Why This Recipe Works

Golden plantains meet juicy chicken in a rich, coconut milk–laced skillet meal inspired by the stews of coastal Central and South America. This dish demands plenty of rice to soak up the sauce.

Before You Begin

Look for plantains that are almost completely black and yield to firm pressure, like a ripe avocado. To ensure even cooking, look for chicken breasts of even thickness; if necessary, pound the breasts to even thickness using a meat pounder. Look for sazón with culantro and achiote (also called annatto); avoid those without salt. You can substitute 1½ pounds boneless, skinless thighs for the breasts; cook the thighs to at least 175 degrees, increasing the cooking time range in step 4 to 5 to 7 minutes.

Instructions

Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 large ripe plantains, peeled, quartered lengthwise, and cut into 2- to 3-inch lengths, and cook, turning as needed, until golden brown, 5 to 7 minutes; transfer to bowl.

Pat 4 trimmed boneless, skinless chicken breasts dry with paper towels and sprinkle with 1 teaspoon table salt. Add chicken to fat left in skillet and cook over medium-high heat until browned on first side, about 3 minutes. Transfer chicken to plate browned side up.

Add 1 chopped onion; 2 red bell peppers, seeded and cut into ¼-inch-wide strips; and remaining ½ teaspoon salt to fat left in skillet and cook over medium-high heat until softened, 5 to 7 minutes. Stir in 3 minced garlic cloves and 1 teaspoon sazón and cook until fragrant, about 30 seconds. Stir in 1 can coconut milk, scraping up any browned bits. Nestle plantains and chicken, browned side up, into skillet and add any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer until chicken registers 140 degrees, 6 to 12 minutes.

Uncover, increase heat to medium-high, and cook until chicken registers 160 degrees, 3 to 6 minutes. Sprinkle with 2 tablespoons chopped fresh cilantro and 1 thinly sliced jalapeño chile and serve with lime wedges.