Ingredients
- 1 (6-ounce) chicken breast, butterflied
- Salt and pepper
- Vegetable oil, for sauteing
- 1 ripe plantain, peeled and sliced
- 1 link chorizo, chopped
- 1 teaspoon chopped garlic
- Tamarind Rum Glaze, recipe follows
- Cilantro Rice, recipe follows
Directions
Preheat oven to 350 degrees F.
Season chicken with salt and pepper and set aside.
Heat oil in a medium skillet over medium-high heat. Add plantains and saute until fully cooked. Remove from heat and mash to combine with the chorizo and garlic. Season, to taste, with salt and pepper. Spread the plantain mixture over the chicken breast and fold it over. Place chicken in a small roasting pan or baking dish and brush with the glaze. Roast in oven for 15 to 20 minutes, or until fully cooked through. Serve with Cilantro Rice.
Tamarind Rum Glaze:
1/4 cup tamarind concentrate
1/4 tablespoon chopped ginger
1 tablespoon chopped garlic
3 tablespoons amber rum
In a small saucepan, combine all ingredients and bring to a boil over medium-high heat. Pour glaze over chicken.
Cilantro Rice:
1/4 cup fresh cilantro
1/4 cup olive oil
Pinch salt
1 cup cooked medium grain rice
Make cilantro oil by combining cilantro, oil and salt in a blender. Blend until thoroughly combined.
Place rice in a small saucepan. Over medium-low heat, drizzle in the cilantro oil and gently stir to combine with cooked rice. Heat until rice is warmed through. Serve with chicken.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By cubanalibre57
tampa, FL
on February 20, 2012
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Awesome recipe, will make it again and again. To save calories and have the same taste, buy very ripe plantains,cut into chunks and steam them with skins on till soft, peel then mash, same flavor less calories without the hassle of frying.
I used frozen tamarind concentrate, it's not as tart and a little sweet.
Also, I added lime juice to the cilantro rice to kick it up a notch, all in all, a new favorite in our house!
By gonzalezfr2003_...
secaucus, NJ
on January 24, 2010
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This whole recipe is awesome and delicious. I will do this again, no doubt!
I didn't have rum so I added rum imitation and a little bit of honey. I added the honey because my Tamarind was too sour. The rice to died for!
My family loved it! Excellent recipe.
By cassyralat@aol.com
Lake Forest, FL
on February 05, 2007
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I made this recipe for my husband tonight and it came out excellent. The tamarind glaze is out of this world, the chicken itself with the stuffing is to die for, and the rice has great taste too! Not only did it tasted good but it really looked wonderful as well.
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