Caribbean Braised Chicken Thighs with Steamed Green Plantain and Sautéed Kale

In a heavy-bottomed pot, sear the chicken thighs over medium-high heat until the skin is deeply golden and rendered. Remove chicken and set aside.

In the same pot, sauté the diced onions and minced garlic until fragrant and softened.

Return the chicken to the pot with a splash of water, cover, and braise on low heat for 25-30 minutes until the meat is tender and pulling away from the bone.

Meanwhile, peel the green plantains and slice into rounds. Steam them in a separate basket until tender and starchy, about 15 minutes.

In a wide pan, quickly sauté the kale with a tablespoon of water until it wilts and turns bright green, seasoning with salt and pepper.

Plate the braised chicken alongside the steamed plantain and garlicky greens. Spoon the pan juices over the chicken to serve.