Best 3 Ripe Plantain And Chorizo Stuffed Chicken Breast With Cilantro Rice And Tamarind Rum Glaze Recipes
Embark on a culinary journey to savor the exotic flavors of Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice and Tamarind Rum Glaze. This tantalizing dish showcases a harmonious blend of sweet, savory, and tangy notes, promising an unforgettable dining experience. The succulent chicken breast, stuffed with a delectable filling of ripe plantain, aromatic chorizo, and a medley of spices, takes center stage. Accompanying this delightful main course is a fluffy and fragrant Cilantro Rice, infused with the vibrant flavors of fresh cilantro and zesty lime. To elevate the meal to new heights, a Tamarind Rum Glaze, boasting a captivating balance of sweet and tangy flavors, is drizzled over the chicken, adding a touch of sophistication and intrigue. Get ready to embark on a culinary adventure that will transport your taste buds to a world of flavors.
Let's cook with our recipes!
JIMMY BUFFETT'S BARBADOS STYLE CHICKEN
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the Sauce:
- In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
- Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
- For the chicken:
- Preheat the oven to 400 degrees F.
- Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
- Remove from the oven.
- Cuban Bread:
- While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
- Preheat the broiler.
- Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.
PLANTAIN STUFFED CHICKEN BREASTS
Make and share this Plantain Stuffed Chicken Breasts recipe from Food.com.
Provided by Mexi-Rosie
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season chicken breasts with salt and pepper Slice bananas thinly and fry the slices in cooking oil untl golden brown.
- Drain excess grease.
- When plantains are warm, mash them together with the cheese and the butter.
- Fill the breast flattened cutlets with this mix, make rolls and seal edges with toothpicks or your preferred method.
- Fry in hot oil on both sides and then place them in medium heat oven for 10 minutes.
Nutrition Facts : Calories 607.1, Fat 28.4, SaturatedFat 13.1, Cholesterol 133.2, Sodium 258.7, Carbohydrate 57.4, Fiber 4.1, Sugar 27, Protein 35.5
CILANTRO-STUFFED CHICKEN BREASTS
There's more to these stuffed chicken breasts than cilantro-namely garlic, diced tomatoes, grated Parmesan and crushed buttery crackers.
Provided by My Food and Family
Categories Chicken
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in bowl; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
- Heat oven to 375°F. Combine cracker crumbs, 1/4 cup cilantro, garlic and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet sprayed with cooking spray.
- Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook tomatoes just until warmed.
- Combine cheese and remaining cilantro. Top chicken with tomatoes; sprinkle with cheese mixture.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
Tips:
- Choose ripe plantains: Look for plantains with yellow or black skin. Avoid plantains that are green or have bruises.
- Use a sharp knife to cut the plantains: This will help to prevent them from tearing.
- Cook the plantains until they are soft and tender: You can do this by boiling, frying, or baking them.
- Use a variety of spices and herbs to flavor the chicken: This will help to create a delicious and flavorful dish.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Make the tamarind rum glaze ahead of time: This will allow the flavors to meld together.
- Serve the chicken with cilantro rice and the tamarind rum glaze: This will create a delicious and visually appealing dish.
Conclusion:
This recipe for Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice and Tamarind Rum Glaze is a delicious and flavorful dish that is perfect for a special occasion. The combination of sweet plantains, spicy chorizo, and savory chicken is sure to please everyone at your table. The cilantro rice and tamarind rum glaze add an extra layer of flavor and complexity to this dish. With a little planning, this recipe is easy to make and is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
