Chorizo and Plantain-Stuffed Chicken

Chorizo and Plantain-Stuffed Chicken
Photo by Randy Mayor

Ingredients

  • ¾ teaspoon ground cumin
  • ½ cup finely chopped poblano chile
  • ¼ teaspoon freshly ground black pepper, divided
  • ½ cup green salsa
  • ½ teaspoon salt, divided
  • 3 quarts water
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • + 6 more ingredients
    • 2 tablespoons chopped fresh cilantro
    • ½ cup finely chopped onion
    • 1 teaspoon extravirgin olive oil
    • 1 soft black plantain (about 1/2 pound), cut into 1/2-inch-thick slices
    • Fresh cilantro sprigs (optional)
    • ¾ cup (about 3 ounces) finely chopped chorizo (such as Goya brand)

Heat oil in a large nonstick skillet over medium-high heat. Add onion and plantain; cook 3 minutes or until lightly browned. Add chorizo, poblano, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 4 minutes or until plantain is very soft. Place plantain mixture in a bowl; mash with a fork. ...

View full recipe at My Recipes

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