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Plantain Cups with Chicken Stuffing

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Submitted by: mariajriv

 

This ethnic dish makes a great presentation and will be fun to serve to unexpecting guests.
 

Ingredients

  • 4 green plantains
  • 2 cups vegetable oil
  • 1/4 cup extra virgin olive oil, divided use
  • 3 large shallots
  • 1 garlic clove (optional)
  • 1/8 cup rice vinegar
  • 6 whole peppercorns
  • 1/8 teaspoon salt
  • 1 bay leaves
  • 1 tablespoons of pimiento peppers, chopped (optional)
  • 1 tablespoons cilantro, chopped (optional)
  • 2 cooked chicken breast
  • Additional salt and freshly ground pepper, to taste

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Method

Add a tablespoon of olive oil to a large nonstick skillet and begin to heat over medium heat. Add shallots and garlic and saute until shallots are soft, 3-4 minutes. Add in remaining ingredients, remaining olive oil, rice vinegar, peppercorns, salt, bay leaves and pimientos. Cover skillet, and reduce heat to a simmer. Simmer for about 50 minutes. Meanwhile, peel plantains and cut into 1-inch thick rounds. Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels. Set each fried plantain inside a mortar, and using a pestle, or whatever else you think will work, press its center but not the sides. It should have a cup shape. The cups can be placed in the refrigerator until they are ready to be used. Shred the chicken meat from the roasted chicken breasts removing any skin and bones. It should equal about 1-2 cups firmly packed shredded chicken. Stir in shredded chicken and continue to simmer until chicken is warm, about 2 minutes. Return the plantain cups to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve with stuffing hot or at room temperature. Decorate with chopped cilantro.

 

Notes: Both the cups and the stuffing can be prepared ahead of time and finished when you're ready to serve.

 

Number of Servings: 24 cups

 

Submitted by: mariajriv ()

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