Dominican Chicken Breast Stuffed with Garlic Mangú, Sweet Pepper Light Sauce, and Toasted Corn Rice

Instructions

1. 1

   1. In a medium pot, boil the green plantains in water with a pinch of salt for 18 to 20 minutes, until tender. Drain, reserving 60 ml (1/4 cup) of the cooking water.

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   2. While the plantains cook, season the chicken breasts with 30 ml (2 tbsp) sour orange juice, 2 g (1 tsp) dried oregano, half of the garlic, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let rest for 10 minutes.

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   3. In a skillet, heat 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter over medium heat. Add the sliced red onion and sauté for 3 to 4 minutes until softened. Add half of the cilantro and cook 30 seconds more.

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   4. Mash the hot plantains with the sautéed onion mixture, 14 g (1 tbsp) butter, and the reserved cooking water until you get a firm, shapeable mangú. Adjust with a pinch of salt if needed.

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   5. Preheat the oven to 375°F / 190°C.

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   6. Stuff each opened chicken breast with a portion of the mangú. Close with kitchen picks if needed.

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   7. In an oven-safe skillet, heat 15 ml (1 tbsp) olive oil over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side until lightly golden.

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   8. Transfer the skillet to the oven and bake the breasts at 375°F / 190°C for 16 to 18 minutes, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

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   9. While the chicken bakes, make the rice. In a saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the sweet corn and brown it for 3 minutes. Stir in half of the chopped red onion and cook 2 minutes more.

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    10. Add the rice, stir for 1 minute to lightly toast it, then pour in 360 ml (1 1/2 cups) chicken broth. Season with 2 g (1 tsp) dried oregano, 3 g (1/2 tsp) salt, and a pinch of black pepper. When it boils, reduce the heat, cover, and cook for 15 to 18 minutes until tender. Rest for 5 minutes and fluff with a fork.

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    11. For the sauce, in a small skillet cook the sweet peppers, remaining garlic, and remaining chopped red onion with the tomato paste over medium heat for 3 minutes. Add the remaining 50 ml sour orange juice and 120 ml (1/2 cup) chicken broth. Cook for 4 to 5 minutes until a light sauce forms. Stir in the remaining cilantro and adjust salt and pepper.

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    12. Serve one stuffed chicken breast per plate with a portion of toasted corn rice and spoon the light sweet pepper sauce over the top.