Chicken Fritaille Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch; drain well.

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add chopped onion and bell pepper and sauté 3–4 minutes until softened and translucent.

Stir in minced garlic and thyme; cook 30 seconds until fragrant.

Add the drained rice to the pan and stir to coat with oil, toasting gently for 1–2 minutes.

Pour in chicken stock, add bay leaf, salt, and black pepper. Bring to a boil uncovered, then reduce heat to low, cover, and simmer 15 minutes.

After 15 minutes, remove lid and gently stir in the black beans. Recover and cook 5–7 more minutes until liquid is absorbed and rice is tender.

Turn off heat, remove bay leaf, squeeze lime over the rice, fluff with a fork, and keep covered while finishing other components.

Trim any excess fat from the chicken pieces and pat dry with paper towels.

In a large bowl, combine buttermilk with 1/2 tsp salt, 1/2 tsp black pepper, garlic powder, and onion powder. Add the chicken, submerging pieces, cover, and refrigerate for at least 1 hour (up to overnight) to tenderize and season.

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. In a shallow dish whisk together flour, cornstarch, paprika, baking powder, remaining 1 tsp salt, and 1 tsp black pepper.

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy; maintain temperature between 325–350°F while frying.

Remove each piece of chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to adhere a good coating. Shake off excess.

Fry chicken in batches without crowding, skin-side down first, for 12–15 minutes for thighs/drumsticks, turning halfway, until golden brown and internal temperature reaches 165–175°F. Adjust time for piece size.

Transfer fried chicken to a wire rack set over a baking sheet and rest 5 minutes before serving to keep crisp.

In a heatproof bowl or jar, combine vinegar, water, sugar, salt, and freshly ground black pepper. Stir until sugar and salt dissolve.

Pack shredded cabbage, julienned carrot, and sliced hot pepper into the jar or bowl. Pour the vinegar mixture over the vegetables ensuring they are submerged. Press down to remove air pockets.

Let pikliz sit at room temperature for 30 minutes, then cover and refrigerate for at least 1 hour before serving (overnight is best for more flavor). Stir or shake before using.

In a large bowl toss mixed greens, sliced tomato, cucumber, and red onion.

Whisk together olive oil, lime juice, salt, and black pepper then drizzle over salad and toss gently just before plating.

Sweet Plantains (Maduros)

Peel ripe plantains and slice on the bias into 1/2-inch thick pieces. Heat 1/4 cup vegetable oil in a skillet over medium heat. Fry plantain slices in batches until deeply golden and caramelized, about 2–3 minutes per side. Transfer to paper towels and season lightly with salt.

Green Plantains (Tostones)

Peel green plantains, slice into 1-inch thick pieces. Fry in 1/4 cup oil over medium-high heat until edges are light golden, about 3–4 minutes. Remove and flatten each piece with a tostonera or bottom of a heavy glass. Return flattened rounds to hot oil and fry again 1–2 minutes per side until crisp and golden. Drain on paper towels and season with salt.

Divide fragrant rice with black beans among 4 plates.

Place 1–2 pieces of crispy fried chicken beside the rice on each plate.

Add a generous spoonful of pikliz alongside the chicken to provide tang and heat.

Serve a portion of the dressed fresh salad on each plate for brightness and crunch.

Add 1–2 plantain pieces (sweet or green) to each plate, garnish everything with chopped cilantro or parsley and a lime wedge. Serve immediately so chicken remains crispy.