Puerto Rican Chicken Breast Stuffed with Sweet Plantains and Cheese in Mild Sofrito Lime Sauce with Cilantro Rice

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Season the chicken breasts on both sides with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, the garlic powder, 1/2 teaspoon of the oregano, the cumin, and the sweet paprika.

2. 2

   In a medium skillet, heat 1 tablespoon of olive oil and the butter over medium heat. Add the diced ripe plantain and cook for 4 to 5 minutes until golden and tender. Add 1/4 cup of the chopped onion, cook 2 minutes more, and remove from the heat.

3. 3

   Transfer the cooked plantain to a bowl and mix it with the shredded mozzarella cheese. Divide this filling among the chicken breasts, place it in the center, fold each breast closed, and secure with wooden toothpicks.

4. 4

   Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly browned.

5. 5

   Add the remaining chopped onion to the same skillet and cook for 2 minutes. Stir in the sofrito, the remaining 1/2 teaspoon oregano, 1/2 teaspoon salt, and the rest of the black pepper. Cook for 2 to 3 minutes, stirring well.

6. 6

   Pour 1 cup of the chicken broth and the fresh lime juice into the skillet. Scrape the bottom to release the browned bits and let it simmer gently for 1 minute.

7. 7

   Transfer the skillet to the oven and bake for 12 to 15 minutes at 190 °C / 375 °F, or until the chicken is cooked through. Remove from the oven and let it rest for 5 minutes.

8. 8

   While the chicken bakes, make the rice. In a medium saucepan, combine the long-grain rice, water, the remaining 1/2 cup chicken broth, the bay leaf, 1/2 teaspoon salt, and half of the chopped fresh cilantro. Bring to a boil over medium-high heat.

9. 9

   Once the rice boils, reduce the heat to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Remove the bay leaf and fluff the rice with a fork.

10. 10

    Remove the wooden toothpicks from the chicken. Serve each breast with the sofrito-lime sauce spooned over the top, alongside the cilantro rice. Finish with the remaining chopped fresh cilantro.