Sweet Plantain Baskets with Guava Sofrito Pulled Chicken and Warm Pigeon Pea Salad

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Lightly grease a 12-cup muffin pan with a little vegetable oil.

2. 2

   Peel the ripe sweet plantains and slice them lengthwise into strips about 5 mm thick. Heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat. Lightly brown the plantain strips for 1 to 2 minutes per side, just until flexible but not crisp. Drain on paper towels.

3. 3

   Line each muffin cup with 2 to 3 overlapping plantain strips to form baskets. Bake for 15 minutes at 375 °F / 190 °C until they hold their shape and the edges are golden.

4. 4

   While the baskets bake, season the chicken breast with 1 teaspoon salt, 1/4 teaspoon black pepper, the dried oregano, ground cumin, and sweet paprika.

5. 5

   Heat the remaining tablespoon of vegetable oil in a medium pot over medium heat. Add the white onion, garlic, and sweet peppers. Cook for 3 to 4 minutes until fragrant and tender. Stir in the Puerto Rican sofrito and cook 2 minutes more, stirring.

6. 6

   Add the seasoned chicken, guava paste, and chicken broth. Once it reaches a gentle simmer, reduce to medium-low, cover, and cook for 18 to 22 minutes, until the chicken reaches an internal temperature of 165 °F / 74 °C.

7. 7

   Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the sauce and cook uncovered for 5 more minutes so it absorbs the guava sofrito. Adjust with more salt and black pepper if needed.

8. 8

   In a separate skillet over medium heat, combine the cooked pigeon peas, red onion, red bell pepper, and 2 tablespoons of the liquid from the chicken pot. Cook for 3 to 4 minutes, just until heated through and the vegetables soften slightly.

9. 9

   Turn off the heat for the warm salad and add the fresh culantro, lime juice, apple cider vinegar, honey, and a pinch of salt and black pepper. Mix well.

10. 10

    Fill each sweet plantain basket with the guava sofrito chicken. Serve 3 baskets per portion with the warm pigeon pea salad spooned over or on the side.

11. 11

    If you want to keep them warm before serving, place the filled baskets in the oven for 3 to 4 minutes at 300 °F / 150 °C, watching carefully so they do not brown too much.