Best Cheesy Chicken Plantain Cups Recipes

CHEESY CHICKEN & PLANTAIN CASSEROLE

Steps:

• Preheat your oven to 425°. Peel and halve the plantains and place them on a greased cookie sheet. Bake for 10 minutes, or until they are cooked through and beginning to brown. Remove from oven, and reduce the oven temperature to 375°.
• While the plantains are baking, saute the onions and peppers in the olive oil over medium-high hear for about 10 minutes, or until soft. Add the garlic and saute for another minute.
• Add the chicken, salt and tomato sauce and stir to combine over the heat. If they chicken looks too dry, add a 1/2 cup of water or chicken stock. Saute for about 5 minutes, then remove from heat.
• Grease a small baking dish, then place the plantains at the bottom in one layer. If your baking dish is small, you may have to layer here. Just place enough plantains to cover the bottom in one layer. Place half the chicken on top of the plantains and spread out into an even layer. Do the same with the beans (and any extra plantains you have), then top off with the remaining chicken. Spread the cheese over the top in an even layer.
• Bake for 30 minutes at 365°.

SWEET PLANTAIN AND PEPPER STUFFED CHICKEN

Steps:

• To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

PLANTAIN CUPS (TOSTONE CUPS)

Steps:

• Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak.
• Heat oil to 375 degrees F.
• Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.
• Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.
• Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
• Remove the cups and drain on paper towels and sprinkle with salt.
• Serve warm.