We enjoyed the Caribbean flair of this dish. Sweet plantain balances the mild spiciness of the chorizo and poblano pepper. Be sure plantains are very ripe. Serve with yellow rice.
1 teaspoon extravirgin olive oil
1/2 cup finely chopped onion
1 soft black plantain (about 1/2 pound), cut into 1/2-inch-thick slices
3/4 cup (about 3 ounces) finely chopped chorizo (such as Goya brand)
1/2 cup finely chopped poblano chile
3/4 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
3 quarts water
1/2 cup green salsa
2 tablespoons chopped fresh cilantro
Fresh cilantro sprigs (optional)
How to Make It
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. Cool 10 minutes.
Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Divide plantain mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with the remaining chicken breast halves.
Bring 3 quarts of water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices. Serve with salsa; sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.
I can't tell you how many times I have made this recipe. The first time I made it exactly the way the recipe reads. Every other time, I have improvised since I could not remember the recipe. Aside from the first time, I now always use Goya frozen plantains instead of the fresh ones and I bake it instead of boiling. Trust me, you can't tell! It is a perfect recipe for a weeknight.
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