KUMUHANA Recipe
Tender marinated chicken grill-roasted with onion, garlic, and lemon, alongside our fresh corn salad. Served with fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.
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Ingredients
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Marinated Chicken
Corn Salad
Fried Plantains
Stewed Yellow Beans
Rice
Method
Marinated Chicken
Marinate Chicken
Add the chicken thighs to the marinade and ensure they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Corn Salad
Prepare Ingredients
In a large bowl, combine fresh corn kernels, diced red bell pepper, sliced green onions, and chopped cilantro.
Dress Salad
Drizzle lime juice over the salad and season with salt and black pepper. Toss well to mix and serve chilled.
Fried Plantains
Slice Plantains
Peel and slice ripe plantains diagonally into 1/2 inch thick pieces.
Fry Plantains
Heat vegetable oil in a frying pan over medium heat. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
Stewed Yellow Beans
Prepare Beans
Rinse and soak the yellow beans in water for at least 4 hours or overnight.
Cook Beans
In a pot, sauté chopped onion and minced garlic until translucent. Add soaked beans and vegetable broth. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, until beans are tender.
Rice
Cook Rice
In a pot, combine long-grain rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and liquid is absorbed.