Rice Pie with Cilantro Sofrito Chicken and Sweet Plantain Crust

Name: Rice Pie with Cilantro Sofrito Chicken and Sweet Plantain Crust
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: about 2 lb ripe sweet plantains; 3 tbsp vegetable oil; 1.1 lb boneless skinless chicken thighs; 3 cups cooked white rice; 5 oz yellow onion; 2 oz sweet peppers; 4 cloves garlic; 1/2 cup fresh cilantro; 1 cup tomato sauce; 1/2 cup chicken broth; 1.2 oz green olives stuffed with pimento; 1 tbsp capers; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp sweet paprika; 1 1/2 tsp salt; 1/2 tsp black pepper; 4 oz semi-firm white cheese, shredded; 2 large eggs; 1 tbsp butter

An original Puerto Rican-inspired main dish featuring a golden sweet plantain base and top layer filled with savory seasoned rice and chicken stewed in a cilantro, sweet pepper, and tomato sofrito. Baked until set and flavorful, it is comforting and deeply Boricua without copying a traditional recipe.

30 minPrep

45 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

3 grandes 900 g ripe sweet plantains (pelados and cut a lo largo thinly sliced)
3 45 ml vegetable oil (divided for frying and sofreír)
500 500 g boneless skinless chicken thighs (cut diced small)
3 480 g cooked white rice (cold or at room temperature)
1 mediana 150 g yellow onion (chopped en cubitos)
4 60 g sweet peppers (without semillas and chopped)
4 dientes 12 g garlic (chopped fino)
0.5 20 g fresh cilantro (chopped, divided)
1 240 ml tomato sauce (estilo simple)
0.5 120 ml chicken broth (low sodium preferiblemente)
10 35 g green olives stuffed with pimento (slices)
1 8 g capers (escurridas)
1 1 g dried oregano
0.5 1 g ground cumin
0.5 1 g sweet paprika
1.5 9 g salt (or to taste, divided)
0.5 1 g black pepper (or to taste)
120 120 g semi-firm white cheese, shredded (for mezclar en the relleno)
2 100 g eggs (batidos)
1 14 g butter (for engrasar the molde)

Nutrition facts

per serving

510 kcal

Calories

25 g

Protein

49 g

Carbs

24 g

Fat

4 g

Fiber

45 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

DairyEggs

Instructions

1
Preheat the oven to 375°F / 190°C. Grease a round or square baking dish with the butter.
2
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the sweet plantain slices for 1 to 2 minutes per side until golden but still flexible. Drain on paper towels and set aside.
3
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the onion, sweet peppers, and garlic for 3 to 4 minutes until fragrant and tender.
4
Add the diced chicken, 1 teaspoon of the salt, black pepper, dried oregano, ground cumin, and sweet paprika. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.
5
Stir in the tomato sauce, chicken broth, olives, capers, and half of the fresh cilantro. Cook over medium heat for 8 to 10 minutes until thick and saucy.
6
Transfer the stew to a large bowl and mix with the cooked white rice, shredded white cheese, and beaten eggs. Add the remaining fresh cilantro and taste for salt, adjusting with the remaining 1/2 teaspoon if needed.
7
Line the bottom of the baking dish with a layer of sweet plantain, slightly overlapping the slices. Add all of the chicken-rice mixture and press gently to compact it.
8
Place another layer of sweet plantain on top to cover the filling. Bake at 375°F / 190°C for 25 minutes, until the pie is set and heated through.
9
Let it rest for 10 minutes before slicing so it holds its shape. Serve hot.
10
For a deeper golden top, switch the oven to broil for the last 2 minutes at 450°F / 230°C, watching closely so the plantain does not burn.

Chef tips

Use day-old cooked rice for a firmer filling. If the plantains are very ripe, fry them quickly so they do not fall apart.

Substitutions

You can substitute chicken breast for the chicken thighs in the same amount. The cilantro can be replaced with recao for a deeper flavor. The semi-firm white cheese can be replaced with low-moisture mozzarella.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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