SHEET PAN MOJO CHICKEN AND PLANTAINS
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
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 EGG ROLLS (TURON)
This is a Filipino dessert that has been my favorite since I was a child. Crispy, sugary shells with soft and warm plantains inside. They are a breeze to make when you have everything set up in advance. They can be frozen in bulk and fried without any defrosting.
Provided by Marianne Daretzes
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 24m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 32.5 g, Cholesterol 0.7 mg, Fat 1.9 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 48.7 mg, Sugar 20.3 g
PLANTAIN CHICKEN ROLLS
This dish is from Puerto Rico and is very tasty using the plantains. Plantains are similar to bananas but are much larger and have a green skin.
Provided by William Uncle Bill
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169.1, Fat 5.4, SaturatedFat 3.1, Cholesterol 34.7, Sodium 429.4, Carbohydrate 30.8, Fiber 3.3, Sugar 12.5, Protein 3
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.
PLANTAIN STUFFED CHICKEN BREASTS
Make and share this Plantain Stuffed Chicken Breasts recipe from Food.com.
Provided by Mexi-Rosie
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season chicken breasts with salt and pepper Slice bananas thinly and fry the slices in cooking oil untl golden brown.
- Drain excess grease.
- When plantains are warm, mash them together with the cheese and the butter.
- Fill the breast flattened cutlets with this mix, make rolls and seal edges with toothpicks or your preferred method.
- Fry in hot oil on both sides and then place them in medium heat oven for 10 minutes.
Nutrition Facts : Calories 607.1, Fat 28.4, SaturatedFat 13.1, Cholesterol 133.2, Sodium 258.7, Carbohydrate 57.4, Fiber 4.1, Sugar 27, Protein 35.5
CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY
These chicken rolls are sure to be your family's new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!
Provided by Katie Aubin
Categories Lunch
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
- Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
- Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
- Chill the chicken rolls in the fridge for 30-60 minutes.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
- Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
- Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
- Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
- Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
- Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
- Enjoy!
More about "plantain chicken rolls recipes"
CHICKEN SPRING ROLLS RECIPE | HOW TO MAKE CHICKEN …
From indianhealthyrecipes.com
CRUNCHY PLANTAIN-CRUSTED CHICKEN - RECIPES | GOYA FOODS
From goya.com
JERK CHICKEN WITH ROASTED PLANTAINS | MCCORMICK
From mccormick.com
PLANTAIN STUFFED CHICKEN BREASTS RECIPE
From mygourmetconnection.com
FRIED PLANTAINS WITH CHICKEN AND CILANTRO SAUCE RECIPE
From tablespoon.com
PUERTO RICAN GUANIMES (PLANTAIN ROLLS) - TASTE THE ISLANDS
From tastetheislandstv.com
SPICY CHICKEN WITH PLANTAIN RECIPE - LOVEFOOD.COM
From lovefood.com
PLANTAIN CHICKEN ROLLS - GLUTEN FREE RECIPES
From fooddiez.com
PLANTAIN CHICKEN ROLLS - PLAIN.RECIPES
From plain.recipes
15 PLANTAIN RECIPES | ALLRECIPES
From allrecipes.com
CRAZY CHICKEN AND PLANTAIN TORTA - PATI JINICH
From patijinich.com
SAVORY PLANTAIN ROLLS | DELICIOUS RECIPES IDEAS
From yummypedia.blogspot.com
PLANTAIN CHICKEN ROLLS WITH LIME SAUCE AND GI
From recipebridge.com
20+ PLANTAIN RECIPES: APPETIZERS, DINNER, DESSERTS, AND MORE | THE ...
From smartslowcooker.com
HOW TO MAKE FRIED PLANTAIN ROLLS - DOMINICA GOURMET
From dominicagourmet.com
CHICKEN PLANTAIN SANDWICH RECIPE | RECIPES FROM A PANTRY
From recipesfromapantry.com
CURRIED CHICKEN AND PLANTAIN CROQUETTES RECIPE - TODAY
From today.com
CRUNCHY PLANTAIN CHICKEN - PALEO GLUTEN-FREE GUY
From paleoglutenfreeguy.com
20+ TASTY PLANTAIN RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
PLANTAIN ROLLS RECIPE BY HALYMATU - COOKPAD
From cookpad.com
EASY GREEN PLANTAIN CURRY WITH CHICKEN - CREATIVE IN MY KITCHEN
From creativeinmykitchen.com
PLANTAIN CHICKEN ROLLS WITH LIME SAUCE AND GINGER CITRUS SALAD
From pinterest.com
FRIED PLANTAINS WITH POULET DG - BLACKPEOPLESRECIPES.COM
From blackpeoplesrecipes.com
SWEET YELLOW PLANTAINS AND MEATBALLS ROLLS - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
PLANTAIN CRUSTED STUFFED CHICKEN BREASTS - DELISH D'LITES
From delishdlites.com
WORLD BEST BLOG OF RICE RECIPES: PLANTAIN CHICKEN ROLLS
From riceofday.blogspot.com
RECIPE: TASTY PLANTAIN ROLLS - COOKCODEX
From cookcodex.com
PLANTAIN CHICKEN ROLLS - CHAMPSDIET.COM
PLANTAIN CHICKEN TENDERS - SPICE TRIBE | THE ONLINE SPICE STORE
From spicetribe.com
PLANTAIN CHIP CRUSTED CHICKEN TENDERS - APPETITES ANONYMOUS
From appetitesanonymous.com
RECIPE OF FAVORITE STUFFED PLANTAIN ROLL | MY US FOOD
From myusfood.netlify.app
PLANTAIN CRUSTED CHICKEN FINGERS – PAT COOKS
From patcooks.com
CARIBBEAN SPINACH PLANTAIN ROLLS RECIPE - FOOD.COM
From pinterest.ca
CUBAN CHICKEN BOWLS WITH FRIED PLANTAINS - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
PLANTAIN CHICKEN ROLLS WITH LIME SAUCE AND GINGER CITRUS SALAD
From pinterest.com
RECIPE DETAILS | PUBLIX SUPER MARKETS
From publix.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #side-dishes #eggs-dairy #poultry #vegetables #oven #roast #central-american #eggs #chicken #costa-rican #meat #broccoli #carrots #cauliflower #corn #green-yellow-beans #onions #equipment #presentation #served-hot
You'll also love