Recipe courtesy of Miguel E Campis
Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Tamarind Rum Glaze:
Cilantro Rice:

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:

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

Cilantro 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Stuffed Turkey Breast

Recipe courtesy of Giada De Laurentiis

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Browse Reviews By Keyword