Puerto Rican FoodChicken Breast Stuffed with Taro Root and Cheese with Roasted Pepper Criollo Sauce
An original Puerto Rican recipe featuring butterflied chicken breasts stuffed with seasoned taro root mash and cheese, seared on the stovetop and finished in the oven, served with a velvety criollo sauce of roasted peppers, sofrito, and olives.
Ingredients
- 4 (aprox. 680 g / 1.5 lb) 680 g boneless skinless chicken breasts (abiertas tipo mariposa)
- 300 g (10.5 oz) 300 g peeled taro root, cubed (for hervir and majar)
- 120 g (1 cup / 4.2 oz) 120 g queso fresco, grated or crumbled (divided)
- 90 ml (6 tbsp) 90 ml Puerto Rican sofrito (divided)
- 180 g (1 cup / 6.3 oz) 180 g roasted red peppers, sliced (for the sauce)
- 120 g (1 cup / 4.2 oz) 120 g white onion, chopped (divided)
- 12 g (4 dientes / 4 cloves) 12 g garlic, minced (divided)
- 40 g (1/4 cup / 1.4 oz) 40 g stuffed green olives, sliced (for the sauce)
- 240 ml (1 cup) 240 ml chicken broth (for the sauce)
- 30 g (2 tbsp / 1 oz) 30 g tomato paste (for the sauce)
- 45 ml (3 tbsp) 45 ml olive oil (divided)
- 14 g (1 tbsp) 14 g butter (for the relleno)
- 2 g (1 tsp) 2 g dried oregano (divided)
- 1 g (1/2 tsp) 1 g ground cumin (for the relleno)
- 2 g (1 tsp) 2 g sweet paprika (for sazonar the chicken)
- 8 g (1 1/4 tsp) 8 g salt (or to taste, divided)
- 2 g (1 tsp) 2 g black pepper (divided)
- 15 ml (1 tbsp) 15 ml lemon juice (for sazonar the chicken)
- 8 unidades 8 units wooden toothpicks (for cerrar the pechugas)
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 200°C / 400°F. If using wooden toothpicks, soak them in water for 10 minutes.
- 2
Place the taro root in a pot with enough water and a pinch of salt. Boil over medium-high heat for 15 to 18 minutes, until tender. Drain well.
- 3
While the taro cooks, season the chicken breasts on both sides with 1 tablespoon sofrito, the lemon juice, sweet paprika, 1/2 teaspoon oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Transfer the cooked taro to a bowl and mash it with the butter, 2 tablespoons sofrito, half of the chopped onion, half of the minced garlic, the cumin, 1/4 teaspoon salt, and a pinch of pepper. Fold in 90 g (3/4 cup) of the queso fresco and mix until you have a compact filling.
- 5
Stuff each butterflied chicken breast with a portion of the taro mash. Fold or lightly roll each piece and secure it with toothpicks so the filling stays inside.
- 6
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly browned.
- 7
Transfer the skillet to the oven and bake the chicken at 200°C / 400°F for 12 to 15 minutes, or until fully cooked through. Remove from the oven and let rest for 5 minutes.
- 8
While the chicken rests, make the sauce. In a saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the remaining onion and garlic for 2 to 3 minutes. Add the remaining 1 tablespoon sofrito, the roasted peppers, tomato paste, olives, and the remaining 1/2 teaspoon oregano. Cook for 2 more minutes.
- 9
Add the chicken broth to the saucepan and simmer the sauce over medium heat for 5 to 7 minutes, stirring, until slightly thickened. Adjust with the remaining salt and black pepper to taste.
- 10
Remove the toothpicks from the chicken breasts. Serve the stuffed chicken with the roasted pepper criollo sauce spooned over the top and finish with the remaining crumbled queso fresco.
Chef tips
For a firmer filling, let the taro release some steam before mashing. If the chicken breasts are very thick, cover them with wax paper and gently pound them to an even thickness before stuffing.
Substitutions
You can substitute the taro root with malanga if preferred. Queso fresco may be replaced with grated frying cheese or low-moisture mozzarella, though the flavor will be less traditional. If you do not have roasted peppers, roast fresh peppers in the oven at 220°C / 425°F until charred, then peel them.
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 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
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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