Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice and Tamarind Rum Glaze
- 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
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
1 cup cooked medium grain rice
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.
Recipe courtesy of Chef Miguel E. Campis