2 pounds boneless chicken pieces (breast tenderloins)
3 teaspoons ground cumin
2 teaspoon chile powder
4 teaspoons kosher salt, more as needed (2 & 2)
3 teaspoons dried oregano (2 & 1)
1 teaspoon black pepper (1/2 & 1/2)
3 teaspoon finely grated orange zest plus the juice of 2 oranges (about 2/3 cup)
3 teaspoon finely grated lime zest plus the juice of 1 lime, more as needed
3 tablespoons extra-virgin olive oil, more as needed
5 large sweet, very ripe plantains (they should be black and yellow), peeled and sliced into 1/2-inch rounds
1 large onion, diced
1 red bell pepper, diced
1 28-ounce can chopped tomatoes
1 cup sliced pitted green olives
Chopped cilantro, for serving
Mix cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat chicken in a zip lock bag with this mixture and then add 1 tablespoon oil. Refrigerate at least 2 hours or overnight.
Place a large fry pan over medium-high heat with olive oil and add seasoned chicken pieces.Cook chicken pieces until golden brown. Transfer chicken to a bowl.
Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
Add remaining olive oil to pan. Stir in onion, bell pepper and a pinch of salt. Cook until vegetables are softened. Add remaining 1 teaspoon oregano and cook 1 minute.
Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.