Chicken Breast with Tree Tomato and Annatto Sauce, Roasted Green Plantain Mash, and Warm Corn Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Score the green plantains through the skin, place them on a tray, and roast for 25 to 30 minutes until the skin is dark and the flesh is tender.

2. 2

   2. While the plantains roast, season the chicken breasts with 1 tablespoon annatto oil, 1 tablespoon lime juice, cumin, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the chopped garlic. Let them rest for 10 minutes.

3. 3

   3. Bring a small pot of water to a boil. Add the tree tomatoes for 2 minutes, transfer them to cold water, peel them, and blend them with 1/4 cup (60 ml) chicken broth or water until smooth.

4. 4

   4. In a large skillet over medium heat, heat 1/2 tablespoon annatto oil. Sear the chicken breasts for 3 to 4 minutes per side until lightly browned. Remove to a plate; they will finish cooking later.

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   5. In the same skillet, add half of the red onion and the remaining garlic. Cook for 2 minutes. Add the blended tree tomato and the remaining broth. Cook for 6 to 8 minutes, stirring, until the sauce thickens slightly.

6. 6

   6. Return the chicken to the skillet with the sauce. Cook over medium-low heat for 8 to 10 minutes, or until the center of the chicken reaches 74 °C / 165 °F. Add half of the culantro or cilantro and adjust with salt and pepper.

7. 7

   7. For the warm salad, cook the corn kernels in boiling water for 4 to 5 minutes if fresh; if thawed, cook for 2 to 3 minutes. Drain and toss with the remaining red onion, 1 tablespoon lime juice, 1 tablespoon butter, a pinch of salt, black pepper, and half of the fresh cheese.

8. 8

   8. When the plantains are done, let them cool for 5 minutes. Peel and mash them in a bowl with the warm milk, the remaining butter, a pinch of salt, and some of the remaining culantro or cilantro until rustic and creamy.

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   9. Serve a portion of roasted green plantain mash, place a chicken breast on top or alongside with plenty of tree tomato sauce, and add the warm corn salad. Finish with the remaining fresh cheese and culantro or cilantro.

10. 10

    10. Serve immediately while hot to enjoy the contrast between the tangy sauce, the soft plantain mash, and the warm corn salad.