Plantain Rice With Chicken And Salsa Verde

1. 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. 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. 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. 4

   Bake 30 to 35 minutes or until chicken is cooked through (165u00b0F) and liquid is absorbed.

5. 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. 6

   chicken and plantains.

* Per serving · 4 servings · Values may vary.