Rum-Spiked Mojo Chicken with Plantain-Pepper Hash

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/4 cup dark rum
• 6 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons Key West Select Blend (plus extra for finishing)
• 2 large ripe plantains, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 1 (15-oz) can black beans, drained and rinsed
• 2 tablespoons olive oil (for hash)
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Confidence is the best ingredient.
2. In a large bowl, whisk olive oil, orange juice, lime juice, rum, garlic, oregano, cilantro, cumin, smoked paprika, and 2 teaspoons Key West Select Blend.
3. Pat chicken thighs dry and add to marinade. Toss well, cover, and chill 30 minutes (or up to 2 hours).
4. Arrange chicken thighs skin-side up on prepared baking sheet. Roast 30–35 minutes until skin is shatter-crisp and juices run clear.
5. While chicken roasts, heat 2 tablespoons olive oil in a 12-inch skillet (medium-high). Add plantains. Cook 4 minutes, flipping to caramelize both sides — crispy, not soggy — you got me?
6. Add peppers and red onion. Sauté 3 minutes until just softened.
7. Stir in black beans, season with salt, pepper, and another pinch of Key West Select Blend. Toss and cook 2 more minutes; remove from heat.
8. Plate plantain-pepper hash. Top with chicken. Sprinkle extra Key West Select Blend and fresh cilantro.
9. DUNZO!
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