Today was one of those days that I didn’t feel like cooking anything but did feel a little bit nostalgic about my country, the Dominican Republic, my family, and the great food that I eat every time I go to visit my mother. So, I took some sweet plantains and some chicken thighs, and said “what better way could there be to feel a little bit closer to my roots than with this food.” Here is my version with an added touch from our Fresh Garlic Cottonseed Oil.
Roasted Chicken Thighs with Sweet Plantain Mash (Mangú)
Product used: Fresh Roasted Garlic Cottonseed oil from Acala Farms Dish: Dominican Inspired dish Sweet Plantain Mangú with Roasted Chicken and Sautéed Veggies.
- 4 Chicken thighs
- 5-6 Sweet Plantains
- 1 Red Onions
- 1 Red Pepper
- 1 Green Pepper
- 1 Yellow Pepper
- 3 spoons Garlic
- 1 Spoon Dry Thyme
- 1 Spoon Dry Sage
- 6 Spoon Olive oil
- Salt & pepper
- 5 Teaspoons of milk- Fat Free or your preference
- 2 Teaspoons Fresh Roasted Garlic Cottonseed oil from Acala Farms
- Heat oven to 380F
- Pat and dry the chicken thighs and put aside.
- In a mortar, spoon some garlic, salt, pepper, dry sage, dry thyme, 1 tsp of olive oil. Mash until becomes a paste, then add the other 5 tsp of olive oil.
- Pour the mixture over the chicken and with your hands give a good massage to the chicken to help penetrate the flavor into the meat.
- Put the chicken in a sheet pan and bake for 25 minutes.
- Put the sweet plantains in a pot and boil for 15 minutes, checking around the 10 min mark, piercing the plantain with a fork to see if soft.
- Drain the water and in the same pot put some of the Fresh Garlic Cottonseed oil or any other flavors from our cottonseed collection and mash until reaches a creamy texture.
- In another frying pan, add the olive oil and Sautéed the peppers, onion and garlic until it has the tenderness that you usually like your veggies.
- Now let’s start to assemble the dish: First put the mash sweet Plantain(Mangú), then put the peppers and onions, and then the chicken thighs right on top.