There are so many different uses for the plantain and my culture uses wraps for many items. This was something that just came together when I accidentally ran out of corn husks and was using plantains.
- 4 ripe plantains (very yellow with black skin)
- 4 4 oz pieces of chicken breast (skin and fat removed)
- 1 bottle Dos Equis beer (minus several swallows)
- 2 tbs corn oil (you can use canola or a light olive oil here)
- 1 tbs cumin
- 1 cup minced cilantro
- 1 tsp salt
- 2 chili peppers chopped fine
- 1 red sweet pepper chopped fine
1remove the plantains from the skin so that the skin remains as one piece (a single slit down the plantain will works) and quarter the plantain length wise.
2mix 3/4 cup cilantro, cumin, salt and peppers together in a bowl. take the chicken breasts and mix into this so that the breast have a coat of seasoning.
3place the plantain skins in an baking pan and place a chicken breast in each. distribute the remainder of spices on top of each.
4in a heavy frying pan heat the oil and place the plantains so they don’t break when the oil is hot, fry till golden. Remove from the pan and place on top of the chicken to cover. Add the beer to the pan, not disturbing the spices.
5Place the entire mixture in a preheated oven to 350 F and bake for 30 minutes or until the chickens internal temperature reaches 165 to 170.
6Scoop chicken with plantain from the plantain skin add the remainder of the fresh cilantro on topand serve with yellow rice and beans and maybe a slice or two of mango on the side.
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved