This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM. See winners »
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12
pollo platanos Recipe
By PaulaT
Difficulty: Medium |
Total Time:
75 min
|
Active Time:
|
Makes:
4 servings
There are so many different uses for the plantain and my culture uses wraps for many items. This was something that just came together when I accidentally ran out of corn husks and was using plantains.
INGREDIENTS
- 4 ripe plantains (very yellow with black skin)
- 4 4 oz pieces of chicken breast (skin and fat removed)
- 1 bottle Dos Equis beer (minus several swallows)
- 2 tbs corn oil (you can use canola or a light olive oil here)
- 1 tbs cumin
- 1 cup minced cilantro
- 1 tsp salt
- 2 chili peppers chopped fine
- 1 red sweet pepper chopped fine
INSTRUCTIONS
- remove the plantains from the skin so that the skin remains as one piece (a single slit down the plantain will works) and quarter the plantain length wise.
- mix 3/4 cup cilantro, cumin, salt and peppers together in a bowl. take the chicken breasts and mix into this so that the breast have a coat of seasoning.
- place the plantain skins in an baking pan and place a chicken breast in each. distribute the remainder of spices on top of each.
- in a heavy frying pan heat the oil and place the plantains so they don’t break when the oil is hot, fry till golden. Remove from the pan and place on top of the chicken to cover. Add the beer to the pan, not disturbing the spices.
- Place the entire mixture in a preheated oven to 350 F and bake for 30 minutes or until the chickens internal temperature reaches 165 to 170.
- Scoop chicken with plantain from the plantain skin add the remainder of the fresh cilantro on topand serve with yellow rice and beans and maybe a slice or two of mango on the side.
Member recipes are not tested by the CHOW food team.
as a post script - I've thought about adding a little lime juice - any thoughts?
I tried it last night and my only comment was maybe a little less cumin? Otherwise...fantastic!
Thank you for letting me know, I am going to try it, sounds great!
The skins are black at the end, not colorful and not eatable so I usually scoop the chicken out and discard them. They allow for more retention of juice in the breast. I think I tried to serve it in the skin once and the guest,unfamiliar with the skins, tried to eat it, so I discard now. The Dos Equis is usually minus a few swallows and is a liquid in the bottom of the pan if I bake it properly....+READ
The skins are black at the end, not colorful and not eatable so I usually scoop the chicken out and discard them. They allow for more retention of juice in the breast. I think I tried to serve it in the skin once and the guest,unfamiliar with the skins, tried to eat it, so I discard now. The Dos Equis is usually minus a few swallows and is a liquid in the bottom of the pan if I bake it properly. Sadly I usually discard it.-COLLAPSE
Hi Paula,
Sounds great. I live in a heavily Hispanic pollutated area. Half the time when I go to the grocery I don't even know how to use most of the items so this platanos recipe will be a great jump start for me!
I was wondering, the entire dos equis cooks down and does not make the dish soup like?
How do you serve this, do you plate with the platain skin for show or just take the...+READ
Hi Paula,
Sounds great. I live in a heavily Hispanic pollutated area. Half the time when I go to the grocery I don't even know how to use most of the items so this platanos recipe will be a great jump start for me!
I was wondering, the entire dos equis cooks down and does not make the dish soup like?
How do you serve this, do you plate with the platain skin for show or just take the chicken out of the baking dish and serve with rice/beans?
Thanks!!
Thanks!!!!-COLLAPSE
This sounds delicious! I am going to try it.