-
1
Peel plantain and cut in half lengthwise.
-
2
Remove vein and discard.
-
3
In a large saucepan, add cut plantains; cover with water and bring to boil.
-
4
Add salt, cover and continue to cook for about 3 minutes or until done.
-
5
To test for doneness, insert a fork into the plantain and it should penetrate easily.
-
6
Remove plantain into a large mixing bowl.
-
7
Mash plantain.
-
8
Add egg and mix thoroughly until well blended.
-
9
Preheat oven to 350 degrees F.
-
10
Prepare a cookie sheet by lining with 2 pieces of parchment paper.
-
11
Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
-
12
In a large frying pan add chicken, sprinkle with salt and pepper.
-
13
Add bay leaf, butter and water and bring to boil.
-
14
Reduce heat to medium; cover, but leave a slight opening for steam to escape.
-
15
Cook for 5 minutes.
-
16
Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
-
17
Add additional water if required while cooking, (DO NOT LET DRY.).
-
18
When chicken is done, remove and let cool for a few minutes in order to handle.
-
19
Shred chicken into a mixing bowl.
-
20
Remove bay leaf and discard.
-
21
Remove onions from frying pan with a slotted spoon and add to the chicken.
-
22
Make sure the onions are quite dry when adding to the shredded chicken.
-
23
Add mixed vegetables and mix well to blend.
-
24
Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
-
25
Begin rolling plantain over vegetables, using the parchment paper to assist.
-
26
Remove parchment paper as you are rolling.
-
27
Leave rolled plantain on the cookie sheet.
-
28
Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
-
29
Remove from oven and let sit for 5 minutes to rest.
-
30
Cut into 1 inch slices and serve.
-
31
Serve with cooked rice or with a salad.
