Plantain Rice With Chicken And Salsa Verde Recipe

Name: Plantain Rice With Chicken And Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 plantains firm, peeled and cut into 4-inch pieces; 1 1/2 teaspoons salt divided; 1 teaspoon coarsely ground black pepper; 1 teaspoon cajun seasoning; 2 pounds chicken thighs and drumsticks, about 4 each; 5 tablespoons olive oil divided; 1 clove garlic minced; 3 tablespoons sliced shallots; 1 teaspoon grated lemon peel; 2 cups chicken broth; 1 cup mint leaves; 1 cup parsley leaves; 1 serrano pepper small, seeded; 2 whole cloves garlic; 2 tablespoons white balsamic vinegar

Servings: persons

2 plantains firm, peeled and cut into 4-inch pieces
1 1/2 teaspoons salt divided
1 teaspoon coarsely ground black pepper
1 teaspoon cajun seasoning
2 pounds chicken thighs and drumsticks, about 4 each
5 tablespoons olive oil divided
1 clove garlic minced
3 tablespoons sliced shallots
1 teaspoon grated lemon peel
2 cups chicken broth
1 cup mint leaves
1 cup parsley leaves
1 serrano pepper small, seeded
2 whole cloves garlic
2 tablespoons white balsamic vinegar

1
Attach Spiralizer Attachment to KitchenAid(R) Stand Mixer. Center one plantain section on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of plantain. Place medium bowl below blade to catch plantains. Turn stand mixer to speed 4 and process until blade reaches end of plantain. Repeat with remaining plantains. Place plantains in food processor; pulse 4 times or until plantains are finely chopped and resemble rice. Set aside.
2
Combine 1 teaspoon salt, black pepper and cajun seasoning in small bowl; rub over all sides of chicken. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook chicken in batches 5 to 7 minutes or until browned on all sides, adding additional 1 tablespoon oil between batches. Transfer chicken to plate.
3
Heat remaining 1 tablespoon olive oil in same skillet. Add shallots and minced garlic; cook 1 minute, stirring constantly. Add plantains, remaining 1/2 teaspoon salt and season with additional black pepper, if desired; cook 4 minutes, stirring occasionally. Add broth and lemon peel, stirring to scrape up browned bits. Top with chicken.
4
Bake 30 to 35 minutes or until chicken is cooked through (165u00b0F) and liquid is absorbed.
5
For salsa verde, combine mint, parsley, serrano pepper and 2 whole cloves garlic in KitchenAid(R) Food Processor; pulse 10 times or until finely chopped. With food processor running, add remaining 2 tablespoons olive oil in thin steady stream. Transfer to small bowl; stir in vinegar. Serve with
6
chicken and plantains.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 plantains firm, peeled and cut into 4-inch pieces, 1 1/2 teaspoons salt divided, 1 teaspoon coarsely ground black pepper, 1 teaspoon cajun seasoning, and more.

Yes, Plantain Rice With Chicken And Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Plantain Rice With Chicken And Salsa Verde

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