Chicken Breast Stuffed with Sweet Plantains and Cheese with Sesame Creole Sauce and Toasted Pigeon Pea Rice

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Pat the chicken breasts dry and cut a pocket into each one without slicing all the way through. Season them with 1 tablespoon of the adobo seasoning, oregano, half of the minced garlic, 1 tablespoon olive oil, salt, and black pepper. Let stand for 10 minutes.

2. 2

   Heat a skillet over medium heat and add the butter. Cook the diced ripe plantains for 4 to 5 minutes until golden and caramelized. Remove from the heat and let cool slightly.

3. 3

   Stuff each chicken breast with some of the cooked sweet plantains and strips of semi-firm white cheese. Secure with wooden toothpicks if needed.

4. 4

   In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Brown the stuffed chicken breasts for 2 to 3 minutes per side. Transfer to the oven and bake for 18 to 22 minutes, or until the center reaches 165 °F / 74 °C. Remove and let rest for 5 minutes.

5. 5

   Meanwhile, make the rice. In a medium pot, heat 1 tablespoon olive oil over medium heat. Add half of the onion and cook for 2 minutes. Stir in half of the sofrito and cook 2 minutes more.

6. 6

   Add the white rice and stir for 1 to 2 minutes to lightly toast it. Add the cooked pigeon peas, hot chicken broth, bay leaf, green olives, and the remaining tablespoon of adobo seasoning. Bring to a boil, reduce to low, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes; then fluff with a fork.

7. 7

   For the sesame creole sauce, heat the remaining sofrito in a skillet with the sweet peppers, the rest of the onion, and the remaining minced garlic for 3 minutes. Add the tomato paste and cook for 1 minute.

8. 8

   Stir in the water, apple cider vinegar, and sesame seeds. Cook for 4 to 5 minutes over medium heat until the sauce thickens slightly. Adjust with salt and black pepper to taste.

9. 9

   Serve a bed of toasted pigeon pea rice on each plate. Place a stuffed chicken breast on top, remove the wooden toothpicks, and spoon over the sesame creole sauce. Finish with chopped fresh cilantro.