Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 cup of cooked and shredded chicken
- 1 cup of cooked black beans
- 1/2 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of chicken broth
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- 9-inch pie dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, green bell pepper, and garlic, and sauté for 3-4 minutes until the vegetables are soft.
3. Add the sliced plantains to the skillet and cook for 5-6 minutes until they are lightly browned.
4. Add the shredded chicken, black beans, cumin, oregano, smoked paprika, and cayenne pepper to the skillet. Stir well to combine.
5. Pour the chicken broth into the skillet and bring the mixture to a simmer. Cook for 5-7 minutes until the broth has reduced and the mixture is thick.
6. Remove the skillet from the heat and stir in the chopped cilantro and grated Parmesan cheese. Season with salt and pepper to taste.
7. Transfer the mixture to a blender or food processor and pulse until it is smooth.
8. Pour the mixture into the pie dish and bake for 25-30 minutes until the top is golden brown.
9. Remove the pie from the oven and let it cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 38g
Protein: 18g
Fiber: 8g
Sugar: 11g
Substitutions for ingredients:
- Instead of chicken, you can use ground beef, turkey, or pork.
- Instead of black beans, you can use kidney beans or pinto beans.
- Instead of Parmesan cheese, you can use cheddar or Monterey Jack cheese.
Variations:
- Add diced tomatoes or tomato sauce to the filling for a more saucy pie.
- Top the pie with sliced avocado or sour cream before serving.
- Use sweet potatoes instead of plantains for a different flavor.
Tips and tricks:
- Make sure the plantains are ripe but not too soft.
- You can use a store-bought pie crust instead of making your own.
- If the filling is too thick, add more chicken broth to thin it out.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables.
- Cut the pie into wedges and garnish with fresh cilantro or sliced avocado.
Garnishes:
- Fresh cilantro
- Sliced avocado
- Sour cream
Pairings:
- White rice
- Cornbread
- Roasted sweet potatoes
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Roasted vegetables (such as broccoli, carrots, or Brussels sprouts)
- Black bean and corn salad
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes to reduce the liquid.
- If the pie crust is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store any leftover pie in the refrigerator within 2 hours of cooking.
Food history:
- Chango is a traditional Cuban dish made with mashed plantains and pork.
- Plantains are a staple food in many Latin American and Caribbean countries.
Flavor profiles:
- Savory
- Spicy
- Smoky
- Sweet
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into wedges and serve on individual plates.
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Taste: Sweet, Savory, Creamy, Nutty, Caramelized