Recipe courtesy of Miguel E Campis

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

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 1 serving
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Ingredients

Tamarind Rum Glaze:

Cilantro Rice:

Directions

  1. Preheat oven to 350 degrees F. 
  2. Season chicken with salt and pepper and set aside. 
  3. 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. In a small saucepan, combine all ingredients and bring to a boil over medium-high heat. Pour glaze over chicken.

Cilantro Rice:

  1. Make cilantro oil by combining cilantro, oil and salt in a blender. Blend until thoroughly combined. 
  2. 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.

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