Plantains are like a hard, green-skinned banana, but have a firmer texture and are not as sweet. Green plaintain is used in savory dishes as a vegetable accompaniment. As they ripen, they become yellow and softer, and can be used in dessert dishes.

Because of their firmness, they keep their shape well when cooked. In Latin America they are used in the same way as potatoes. Sweet potatoes or yams can be used if plantain is not available.
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Chicken with Yellow Rice
Serves: 6

Bijol, or Annato, is a natural food coloring, often used as a substitute for saffron. It doesn’t duplicate the taste of saffron, but then the rather overrated saffron doesn’t taste of too much anyway. The powder is available at most Mexican/Latin food markets.

1 whole chicken, jointed
1/2 lemon
1/2 orange
1 small green pepper, chopped
1 small onion, chopped
3 cloves garlic, finely chopped
1 bay leaf
1/4 teaspoon ground pepper
1/2 teaspoon bijol
3/4 cup tomato sauce
3 tablespoons olive oil
1 teaspoon salt
1/4 cup dry white cooking wine
1 8-1/2 ounce can small peas
1 10-1/2 ounce can asparagus
2 cups rice
1/2 bottle of beer pimentos for garnish
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