Ripe Plantain And Chorizo Stuffed Chicken Breast With Cilantro Rice And Tamarind Rum Glaze
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 pinch
Salt1 tbsp
Garlic (chopped)1 cup
Tamarind Concentrate1 tbsp
Ginger (chopped)1 cup
Cilantro (fresh)1 cup
Olive OilDirections:
1
Preheat oven to 350 degrees F
2
Season chicken with salt and pepper and set aside
3
Heat oil in a medium skillet over medium-high heat
4
Add plantains and saute until fully cooked
5
Remove from heat and mash to combine with the chorizo and garlic
6
Season, to taste, with salt and pepper
7
Spread the plantain mixture over the chicken breast and fold it over
8
Place chicken in a small roasting pan or baking dish and brush with the glaze
9
Roast in oven for 15 to 20 minutes, or until fully cooked through
10
Serve with Cilantro Rice
11
In a small saucepan, combine all ingredients and bring to a boil over medium-high heat
12
Pour glaze over chicken
13
Make cilantro oil by combining cilantro, oil and salt in a blender
14
Blend until thoroughly combined
15
Place rice in a small saucepan
16
Over medium-low heat, drizzle in the cilantro oil and gently stir to combine with cooked rice
17
Heat until rice is warmed through
18
Serve with chicken