

1. Maduros (Sweet Plantains)

In a skillet, heat canola oil over medium heat. Add the sliced sweet plantains and cook until golden brown on both sides. Sprinkle with kosher salt. Garnish: Garnish with chopped cilantro. Set aside.

2. Chicken Ropa Vieja

In a pot, combine chicken thighs and breasts with water and chicken base. Cook until the chicken is tender and can be shredded easily. Shred the cooked chicken and set aside. In a large skillet, heat blended oil over medium heat. Add smoked paprika, minced garlic, chipotle pepper in adobo, kosher salt, chopped yellow onion, tomato paste, guajillo chile paste, ketchup, and diced red bell pepper. Cook until the vegetables are soft and the mixture is well combined. Add the shredded chicken to the sauce and stir until well coated. Simmer for a few minutes to allow the flavors to meld.

3. Arroz Moro (Rice and Black Beans)

In a pot, bring water to a boil. Add basmati rice, ground cumin, kosher salt, and chopped cilantro. Cook until the rice is tender. In a skillet, heat blended oil over medium heat. Add minced garlic, chopped yellow onion, and diced red bell pepper. Cook until the vegetables are soft. Add canned black beans, vegetable base, a small amount of water, ground cumin, and chipotle pepper in adobo. Simmer until the mixture is heated through and well combined. Mix the cooked rice with the black bean mixture.

4. Combine and Serve

On a serving plate, arrange a portion of chicken ropa vieja, a serving of maduros, and a portion of arroz moro. Sprinkle with crumbled queso fresco and drizzle with Mexican crema.