Chicken Thighs Stuffed With Plantain And Serrano Ham Recipes

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
• Trim asparagus spears to extend 1 inch past each side of the thighs.
• Place 1 cup of the mozzarella cheese into a bowl.
• Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
• Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
• Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
• Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
• Cut strings from thighs and smother with sauce.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
• Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
• Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
• Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
• Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
• Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

STUFFED CHICKEN THIGHS

Steps:

• Wash and pat dry chicken thighs; lay them flat, inside up.
• Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• Wash and stem spinach.
• Chop spinach and add to mushrooms, tossing to wilt.
• Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• Divide cheese among chicken thighs.
• Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
• Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• Drizzle honey over all.
• Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
• Remove foil and bake another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve with steamed veggies, rice, and a fruit salad.

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.

CHICKEN THIGHS STUFFED WITH PLANTAIN AND SERRANO HAM

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.

CHICKEN STUFFED WITH PLANTAIN AND PROSCIUTTO

Steps:

• In a small saucepan place the plantain and boniato (or yam) and add cold water to cover by 1 inch. Put over high heat and bring to a boil, then reduce temperature to medium and simmer until tender, about 8 minutes.
• Drain water from the plantain and boniato, bringing them back into the same saucepan. Mash them together with potato masher or fork, then stir in cumin, 1/2 teaspoon butter, and the Mexican crema. Season with salt and freshly ground black pepper. Set aside.
• Place a chicken breasts into a large Ziploc bag, close the bag almost all the way, then flatten the meat to a thickness to between 1/2-inch and 1/4-inch; repeat with remaining pieces.
• Season both sides of the chicken with salt and black pepper. Place a chicken piece on a flat work surface and top with a slice of prosciutto. At one end of the prosciutto-covered chicken place 1 tablespoon of the plantain mixture shaped into a rectangular "log." Roll up the chicken and secure with a toothpick. Repeat with remaining chicken pieces, prosciutto, and plantain mixture. Dredge the stuffed chicken in flour to coat.
• In a large heavy skillet over medium-high heat, melt the butter together with the olive oil. Add the stuffed chicken pieces to the skillet and brown chicken on all sides, about 5 minutes total.
• Add 1/4 cup no-salt chicken stock/broth or water to the skillet and reduce heat to low. Cover skillet and let simmer until the chicken is cooked through, about 15 minutes.
• Prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter. Remove the toothpicks from the pieces.
• Add the fresh lemon juice to the drippings in the skillet and increase temperature to high. Let cook for 1 minute, stirring to get the browned bits from the bottom of skillet. Pour the sauce over the stuffed chicken pieces and serve.
• Adapted from May 2007 Bon Appétit and Daisy Martinez's recipe for Chicken Thighs Stuffed with Plantain and Serrano Ham.
• Note: lime juice for the sauce would also be very nice, and a completely different taste! You can also substitute chicken thighs for breasts.

SWEET PLANTAIN STUFFED CHICKEN THIGHS

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.