Dominican Sweet Plantain Pastelón with Coconut Chicken, Creole Spinach and Cassava Crisp Crust

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Grease a roughly 23 x 33 cm (9 x 13-inch) baking dish with the butter.

2. 2

   Place the sliced ripe plantains on a baking sheet, brush them with 1 tablespoon olive oil, add a pinch of salt, and bake for 18 minutes at 400 °F / 200 °C, turning halfway through, until tender and lightly golden.

3. 3

   While the plantains roast, season the chicken with half of the salt, black pepper, dried oregano, ground cumin, and sour orange juice. Let it rest for 10 minutes.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the red onion and sweet peppers for 4 minutes. Add the garlic and cook 30 seconds more.

5. 5

   Stir in the tomato paste and cook for 1 minute, stirring. Add the seasoned chicken and cook for 5 to 6 minutes until it changes color.

6. 6

   Pour in the coconut milk and cook over medium-low heat for 8 to 10 minutes, until the sauce thickens slightly and the chicken is fully cooked. Add the fresh cilantro and adjust with the remaining salt.

7. 7

   In another skillet, heat the remaining tablespoon of olive oil. Add the fresh spinach and sauté for 2 to 3 minutes until wilted. Mix the spinach with 2 tablespoons of the chicken sauce to keep it moist.

8. 8

   Assemble the pastelón by arranging a layer of half of the roasted plantains in the bottom of the baking dish. Top with half of the coconut chicken, then all of the sautéed spinach, then the remaining chicken, and finish with the rest of the plantains.

9. 9

   Mix the crushed cassava bread with the shredded mozzarella cheese and spread it evenly over the top of the pastelón.

10. 10

    Bake at 375 °F / 190 °C for 20 minutes. Then broil for 2 to 4 minutes more at 425 °F / 220 °C, watching closely, until the top is golden and crisp.

11. 11

    Let it rest for 8 minutes before slicing and serving so the layers can set.