Dominican Mangú with Braised Chicken

Ingredients

• 4 green plantains, peeled and cut into chunks
• 2 tbsp unsalted butter
• 1/2 cup warm milk
• 1 tsp kosher salt, divided
• 1 tbsp olive oil
• 1 1/2 lb boneless, skinless chicken thighs
• 1 red onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 can tomato sauce
• 1/2 cup chicken broth
• 1 tsp dried oregano, 1 tbsp red wine vinegar and cilantro

Steps

1. Boil plantains in salted water until very tender, about 18 minutes. Reserve 1/2 cup cooking water.
2. Mash plantains with butter, milk, half the salt and enough reserved water for a fluffy texture. Keep covered and warm.
3. Heat oil in a skillet and brown chicken. Add onion, garlic and bell pepper, cooking until fragrant.
4. Add tomato sauce, broth and oregano. Cover and simmer until chicken reaches 165°F and the sauce is thick, 14 to 16 minutes.
5. Toss a few onion slices with vinegar and a pinch of salt. Serve chicken and sauce over mangú with onions and cilantro.

Allergen note: Contains milk. Check tomato sauce and broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.