Dominican Green Plantain Dumplings in Coconut-Ginger Sauce with Shredded Chicken

Instructions

1. 1

   1. Place the chicken breast in a medium pot with 240 ml (1 cup) of the chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon oregano. Cook covered over medium heat for 18 to 20 minutes, until the chicken is fully cooked. Remove, let cool slightly, and shred finely. Reserve 120 ml (1/2 cup) of the cooking liquid as well.

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   2. While the chicken cooks, boil the cassava in water with a pinch of salt for 18 to 20 minutes until very tender. In another pot, boil the green plantains in chunks for 12 to 15 minutes until soft but still firm. Drain both very well.

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   3. Remove the fibrous core from the cassava and mash it together with the green plantains until you have a uniform dough. Add the fine cornmeal, butter, 1 tablespoon vegetable oil, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix and shape into 12 dumplings about the size of a large walnut. Set aside.

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   4. In a wide skillet or Dutch oven, heat the remaining 2 tablespoons vegetable oil over medium heat. Sauté the red onion, sweet peppers, garlic, and ginger for 3 to 4 minutes. Add the tomato and tomato paste, and cook 2 minutes more, stirring so the flavors concentrate.

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   5. Add the remaining oregano, cumin, the rest of the salt and pepper, the coconut milk, the remaining 120 ml (1/2 cup) chicken broth, and the reserved 120 ml (1/2 cup) chicken cooking liquid. Simmer over medium-low heat for 5 minutes until the sauce thickens slightly.

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   6. Add the shredded chicken and lime juice to the sauce. Mix well and cook for 3 minutes so the chicken absorbs the flavor.

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   7. Place the plantain-cassava dumplings into the sauce, making sure they are partially covered. Cover and cook over low heat for 10 to 12 minutes, gently shaking the pan from time to time so they do not stick and the dumplings finish setting.

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   8. Turn off the heat and add the remaining fresh cilantro. Let rest for 3 minutes before serving. If you want to keep the dish warm in the oven, transfer it to an oven-safe dish and hold at 200 °F / 95 °C for up to 10 minutes.

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   9. Serve hot, spooning plenty of the coconut-ginger sauce over each portion of dumplings and chicken.