Venezuelan Cachapa Chicken Steak with Black Beans and Plantains – A Flavorful Fusion Dish

Allergens

Wheat (in cachapas) - Dairy (in queso blanco, optional)

Ingredients

• 4 large boneless, skinless chicken breasts
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 4 large cachapas (pre
• made or homemade)
• 2 cups cooked black beans
• 2 ripe plantains
• 2 tablespoons vegetable oil
• 1 cup grated queso blanco (optional)

Instructions

1. In a small bowl, mix together the paprika, cumin, coriander, salt, and pepper. Rub the spice mixture onto both sides of each chicken breast.
2. Heat a large skillet over medium heat. Add the chicken breasts and cook for 6 8 minutes per side or until cooked through. Remove from the skillet and let rest for a few minutes before slicing.
3. While the chicken is resting, heat another skillet or griddle over medium heat. Warm the cachapas for 1 2 minutes on each side.
4. Peel and slice the plantains into 1/2 inch thick rounds. In a separate pan, fry the plantains in vegetable oil until they're golden brown and slightly crispy, about 3 4 minutes per side. Remove from heat and set aside.
5. To assemble, place a warm cachapa on each plate, top with sliced chicken, black beans, and fried plantains. If desired, sprinkle with grated queso blanco.

Chef’s Insight

The combination of spices used on the chicken gives this dish a unique Venezuelan twist, while still being approachable for those new to the cuisine.

Notes

Feel free to adjust the seasonings to suit your taste preferences. You can also add salsa or hot sauce for an extra kick.