Chicken Breast Stuffed with Soft Alcapurria Filling and Sweet Pepper Sauce with Toasted Coconut Rice

Instructions

1. 1

   Preheat the oven to 400°F / 200°C.

2. 2

   For the filling, heat 1 tablespoon (15 ml) vegetable oil and 1 tablespoon (15 ml) annatto oil in a skillet over medium heat. Add the ground beef and cook for 4 to 5 minutes until no longer pink.

3. 3

   Add 2 tablespoons (30 ml) sofrito, half of the minced garlic, dried oregano, ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the green olives, and the capers. Cook for 3 more minutes. Stir in 2 tablespoons chopped fresh cilantro, mix, and let cool for 10 minutes.

4. 4

   While the beef cools, grate the tannia root and green plantain. Place them in a bowl and mix with 1 tablespoon (15 ml) annatto oil, a pinch of salt, and 1 tablespoon (15 ml) sofrito until a smooth dough forms.

5. 5

   Fold the cooked beef into the tannia and green plantain mixture. Mix well to create a moist but firm soft alcapurria-style filling.

6. 6

   Season the boneless chicken breasts with the remaining salt, remaining black pepper, and the rest of the minced garlic. Divide the filling among the breasts and close them by folding over themselves. Secure with toothpicks if needed.

7. 7

   Heat 1 tablespoon (15 ml) vegetable oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side.

8. 8

   Transfer the skillet to the oven and bake the breasts at 400°F / 200°C for 16 to 18 minutes, or until the chicken is fully cooked. Remove from the oven and let rest for 5 minutes.

9. 9

   For the toasted coconut rice, heat the remaining tablespoon of vegetable oil in a medium pot over medium heat. Add half of the chopped white onion and cook for 2 minutes. Add the long-grain rice and toast it for 2 minutes, stirring constantly.

10. 10

    Pour the coconut milk and water into the rice pot. Add 1 tablespoon (15 ml) sofrito, 1 bay leaf, the brown sugar, and 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 18 minutes. Turn off the heat and let it rest covered for 10 minutes.

11. 11

    For the sweet pepper sauce, heat the remaining annatto oil in a small skillet over medium heat. Sauté the rest of the white onion, sweet peppers, and red bell pepper for 4 minutes. Add the remaining sofrito and cook 1 minute more.

12. 12

    Stir in the apple cider vinegar, chicken broth, and remaining bay leaf. Cook the sauce over medium-low heat for 6 to 8 minutes until slightly thickened. Remove the bay leaf and add the remaining chopped fresh cilantro.

13. 13

    Fluff the toasted coconut rice with a fork. Serve each stuffed chicken breast over a portion of rice and spoon the hot sweet pepper sauce on top.