Directions

• Chicken & Champagne Sauce:
• Blend 16 cloves of garlic with lime and sour orange juice.  Add 1 tsp oregano and 2 tsp salt to the mixture.  Add the champagne or champagne vinegar and mix.
• Pour this marinade and rub all over the chicken and under the skin.  Add some olive oil along with bay leaves and julienned onion
• Marinade at least 3 hours preferably overnight.
• Roast in an oven at 375°F for 45 – 60 minutes. Pour some of the pan juices over chicken, then increase the heat to 400°F for 10 minutes to crisp the skin.  
• During those 10 minutes, you can deglaze the pan with dry white wine or more champagne or champagne vinegar.
• Reserve champagne juice to serve over chicken and rice.
• Garlic Basmati Rice:
• Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.
• Pour out excess oil then return to the stove.
• Add 2 tbsp butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavor.
• Add rice, stir to coat in garlic butter.
• Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low.
• Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
• Remove from stove but leave lid on. Rest for 10 minutes.
• Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish. Sprinkle with crispy garlic. Serve.
• Sweet Plantains:
• Trim ends of plantains, peel, and cut diagonally into 1″ pieces.
• ​Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.
• Black Beans:
• In a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften. 
• Add the undrained black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking. 
• Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!