Latin-Style Roasted Chicken with Rice, Black Beans & Plantains

Ingredients

For the Roasted Chicken

• 1 whole chicken (about 1.5–2 kg), cut into pieces

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried oregano

• ½ teaspoon chili powder (optional)

• Juice of 1 lime or lemon

For the White Rice

• 1 cup long-grain white rice

• 2 cups water or chicken broth

• ½ teaspoon salt

For the Black Beans

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 can (400 g / 15 oz) black beans, drained and rinsed

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon ground cumin

• 2 tablespoons water or broth

For the Fried Plantains

• 2 ripe plantains, sliced

• Vegetable oil, for frying

• A pinch of salt

For Serving

• 1 ripe avocado, sliced

• Fresh parsley or cilantro, chopped

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Instructions

1. Marinate the Chicken

• In a bowl, mix olive oil, salt, pepper, paprika, cumin, garlic powder, onion powder, oregano, chili powder, and lime juice.

• Rub the marinade evenly over the chicken pieces.

• Cover and marinate for at least 30 minutes (or up to overnight for deeper flavor).

2. Roast the Chicken

• Preheat oven to 200°C (400°F).

• Place chicken pieces skin-side up on a baking tray.

• Roast for 40–50 minutes, turning once, until the skin is golden brown and crispy.

• Internal temperature should reach 165°F (74°C).

• Let rest for 5 minutes before serving.

3. Cook the Rice

• Rinse rice under cold water until clear.

• In a pot, combine rice, water, and salt.

• Bring to a boil, then reduce heat to low.

• Cover and cook for 15 minutes, until water is absorbed.

• Fluff with a fork and set aside.

4. Prepare the Black Beans

• Heat olive oil in a small pan over medium heat.

• Add garlic and sauté for 30 seconds.

• Add black beans, salt, pepper, cumin, and water.

• Simmer for 5–7 minutes until warm and slightly saucy.

5. Fry the Plantains

• Heat oil in a pan over medium heat.

• Fry plantain slices for 2–3 minutes per side until golden and caramelized.

• Remove and sprinkle lightly with salt.

6. Assemble the Plate

• Arrange roasted chicken on the plate.

• Add a portion of rice and black beans.

• Serve with fried plantains and sliced avocado.

• Garnish with chopped parsley or cilantro.

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Tips

• Use ripe (yellow with black spots) plantains for sweetness.

• Broth instead of water adds more flavor to rice and beans.

• Letting the chicken rest keeps it juicy.