Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
2 tb Butter
6 Cloves of garlic, peeled and
Thinly sliced
2 Jalapenos, stem and seeds
Discarded, minced
2 lg Carrots, peeled and chopped
Medium
1 lg Stalk celery, chopped
Medium
1 md Red onion, chopped medium
2 Bay leaves, broken
1 tb Ground black peppercorns
1 ts Cayenne
1/4 c Spanish Sherry wine vinegar
1/2 c Sherry
1 c Black beans, rinsed, picked
Over for stones and soaked
Overnight
7 c Chicken stock
Spice rub:
2 ts Cumin seeds
2 Black peppercorns
1 ts Yellow mustard seeds
1 ts Cloves
1 ts Dried chilies (finely
Ground) i.e. habaneros are
My choice
1 ts Dried ginger
1 ts Ground cinnamon
2 ts Dark brown sugar
1 ts Salt
Mofongo:
1 Very ripe plantain, peeled
And cut into 1/2-inch size
Pieces
2 oz Foie gras, cut into small
Pieces
2 oz Butter, cut into small
Pieces
Salt and pepper, to taste
For the chicken:
4 Skin on chicken breasts
1/4 c Cornmeal
1/4 c Flour
Salt and pepper, as desired

For the beans:

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