Best Sweet Plantain And Pepper Stuffed Chicken Recipes

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CHICKEN STEW WITH SWEET PLANTAINS



Chicken Stew With Sweet Plantains image

Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds chicken parts, skin on
2 teaspoons ground cumin
1 teaspoon chile powder
4 teaspoons kosher salt, more as needed
3 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon finely grated orange zest plus the juice of 2 oranges (about 2/3 cup)
1 teaspoon finely grated lime zest plus the juice of 1/2 lime, more as needed
3 tablespoons extra-virgin olive oil, more as needed
2 large sweet, very ripe plantains (they should be black and yellow), peeled and sliced into 1/2-inch rounds
1 large onion, diced
1 red bell pepper, diced
3 garlic cloves, finely chopped
1 28-ounce can chopped tomatoes
1/2 cup sliced pitted green olives
Chopped cilantro, for serving

Steps:

  • Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
  • Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
  • Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
  • Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
  • Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.

Nutrition Facts : @context http, Calories 705, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 47 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 12 grams, Sodium 1152 milligrams, Sugar 14 grams, TransFat 0 grams

SWEET PLANTAIN STUFFED CHICKEN THIGHS



Sweet Plantain Stuffed Chicken Thighs image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 10

2 ripe plantains (yellow with dark spots or frozen plantains)
4 Tbsp extra virgin olive oil, divided
1 Tbsp butter
8 boneless skinless chicken thighs
Salt & pepper to taste
1 white onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tomato, diced
1/4 cup Kraft Italian Fat Free Salad Dressing

Steps:

  • Peel the very ripe plantains and slice diagonally. In a skillet pan fry the plantains in 2 Tbsp olive oil and butter until golden on each side. Set aside to cool. Once cool, mash the plantains with a fork.
  • Pound the chicken thighs between two sheets of wax paper or plastic wrap until thin. Season each side with salt and pepper to taste. In a pan saute the onions, peppers and tomatoes until soft. Add this to the mashed plantain and mix well.
  • Spread the plantain mixture on the inner side of each chicken thigh. Roll each chicken thigh and wrap tightly with plastic wrap or aluminum foil. Refrigerate until firm.
  • Unwrap each chicken thigh and pinch with a skewer to avoid them from opening during cooking. Place each chicken thigh in a hot pan with 2 Tbsp. of olive oil. Turn to brown each side. To the pan add Kraft Italian Fat Free Salad Dressing. Cover until chicken is cooked through. Check for doneness and serve 2 thighs per person.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

STUFFED PLANTAINS



Stuffed Plantains image

My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 3

Number Of Ingredients 3

1 ripe plantain
4 ½ tablespoons shredded mild Cheddar cheese
2 tablespoons vegetable oil

Steps:

  • Cut plantain into 3 pieces, keeping the peel on.
  • Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
  • Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that's made with peppers, onions, garlic, and cilantro. It's topped with creamy mozzarella cheese, and garnished with more cilantro.

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h3m

Yield 4 canoas

Number Of Ingredients 15

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
½ cup green bell pepper, about 1 small pepper
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 lb ground beef
¾ teaspoon adobo seasoning
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 tablespoons tomato sauce
3 cups vegetable oil
4 plantains
kosher salt, to taste
16 oz shredded mozzarella cheese
fresh cilantro, for garnish, torn

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
  • Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
  • Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
  • Make the plantains: Trim the ends off of the plantains, then peel.
  • Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
  • Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
  • Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
  • Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

STUFFED PLANTAINS



Stuffed Plantains image

Stuffed plantains are a hearty filling dish made from Caribbean and Central American staples. This signature dish at the restaurant Sol Sips is comfort food for the spirit and a satisfying meal for the body.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 13

4 cups water
3 ripe plantains
1/3 cup grapeseed oil
1/4 cup chopped bell peppers
1/4 cup chopped onions
1/4 cup chopped tomatoes
3 cups red kidney beans
1 teaspoon garlic powder
1/3 teaspoon pink Himalayan sea salt
1/3 teaspoon black pepper
1/2 teaspoon oregano
1/2 cup coconut-based mozzarella cheese
1/4 cup coconut-based cheddar cheese

Steps:

  • For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
  • Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
  • For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
  • Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.

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