Plantain Chicken Rolls Recipes

Steps:

• Peel plantain and cut in half lengthwise.
• Remove vein and discard.
• In a large saucepan, add cut plantains; cover with water and bring to boil.
• Add salt, cover and continue to cook for about 3 minutes or until done.
• To test for doneness, insert a fork into the plantain and it should penetrate easily.
• Remove plantain into a large mixing bowl.
• Mash plantain.
• Add egg and mix thoroughly until well blended.
• Preheat oven to 350 degrees F.
• Prepare a cookie sheet by lining with 2 pieces of parchment paper.
• Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
• In a large frying pan add chicken, sprinkle with salt and pepper.
• Add bay leaf, butter and water and bring to boil.
• Reduce heat to medium; cover, but leave a slight opening for steam to escape.
• Cook for 5 minutes.
• Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
• Add additional water if required while cooking, (DO NOT LET DRY.).
• When chicken is done, remove and let cool for a few minutes in order to handle.
• Shred chicken into a mixing bowl.
• Remove bay leaf and discard.
• Remove onions from frying pan with a slotted spoon and add to the chicken.
• Make sure the onions are quite dry when adding to the shredded chicken.
• Add mixed vegetables and mix well to blend.
• Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
• Begin rolling plantain over vegetables, using the parchment paper to assist.
• Remove parchment paper as you are rolling.
• Leave rolled plantain on the cookie sheet.
• Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
• Remove from oven and let sit for 5 minutes to rest.
• Cut into 1 inch slices and serve.
• Serve with cooked rice or with a salad.

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.

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.

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.

Steps:

• Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
• Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place 1 inch from the near corner of the wrapper. Fold corner over the plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.