Dominican Turkey Breast in Coconut, Lime and Sweet Pepper Sauce with Red Lentil Rice and Crispy Green Plantain

Instructions

1. 1

   1. Season the turkey breast cutlets with 30 ml (2 tbsp) lime juice, half of the garlic, 1 g (1/2 tsp) oregano, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let them rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Sauté half of the red onion for 2 minutes, add the long-grain rice, red lentils, and 1 g (1/2 tsp) sweet paprika, and stir for 1 minute to lightly toast them.

3. 3

   3. Add 360 ml (1 1/2 cups) water, 2 g (1/4 tsp) salt, and the butter. Bring to a boil, then reduce to low heat, cover, and cook for 18 to 20 minutes until the rice and lentils are tender. Turn off the heat, add half of the cilantro, fluff with a fork, and keep covered.

4. 4

   4. While the rice cooks, toss the green plantain slices with the rice flour, the remaining sweet paprika, a pinch of salt, and a pinch of black pepper.

5. 5

   5. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the green plantain in a single layer for 2 to 3 minutes per side, until crisp and lightly golden. Transfer to a paper towel-lined plate and reserve.

6. 6

   6. In the same skillet, heat the remaining vegetable oil over medium-high heat. Sear the turkey breast for 3 to 4 minutes per side, until golden and it reaches a safe internal temperature of 165°F (74°C). Remove and keep covered.

7. 7

   7. Lower the heat to medium. In the same skillet, sauté the remaining red onion, Dominican sweet peppers, and the remaining garlic for 3 minutes. Stir in the remaining oregano, remaining salt, and remaining black pepper.

8. 8

   8. Pour in the coconut milk, the remaining water, and the remaining lime juice. Cook for 5 to 7 minutes, stirring, until the sauce reduces slightly and turns silky.

9. 9

   9. Return the turkey breast to the skillet and cook 2 more minutes, spooning the coconut, lime, and sweet pepper sauce over the top so it absorbs the flavor.

10. 10

    10. Serve a base of red lentil rice, top with the turkey breast and plenty of sauce, and finish with the remaining cilantro and the crispy green plantain.