Plantain Chicken Rolls

READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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