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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1 (6-ounce) chicken breast, butterflied

Salt and pepper 

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

Tamarind Rum Glaze:

1/4 cup tamarind concentrate

1/4 tablespoon chopped ginger

1 tablespoon chopped garlic

3 tablespoons amber rum

Cilantro Rice:

1/4 cup fresh cilantro

1/4 cup olive oil

Pinch salt

1 cup cooked medium grain rice


  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.