Puerto Rican FoodChicken breast stuffed with sweet plantains and queso del país with recao sauce and coconut white beans
An original Puerto Rican recipe featuring chicken breast stuffed with caramelized sweet plantains and queso del país, seared on the stovetop and finished in the oven, served with a light recao sauce and creamy coconut white beans.
Ingredients
- 4 unidades / 680 g g boneless skinless chicken breasts (abiertas en forma of bolsillo)
- 1 unidad grande / 220 g g ripe plantain (pelado and en cubitos small)
- 120 g g queso del país cheese (grated or in strips finas)
- 30 ml ml olive oil (divided)
- 14 g g butter (for caramelizar the ripe)
- 8 g g brown sugar (optional, for realzar the dulzor of the ripe)
- 12 g g garlic (chopped, divided)
- 2 g g dried oregano
- 8 g g salt (or to taste, divided)
- 2 g g black pepper (divided)
- 2 g g sweet paprika
- 20 g g culantro leaves (chopped)
- 120 g g white onion (chopped, divided)
- 360 ml ml chicken broth (divided)
- 240 ml ml coconut milk
- 450 g g cooked white beans (escurridas and enjuagadas si son of lata)
- 40 g g sweet chili pepper (chopped)
- 15 ml ml lemon juice
- 8 g g cornstarch (1 tbsp de agua)
- 15 ml ml water (for disolver the maicena)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F.
- 2
Heat 1 tablespoon olive oil (15 ml / 1 tbsp) and the butter in a skillet over medium heat. Add the diced ripe plantain, brown sugar, and a pinch of salt. Cook for 4 to 5 minutes, stirring, until the plantain is tender and caramelized. Remove from the heat and let cool for 5 minutes.
- 3
Cut a pocket into each chicken breast without slicing all the way through. Season the chicken inside and out with 1 teaspoon salt, 1/2 teaspoon black pepper, the dried oregano, and sweet paprika.
- 4
Stuff each chicken breast with a portion of the caramelized plantain and queso del país. Secure with toothpicks if needed.
- 5
Heat the remaining 1 tablespoon olive oil (15 ml / 1 tbsp) in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side.
- 6
Transfer the skillet to the oven and bake the chicken at 190 °C / 375 °F for 14 to 18 minutes, or until fully cooked. Remove the chicken and let it rest for 5 minutes.
- 7
While the chicken bakes, make the coconut beans. In a medium saucepan over medium heat, sauté half of the onion, half of the garlic, and the sweet chili pepper for 3 minutes using any remaining juices from the plantain or an extra teaspoon of oil if needed.
- 8
Add the white beans, coconut milk, 120 ml / 1/2 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer on low for 10 to 12 minutes, stirring occasionally, until creamy and well seasoned.
- 9
For the recao sauce, place the remaining onion and garlic in a small saucepan with 240 ml / 1 cup chicken broth. Cook for 4 minutes over medium heat until the onion softens. Add the culantro and lemon juice.
- 10
Carefully blend the recao mixture until smooth, then return it to the saucepan. Stir in the cornstarch dissolved in water and cook for 1 to 2 minutes, stirring, until the sauce lightly thickens.
- 11
Serve a bed of coconut white beans, place a stuffed chicken breast on top, and finish with the warm recao sauce.
Chef tips
For a deeper golden finish, broil the chicken for 1 to 2 minutes at the end, watching closely. Let the plantain filling cool slightly before stuffing so the cheese does not melt too early.
Substitutions
You can substitute queso del país with low-moisture mozzarella or a firm fresh cheese. White beans can be replaced with cooked pigeon peas for a more traditional island profile, though the texture will be less creamy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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