Chicken Breast Stuffed with Queso del País and Sweet Plantains with Aged Rum Sauce and Creamy Pigeon Pea Rice

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Season the chicken breasts on both sides with half of the Puerto Rican adobo seasoning and half of the black pepper.

2. 2

   Heat 1 tablespoon olive oil (15 ml) and 1 tablespoon butter (14 g) in a skillet over medium heat. Add the diced sweet plantain and brown sugar; cook for 3 to 4 minutes, stirring, until golden and caramelized. Remove from the heat and let cool for 5 minutes.

3. 3

   Cut a pocket into each chicken breast and fill with a portion of the caramelized plantain and queso del país. Secure with wooden toothpicks so the filling stays inside.

4. 4

   In a large oven-safe skillet, heat 1 tablespoon olive oil (15 ml) over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side. Remove them briefly to a plate.

5. 5

   In the same skillet, reduce to medium heat and add the onion, green bell pepper, sweet ají peppers, garlic, and half of the culantro. Cook for 4 minutes until softened. Add the tomato paste and cook 1 minute more.

6. 6

   Carefully pour in the aged rum to deglaze the skillet and let it reduce for 1 minute. Add 360 ml (1 1/2 cups) chicken broth, the sliced green olives, and 1 bay leaf. Return the chicken breasts and any juices to the skillet.

7. 7

   Transfer the skillet to the oven and bake at 375°F / 190°C for 16 to 20 minutes, or until the chicken is fully cooked. Remove the toothpicks carefully before serving.

8. 8

   While the chicken bakes, make the rice. In a medium saucepan, heat the remaining 1 tablespoon olive oil (15 ml) and remaining 1 tablespoon butter (14 g) over medium heat. Sauté the remaining onion for 2 minutes.

9. 9

   Add the white rice, cooked pigeon peas, remaining tomato paste, remaining culantro, remaining bay leaf, the rest of the adobo seasoning, the rest of the black pepper, and the salt. Stir well for 1 minute to lightly toast the rice.

10. 10

    Pour in 360 ml (1 1/2 cups) chicken broth and the milk. When it comes to a boil, lower the heat, cover, and cook for 18 to 20 minutes until the rice is tender and creamy. Turn off the heat, stir in the Parmesan cheese, and let rest covered for 5 minutes.

11. 11

    Remove the bay leaf from both the rice and the sauce. Taste and adjust seasoning. If the sauce is too thin, cook the skillet on the stovetop for 2 to 3 minutes over medium heat until slightly thickened.

12. 12

    Serve a bed of creamy pigeon pea rice, place a stuffed chicken breast on top, and spoon over the aged rum sauce. Finish with chopped fresh cilantro.