Sweet Plantain And Pepper Stuffed Chicken Food

TURKEY PICADILLO STUFFED SWEET PLANTAINS

Steps:

• Pre-heat the oven to 400°F.
• Cut a slit lengthwise through the length of the plantain about halfway through. Place them on a baking dish and bake covered with foil until soft, about 40 minutes.
• Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
• Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
• Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed.
• Add tomato sauce and 1/4 cup of water and mix well.
• Reduce heat to low and simmer covered about 15 minutes.
• Remove the plantains from the oven and fill them with 1/3 cup each of picadillo, then top each with 2 tbsp cheese.
• Return to the oven and bake until melted, about 5 minutes. Top with cilantro and serve immediately.

STUFFED PLANTAINS (CANOAS DE PLATANOS)

Steps:

• Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil.
• Cut the ends off the plantains. Then carefully score the skin making sure not to cut through the flesh and peel.
• Coat plantains with 1 tbsp avocado oil, add to the baking sheet, and roast for 30 minutes flipping halfway through.
• Meanwhile, preheat skillet over medium heat with 1 tbsp of avocado oil.
• Add in the diced onion, garlic cloves, green bell pepper, and red bell pepper. Season with kosher salt and ground black pepper.
• Saute for 5-7 minutes or until onions are translucent and bell peppers start to soften.
• Turn the heat to medium-high. Add ground beef to skillet, break it up, and brown.
• Stir in adobo seasoning, tomato sauce, Bare Bones Beef Bone Broth, ½ tsp kosher salt, ¼ tsp ground black pepper, and cayenne pepper.
• Bring to a boil then bring the heat down to low. Simmer for 8-10 minutes or until most of the liquid has evaporated.
• Remove plantains from the oven. Cut a slit lengthwise making sure not to cut all the way through the plantain. Optional: sprinkle a pinch of salt into each plantain.
• Stuff the plantains with ground beef mixture and serve.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Trim the ends off of the plantains, then peel.
• Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

STUFFED BAKED PLANTAINS CANOAS DE PLáTANOS MADUROS

Steps:

• Preheat the oven to 350 degrees.
• Over medium heat place the meat in a pan and cook until almost brown.
• Add sofrito, garlic, onion, and peppers, and stir.
• Cook for about 4 minutes until everything is blended well.
• Add the tomato sauce and water and covered it.
• Continue to cook on medium-low heat for about 15 minutes.
• Peel the bananas and cut out a small portion of the outer curve of the plantain.
• Make sure you cut in a deep oval shape, not the edges.
• Remove an amount of plantain from the center to allow room for the meat. You want it to resemble a canoe.
• Place the plantains on a baking sheet and spray cooking spray.
• Place the plantains in the oven and bake for about 25 minutes, until plantains are tender.
• Heat a frying pan with oil for about 350F.
• Once heated, fry the whole plantain over medium-high heat until each side is brown.
• Place the plantains on a plate with paper towels to absorb the grease.
• Let them cool.
• Once the plantains are cool, fill each one of them with the same amount of meat. Top them with your favorite cheese.
• Place the stuffed sweet plantains in the oven for another 10 to 15 minutes.

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.

STUFFED PLANTAINS

Steps:

• For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
• Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
• For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
• Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.

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.