Sweet Plantain Baskets with Orange-Sofrito Pulled Chicken and Fresh Cheese

Name: Sweet Plantain Baskets with Orange-Sofrito Pulled Chicken and Fresh Cheese
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 21 oz boneless skinless chicken breast; 2 whole ripe plantains; 1/2 cup Puerto Rican sofrito; 3/4 cup orange juice; 1 cup white onion; 4 cloves garlic; 1/4 cup green olives stuffed with pimiento; 2 tbsp tomato paste; 1 cup chicken broth; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp sweet paprika; 2 leaves bay leaves; 3 tbsp olive oil; 1 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 3.5 oz fresh cheese; 1/4 cup fresh cilantro; 1 tbsp apple cider vinegar

An original Puerto Rican recipe featuring baked sweet plantain baskets filled with shredded chicken simmered in sofrito, orange juice, olives, and spices, then finished with fresh cheese and cilantro. It is flavorful, colorful, and perfect for a special meal with a true island feel.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless skinless chicken breast (cut en 2 a 3 trozos large)
2 units ripe plantains (well amarillos with manchas negras)
120 ml Puerto Rican sofrito (casero or comprado)
180 ml orange juice (preferiblemente natural)
120 g white onion (in strips finas)
12 g garlic (chopped)
45 g green olives stuffed with pimiento (slices)
30 g tomato paste
240 ml chicken broth
1 g dried oregano
1 g ground cumin
2 g sweet paprika
2 units bay leaves
45 ml olive oil (divided)
14 g butter (for engrasar the molde)
6 g salt (or to taste, divided)
2 g black pepper (or to taste)
100 g fresh cheese (desmenuzado)
15 g fresh cilantro (chopped)
15 ml apple cider vinegar

Nutrition facts

per serving

470 kcal

Calories

36 g

Protein

29 g

Carbs

24 g

Fat

4 g

Fiber

25 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
Preheat the oven to 375°F / 190°C. Lightly grease a muffin pan or small ramekins with the butter.
2
Peel the ripe plantains and cut them lengthwise into long slices about 5 mm / 1/4 inch thick. Arrange the slices inside the pan to form basket shapes, slightly overlapping to cover the bottom and sides. Brush with 1 tablespoon olive oil and sprinkle with a pinch of salt.
3
Bake the plantain baskets for 18 minutes at 375°F / 190°C, until tender and lightly golden. Remove from the oven and let them rest in the pan for 5 minutes before carefully unmolding.
4
While the baskets bake, season the chicken with 1/2 teaspoon salt, black pepper, dried oregano, ground cumin, and sweet paprika.
5
Heat 1 tablespoon olive oil in a deep skillet or saucepan over medium heat. Brown the chicken for 2 to 3 minutes per side. It does not need to be fully cooked at this stage. Remove and set aside.
6
In the same skillet add the remaining tablespoon of olive oil, the white onion, and the garlic. Cook for 3 minutes until the onion softens. Stir in the Puerto Rican sofrito and cook 2 more minutes, stirring well.
7
Add the tomato paste, orange juice, chicken broth, green olives, bay leaves, and apple cider vinegar. Mix well and bring to a gentle simmer.
8
Return the chicken to the skillet. Cover and cook over medium-low heat for 18 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C.
9
Remove the chicken from the sauce and shred it with two forks. Discard the bay leaves. Return the shredded chicken to the skillet and cook uncovered for 5 minutes so it absorbs some of the sauce. Adjust with the remaining salt if needed.
10
Fill each plantain basket with the hot pulled chicken mixture. Finish with crumbled fresh cheese and chopped cilantro. Serve immediately.
11
If you want to reheat the fully assembled dish, place the filled baskets in the oven for 8 minutes at 325°F / 165°C to warm through without drying them out.

Chef tips

For baskets that hold their shape better, use ripe but still firm plantains, not overly soft ones. If some slices tear, press them into the pan and they will bind together as they bake.

Substitutions

You can use boneless chicken thighs instead of chicken breast. Fresh cheese can be replaced with queso blanco or mild feta. If you do not have fresh orange juice, use 100% orange juice with no added sugar.

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
View on Amazon
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
View on Amazon
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
View on Amazon