Instructions
Step 1: Pat the chicken drumsticks dry and season generously with salt, pepper, paprika, and thyme.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat and add minced garlic, letting it bloom for 30 seconds.
Step 3: Place the seasoned drumsticks in the hot oil and sear on all sides until golden brown, about 8-10 minutes total. Reduce heat and cook through until the internal temperature reaches 165°F, another 10-12 minutes.
Step 4: While the chicken cooks, warm the cooked rice in a separate pot with the beans and 1 tbsp oil, seasoning to taste.
Step 5: Heat 2 tbsp oil in another pan and fry the plantain slices until caramelized and golden on both sides, about 3-4 minutes per side.
Step 6: Arrange everything on a plate: rice and beans in the center, chicken drumsticks on one side, fried plantains stacked nearby, and fresh avocado, tomato slices, and lettuce on the remaining space.
Storage and Reheating Tips
Store leftover components separately in airtight containers for up to three days. The chicken keeps best in its own container, away from the rice and plantains, to maintain the best textures.
Reheat the chicken gently in a 325°F oven for about 10 minutes to keep it moist and tender. Warm rice and beans together on the stovetop with a splash of water if needed.
Fried plantains are best enjoyed fresh, but you can reheat them briefly in a hot skillet. Save the fresh sides like avocado, tomato, and lettuce for just before serving to keep them crisp and bright.
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