Piñon (Spanish Stovetop Pot Pie)

Instructions

Grind the chicken, green pepper, cilantro, culantro, garlic and onion together in a food processor or with a mixer's grinder attachment. Cook the mixture in a large nonstick skillet with adobo to taste until lightly browned, then stir in the tomato paste, tomato sauce, salt and pepper. Cook about 2 minutes more, turn off the heat and let it rest.

Boil the fresh string beans until crisp-tender, then drain and set aside. If you are using canned French-style beans, just drain them.

Peel the plantains and slice them lengthwise into strips ¼ to ½ inch thick. Fry them in a little oil over medium heat until lightly browned on both sides, then move them to a dish.

Peel the potatoes and cut them into french fries. Fry them in oil in a skillet until golden, then lift them out and set aside.

Beat 3 eggs in one bowl with a pinch of salt and pepper, and the other 3 eggs in a second bowl with salt and pepper to taste. Keep both bowls ready.

Heat just enough oil to coat the bottom of a large 14-inch lidded nonstick skillet over medium heat. Pour in the first bowl of eggs and swirl to coat the pan. When the eggs begin to set, take the pan off the heat.

Layer half the plantains over the eggs, then half the string beans, then half the fries. Spread all the meat mixture on top, then add the remaining fries, string beans and plantains in that order.

Pour the second bowl of eggs over the top. Cover and cook over medium-low heat until the top eggs have puffed up and set.

Place the skillet lid over the pan, invert the pan to turn the piñon out onto the lid, then slide it back into the pan upside down. Cover and cook another 5 to 10 minutes, until done.

Serve with rice and beans or another side of your choice.