Best Sweet Plantain Stuffed Chicken Thighs Recipes

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CHICKEN THIGHS STUFFED WITH PLANTAIN AND SERRANO HAM



Chicken Thighs Stuffed with Plantain and Serrano Ham image

Provided by Daisy Martinez

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)
6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
All purpose flour (for dredging)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup water
2 tablespoons fresh lemon juice

Steps:

  • Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt and pepper.
  • Sprinkle both sides of chicken thighs with salt and pepper. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.
  • Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.
  • Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.

SHEET PAN MOJO CHICKEN AND PLANTAINS



Sheet Pan Mojo Chicken and Plantains image

Inspired by the mouthwatering Cuban mojo marinade, we blended together a mix of orange juice, lime juice, jalapeno, garlic, herbs and olive oil. (Sweet oranges add a burst of flavor and stand in for the sour oranges typically used.) Use it to marinate chicken thighs and set some aside to drizzle all over perfectly roasted chicken and plantains.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup fresh orange juice, plus 1 orange sliced into rounds
2 tablespoons fresh lime juice (from 1 to 2 limes)
5 cloves garlic (2 smashed, 3 minced)
1/2 jalapeno pepper, seeded
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh mint, plus more for topping
1/2 cup fresh parsley, plus more for topping
8 small skin-on, bone-in chicken thighs (about 3 pounds)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 green-yellow plantains, peeled and cut into 1 1/2-inch pieces
1 large red onion, cut through the root into wedges

Steps:

  • Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
  • Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
  • Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
  • Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
  • Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

PLANTAIN STUFFED CHICKEN WITH TAMARIND SAUCE



Plantain Stuffed Chicken With Tamarind Sauce image

This recipe originally comes from Guadalajara Mexico.It has a beautiful combination of sweet and savory flavor combined with an eloquent touch of tamarind sauce.

Provided by Spyce

Categories     Chicken Breast

Time 28m

Yield 4 chicken breasts

Number Of Ingredients 13

4 chicken breasts
4 cups water
1 teaspoon salt
2 ripe plantains
1/2 teaspoon cinnamon
1 tablespoon butter
1 tablespoon cornstarch
1/2 tablespoon tamarind paste
3 tablespoons of pure honey
1 teaspoon cumin
1/2 teaspoon red chili powder
1/2 teaspoon black pepper
1/2 teaspoon paprika

Steps:

  • Combine chicken, 3 cups of water, salt and bring to a boil.
  • Melt half the butter in pan. Add peeled plantains, cinnamon.Mash and mix well for one min on medium heat.
  • Remove chicken from broth, discard chicken broth or reserve for later cooking. Lay the chicken breast flat and cut from right to left through the center making two halves, add a tablespoon of plantain stuffing on the bottom half of the breast and add a 1/8th teaspoon of butter on the plantain stuffing for taste. place the second half of the chicken breast on top like a sandwich.
  • Place chicken breasts on a baking tray and cover with aliminium foil. Bake the dish in a pre-heated oven for 10 minutes over a low heat.* Make sure to cover chicken with foil to keep the top layer from hardening.
  • To make the sauce boil a cup of water and add the remaining ingredients except corn starch. In a bit of cold water ( about 1 ounce) drop one table spoon of corn starch and mix well. Add this mix slowly to the tamarind sauce, and keep stirring on low heat for 5 minute To make the sauce spicer or sweeter or tangyer you can add more chile powder or honey or tamarid to please your taste buds.
  • To serve: Place chicken breast on plate add 3-4 tablespoons of tamarind sauce on top. Garnish with cooked plantain slices and corriander.

Nutrition Facts : Calories 447, Fat 16.9, SaturatedFat 5.8, Cholesterol 100.4, Sodium 716.5, Carbohydrate 44.9, Fiber 2.7, Sugar 27, Protein 31.7

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

ROAST CHICKEN WITH PLANTAINS AND ONIONS



Roast Chicken With Plantains and Onions image

Serious comfort food here. Well seasoned chicken with tender, carmelized onions and plaintains. I like to remove the skin after cooking, not before, in order to keep the chicken moist during baking. While we prefer breasts and thighs, you can use whichever pieces you prefer. I've done some minor revisions to this recipe from Canadian Living.

Provided by justcallmetoni

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon hot paprika or 1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon pepper, fresh ground (divided)
1/2 teaspoon salt
3 lbs chicken breasts, and thighs
1 tablespoon vegetable oil
2 large ripe plantains, peeled and sliced
6 garlic cloves, sliced
3 onions, sliced
1/2 cup chicken broth or 1/2 cup white wine
2 limes, quartered

Steps:

  • Preheat oven to 375 degrees.
  • In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
  • In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
  • Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
  • Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
  • Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
  • Serve with lime wedges to squeeze over top.

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