Caribbean Chicken Breast Stuffed with Sweet Plantain and Herbs with Mild Roasted Pepper Sauce and Coconut Scallion Rice

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry and butterfly them if needed to create a deep pocket without cutting all the way through.

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   2. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half of the chopped white onion, 2 garlic cloves, and the diced ripe plantain. Cook for 4 to 5 minutes until the plantain is tender and lightly caramelized.

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   3. Add to the filling half of the cilantro, half of the thyme, 1 teaspoon sweet paprika, the ground cinnamon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lime juice. Mix well, cook 1 more minute, and let cool slightly.

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   4. Season the chicken breasts inside and out with the ground cumin, the remaining sweet paprika, 1 teaspoon lime zest, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stuff each breast with the plantain mixture and secure with toothpicks if needed.

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   5. In a medium saucepan, combine the jasmine rice, 1 cup coconut milk, the water, 1/2 teaspoon salt, and half of the scallions. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes.

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   6. While the rice cooks, heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly browned.

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   7. Transfer the skillet to the oven and bake the chicken for 12 to 15 minutes at 200 °C / 400 °F, or until cooked through in the center. Remove the chicken and let it rest for 5 minutes.

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   8. For the sauce, heat the remaining tablespoon of olive oil with the butter in a small saucepan over medium heat. Add the remaining white onion and 2 garlic cloves. Cook for 3 minutes until softened.

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   9. Stir in the roasted red bell pepper, chicken broth, the remaining cup of coconut milk, the rest of the thyme, 1 tablespoon lime juice, and a pinch of salt and black pepper. Simmer gently for 5 minutes.

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    10. Blend the pepper mixture until smooth and reheat for 1 minute if needed. Adjust salt and black pepper to taste.

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    11. Fluff the rice with a fork and mix in the remaining scallions and the rest of the cilantro.

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    12. Serve each sliced chicken breast over the coconut scallion rice and spoon the mild roasted pepper sauce over the top.