Dominican Green Plantain and Chicken Dumplings in Coconut Pigeon Pea Sauce

Instructions

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   1. In a large bowl, combine the ground chicken with the grated green banana, half of the red onion, half of the sweet pepper, half of the garlic, half of the cilantro, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the egg. Mix well until evenly combined.

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   2. With lightly damp hands, shape the mixture into 12 medium dumplings. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.

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   3. Heat 2 tablespoons of vegetable oil in a wide skillet or Dutch oven over medium heat. Brown the dumplings for 5 to 6 minutes, turning carefully so they color on several sides. They do not need to be fully cooked at this stage. Remove and set aside.

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   4. In the same pan, add the remaining 1 tablespoon vegetable oil. Sauté the rest of the red onion, the rest of the sweet pepper, and the rest of the garlic for 3 minutes, until fragrant and softened.

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   5. Stir in the tomato paste and cook for 1 minute, stirring so it lightly caramelizes. Add the remaining dried oregano, the remaining 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the bay leaf.

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   6. Pour in the coconut milk and chicken broth. Stir well to dissolve the tomato paste, then add the cooked pigeon peas. Bring to a gentle simmer and reduce the heat to medium-low.

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   7. Return the dumplings to the sauce. Cover partially and cook for 12 to 15 minutes, until the dumplings are fully cooked and the sauce is creamy. The internal temperature at the center of the dumplings should reach 165°F / 74°C.

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   8. Turn off the heat and add the lime juice along with the remaining fresh cilantro. Stir gently so the dumplings do not break.

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   9. Let rest for 3 minutes before serving so the sauce settles slightly. Serve hot with plenty of sauce and pigeon peas over the top.