ROAST CHICKEN WITH PLANTAINS AND ONIONS
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
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.
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.
PLANTATION CHICKEN RECIPE - (4.5/5)
Provided by PatTillman
Number Of Ingredients 14
Steps:
- Be careful not to burn in bottom of pan or use double boiler. Melt one stick butter, add flour to make a roux. Whisk in chicken broth and cream. Add chicken base, salt, pepper to taste. Save some broth to add at the end when reheating in case sauce becomes too thick. Add chicken to sauce and heat well. Serve over spoonbread. Spoonbread: Stir all ingredients together. Bake in greased baking dish 1 hour at 350 degrees.
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.
BAKED CHICKEN AND PLANTAINS
from Forest Hills Foods in Grand Rapids, Michigan - http://www.foresthillsfoods.com/Recipes/RecipeFull.aspx?RecipeID=37988 - "cook" time includes marinating
Provided by ellie3763
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
- In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
- Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
- Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer.
- Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
- Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
- Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.
Nutrition Facts : Calories 268.6, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 95.7, Carbohydrate 35.6, Fiber 2.8, Sugar 18.3, Protein 28.9
PLANTATION SUPPER
A Great one pot meal.Great for winter suppers.I found it on the web.A View of America.com/recipes/beef
Provided by muntscbellsouth.net
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in skillet,stirring until crumbly.
- Add onion,cooking until tender.
- Stir in milk, soup, cream cheese until well blended.
- Add remaining ingredients,mixing well.
- Cook until heated through.
Nutrition Facts : Calories 814.6, Fat 46.1, SaturatedFat 22, Cholesterol 193.8, Sodium 1551.1, Carbohydrate 63.2, Fiber 3.6, Sugar 4.9, Protein 38.1
CHICKEN STEW WITH SWEET PLANTAINS
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
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
PLANTATION SUPPER
Make and share this Plantation Supper recipe from Food.com.
Provided by silbermondlicht0
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil, add noodles and cook until al dente.
- In large skillet, cook the beef until fully cooked, drain.
- Add corn, cream of mushroom soup.
- Add the cream cheese and stir until melted and incorporated.
- Add milk.
- Add salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 516.1, Fat 28.1, SaturatedFat 12.9, Cholesterol 123.2, Sodium 590.1, Carbohydrate 40.6, Fiber 2.3, Sugar 2.6, Protein 26.1
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