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    You are in: Home / Recipes / Roast Chicken With Plantains and Onions Recipe
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    Roast Chicken With Plantains and Onions

    Average Rating:

    7 Total Reviews

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    • on May 06, 2009

      Yummy! I used these ingredients, added a can of Rotel (diced tomatoes and green chiles, spicy!), and baked the chicken breasts in foil packets.

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    • on November 14, 2008

      This was AMAZING! I served it with roasted garlic mashed potatoes and it was a definite hit. I forgot to add the chicken broth or wine so my chicken was a bit dry, but the onions, plantains and potatoes mixed all together were SO good that I didn't even care.

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    • on September 12, 2007

      I used leg quarters, which required longer baking time, one hour. The chicken was truly scrumptious. I basted with the chicken broth while the chicken cooked and I made the plantains separate. The chicken is very flavorful and I imagine it is even better baking on the onions and plantains, however I had the satisfy the onionphobes in my family and leave them out!

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    • on September 10, 2007

      Outstanding, outstanding! I was running out of time tonight, and had just gotten some organic chicken thighs and legs from our local store. When I rubbed the Hungarian hot paprika, cumin, and S&P right into the chicken and browned it in the oil. I moved the chicken off to the side a bit, and added the plantains to brown in the browned bits. Terrific! I put the chicken in the pot/with plantains and added a bit of wine with the onions and reduced until it was a juicy bit of delicious topping. We will be making this again, and soon. Thanks, Toni!

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    • on February 11, 2006

      MMMMM! I made this today and it was very good. My plantains were hit or miss though. Some pieces were nice and sweet, others were a bit dry. I think next time, I will use more oil when frying the plantains. The seasoning on the chicken, however, was perfect! I will do this again. Thanks!

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    • on February 02, 2006

      Excellent flavor and a very good combination of flavors. I found the dish to be too dry--added stock and wine and still wished I had a bit more liquid at the end. It is important not to slice the plantains too thin or they become too hard after baking.

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    • on November 28, 2005

      Very nice flavor with the spices under the skin. I used sweet paprika, but next time I'll try the hot paprika for a little more "kick". I wasn't sure I'd like the combination of onions and plantains, but it worked well. The onions seemed to pick up some sweetness from browning, the wine, and from the plantains. Thanks for sharing this recipe, toni.

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    Nutritional Facts for Roast Chicken With Plantains and Onions

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 541.2
     
    Calories from Fat 216
    39%
    Total Fat 24.0 g
    36%
    Saturated Fat 6.5 g
    32%
    Cholesterol 145.2 mg
    48%
    Sodium 407.2 mg
    16%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 3.6 g
    14%
    Sugars 13.6 g
    54%
    Protein 49.8 g
    99%

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