Dominican Chicken Stuffed with Crispy Mangú and Sweet Pepper Sauce

Name: Dominican Chicken Stuffed with Crispy Mangú and Sweet Pepper Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Dominicana
Ingredients: 1.6 lb boneless skinless chicken breasts; 18 oz green plantains; 4 oz Dominican frying cheese; 1 cup red onion; 1 cup Dominican sweet peppers; 4 cloves garlic; 2 tbsp butter; 2 tbsp olive oil; 4 tbsp sour orange; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 3/4 cup chicken broth; 1/4 cup fresh cilantro; 5 cups water

An original recipe inspired by classic Dominican flavors: chicken breasts stuffed with a firm green plantain mangú and fried cheese, oven-finished and served with a light sauce of sweet peppers, onion, and a touch of sour orange.

30 minPrep

35 minCook

65 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

4 piezas (aprox. 720 g / 1.6 lb en total) 720 g boneless skinless chicken breasts (abiertas en forma of bolsillo)
2 medianos (aprox. 500 g / 18 oz) 500 g green plantains (pelados and cut en trozos)
120 g 120 g Dominican frying cheese (cut en cubitos small)
120 g 120 g red onion (divided: mitad for the relleno and mitad for the sauce)
90 g 90 g Dominican sweet peppers (without semillas and in strips)
12 g 12 g garlic (chopped, divided)
30 g 30 g butter (divided)
30 ml 30 ml olive oil (divided)
60 ml 60 ml sour orange (juice fresh; si no hay, usar mezcla of orange and lima)
2 g 2 g dried oregano (divided)
8 g 8 g salt (or to taste, divided)
2 g 2 g black pepper (divided)
180 ml 180 ml chicken broth (for the sauce)
15 g 15 g fresh cilantro (chopped)
1.2 litros 1.2 l water (for hervir the plátanos)

Nutrition facts

per serving

430 kcal

Calories

39 g

Protein

23 g

Carbs

21 g

Fat

3 g

Fiber

20 g

Net carbs

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

Dairy

Instructions

1
Preheat the oven to 400°F / 200°C. Cut a side pocket into each chicken breast without slicing all the way through.
2
In a bowl, season the chicken breasts with 30 ml (2 tbsp) sour orange juice, half of the dried oregano, 4 g salt, 1 g black pepper, and half of the chopped garlic. Let rest for 10 minutes while you prepare the filling.
3
Place the green plantains in a pot with 1.2 liters (5 cups) of water and boil over medium-high heat for 15 to 18 minutes, until tender.
4
While the plantains cook, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add half of the red onion and cook for 2 minutes. Add half of the remaining garlic and cook 30 seconds more.
5
Add 15 g (1 tbsp) butter to the skillet. Drain the cooked plantains and mash them directly in the skillet with the onion and garlic until you get a firm mash. Season with 2 g salt and a pinch of black pepper. Mix in the fresh cilantro.
6
In another nonstick skillet over medium heat, brown the frying cheese cubes for 2 to 3 minutes, turning them until golden on several sides. Gently fold them into the firm mangú mixture.
7
Stuff each chicken breast with a portion of the mangú and cheese filling and secure with toothpicks if needed.
8
Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side until golden.
9
Transfer the skillet to the oven and bake the chicken at 400°F / 200°C for 14 to 16 minutes, or until fully cooked.
10
Meanwhile, make the sauce. In a small saucepan over medium heat, melt the remaining 15 g (1 tbsp) butter. Add the remaining red onion and the sweet peppers; cook for 4 minutes.
11
Add the remaining sour orange juice, chicken broth, remaining dried oregano, 2 g salt, and the rest of the black pepper. Cook over medium heat for 6 to 8 minutes until the sauce reduces slightly.
12
Remove the toothpicks from the chicken if used. Serve each stuffed breast topped with the sweet pepper sauce.

Chef tips

To keep the filling from spilling out, make the mangú slightly drier than usual and avoid overstuffing the chicken. For a deeper golden finish, broil the chicken for 1 to 2 minutes at the end.

Substitutions

You can replace Dominican frying cheese with halloumi or another firm cheese that browns well. If sour orange is unavailable, use half orange juice and half lime juice. Cilantro can be replaced with fresh parsley.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori 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
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon