Green Plantain Dumplings Stuffed with Coconut Chicken and Sweet Peppers

Name: Green Plantain Dumplings Stuffed with Coconut Chicken and Sweet Peppers
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Cuisine: Dominicana
Ingredients: 1 lb skinless chicken breast; 4 median green plantain; 1 cup coconut milk; 1 cup red onion; 3/4 cup Dominican sweet peppers; 4 cloves garlic; 1 cup tomato; 2 tbsp tomato paste; 1/4 cup fresh cilantro; 2 tbsp lime juice; 1 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 tbsp butter; 3/4 cup chicken broth or water; 3 tbsp fine cornmeal; 6 cups water

An original Dominican recipe featuring tender green plantain dumplings filled with chicken stewed in a light coconut, tomato, and sweet pepper sauce, finished with cilantro and lime. It brings together classic island flavors in a comforting homemade dish.

35 minPrep

45 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

450 g skinless chicken breast (cut diced small)
900 g green plantain (pelados and cut en trozos)
240 ml coconut milk (without sugar)
120 g red onion (chopped en cubitos, divided)
90 g Dominican sweet peppers (chopped, divided)
12 g garlic (machacado, divided)
180 g tomato (chopped)
30 g tomato paste
15 g fresh cilantro (chopped, divided)
30 ml lime juice (divided)
2 g dried oregano
8 g salt (divided or to taste)
1 g black pepper
45 ml vegetable oil (divided)
15 g butter
180 ml chicken broth or water (for the sauce)
24 g fine cornmeal (for ayudar a ligar the dough)
1500 ml water (for hervir the plátanos)

Nutrition facts

per serving

458 kcal

Calories

28 g

Protein

36 g

Carbs

22 g

Fat

5 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, season the chicken with 1 tablespoon lime juice, oregano, 1 teaspoon salt, black pepper, and half of the garlic. Mix well and let it rest for 10 minutes.
2
2. Heat 2 tablespoons vegetable oil in a deep skillet over medium heat. Add half of the red onion and half of the sweet peppers; sauté for 3 minutes until softened. Stir in the remaining garlic and cook for 30 seconds.
3
3. Add the seasoned chicken and brown it for 4 to 5 minutes, stirring to sear all sides. Add the chopped tomato and tomato paste; cook 2 minutes more.
4
4. Pour in the coconut milk and chicken broth or water. Cook over medium-low heat for 12 to 15 minutes, until the sauce thickens slightly and the chicken is fully cooked. Remove from the heat, add half of the cilantro, and let cool for 10 minutes.
5
5. Meanwhile, place the green plantains in a pot with the 6 cups of water and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until tender.
6
6. Drain the plantains well and mash them while still hot with the butter, the remaining 1 tablespoon vegetable oil, the fine cornmeal, and 1 tablespoon lime juice. Add the remaining red onion and mix until a soft, shapeable dough forms.
7
7. If you want to keep the dumplings warm before serving, preheat the oven to 200 °F / 95 °C.
8
8. Divide the plantain dough into 8 portions. With lightly damp hands, flatten each portion into a disk. Place 1 to 2 tablespoons of the chicken filling in the center, including some sweet peppers, and carefully close to form an oval dumpling.
9
9. Heat a large nonstick skillet over medium heat. Place the dumplings in the skillet and cook for 2 to 3 minutes per side, until they develop a light golden crust. Work in batches if needed.
10
10. Transfer the browned dumplings to an oven-safe dish and keep them warm in the oven at 200 °F / 95 °C for up to 10 minutes while you finish the rest.
11
11. Serve the dumplings hot, spooning over a little of the remaining coconut sauce from the chicken and finishing with the rest of the cilantro and sweet peppers on top.

Chef tips

To keep the plantain dough from sticking, dampen your hands with warm water. If the filling seems too loose, let it rest a few extra minutes so it thickens and the dumplings are easier to seal.

Substitutions

You can use boneless chicken thighs instead of chicken breast. The fine cornmeal can be replaced with 2 tablespoons cornstarch to help bind the dough. If Dominican sweet peppers are unavailable, use mini sweet peppers.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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