4 T Old Havana
3 C plantains, chopped
1 C chopped onions
1 large can (about 2 C) pineapple chunks with juice
1 C black beans
6 chicken thighs
2 T oil
½ C chopped bell peppers
1 C chicken stock

Coat chicken with 3 T of Cuban Seasoning. Heat large pan, add oil and brown chicken 5 Min per side. Remove. Pour off excess oil.

Add plantains, onions and 1 T Seasoning. Cook medium heat until plantains soften (8-10 Min). Add pineapple with juice and bell peppers. Sauté 4 Min. Add black beans and stock. Return chicken to pan and simmer until chicken is cooked (15-20 Min).

Yield: 6 appetizer portions