Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice and Tamarind Rum Glaze

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Season chicken with salt and pepper and set aside.

3. 3

   Heat oil in a medium skillet over medium-high heat.

4. 4

   Add plantains and saute until fully cooked.

5. 5

   Remove from heat and mash to combine with the chorizo and garlic.

6. 6

   Season, to taste, with salt and pepper.

7. 7

   Spread the plantain mixture over the chicken breast and fold it over.

8. 8

   Place chicken in a small roasting pan or baking dish and brush with the glaze.

9. 9

   Roast in oven for 15 to 20 minutes, or until fully cooked through.

10. 10

    Serve with Cilantro Rice.

11. 11

    1/4 cup tamarind concentrate

12. 12

    1/4 tablespoon chopped ginger

13. 13

    1 tablespoon chopped garlic

14. 14

    3 tablespoons amber rum

15. 15

    In a small saucepan, combine all ingredients and bring to a boil over medium-high heat.

16. 16

    Pour glaze over chicken.

17. 17

    1/4 cup fresh cilantro

18. 18

    1/4 cup olive oil

19. 19

    Pinch salt

20. 20

    1 cup cooked medium grain rice

21. 21

    Make cilantro oil by combining cilantro, oil and salt in a blender.

22. 22

    Blend until thoroughly combined.

23. 23

    Place rice in a small saucepan.

24. 24

    Over medium-low heat, drizzle in the cilantro oil and gently stir to combine with cooked rice.

25. 25

    Heat until rice is warmed through.

26. 26

    Serve with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.