Oh, let's just go ahead and close out this holiday season with some more sinful pleasures. Yes, the chicken is pretty healthy, but I just HAD to fry up some plantains. What's not to love about sweet and salty fried goodness?
What are you eating these remaining days of the year? Any inspiration for me or requests for the coming year?
Cuban Chicken and Plantains
- 1 boneless, skinless chicken breast
- 5 sprigs of thyme, leaves stripped and chopped
- 1 T. molasses
- 2 T. brown sugar
- 1 T. apple cider vinegar
- 1 T. allspice
- 1/2 tsp. cinnamon
- 1 garlic clove, minced
- 1 T. grated ginger
- 1/2 jalapeno, grated
- 1/4 onion, grated
- 1 plantain, peeled and sliced
- 1/4 c. of cooked rice for serving
- blended oil
Mix together the molasses, sugar, vinegar, allspice, cinnamon, thyme, garlic, ginger, jalapeno and onion. Add 1/4 c. of the oil and season with salt and pepper. Pour the marinade into a plastic storage bag and submerge the chicken breast into the liquid. Close the bag and thoroughly massage the marinade into the chicken. Refrigerate for at least an hour and up to overnight.
When you are ready to cook, start your rice cooking. Meanwhile, heat a grill pan and drizzle it with oil. Remove the chicken from the marinade and place it on the grill pan. Cook for 8-10 minutes per side. Let the chicken breast rest for 5 minutes before slicing.
Heat an inch of oil in a pan. The oil is hot enough when you can press the handle of a wooden spoon to the bottom of the pan and bubbles rise. Slide the pieces of plantain into the oil. Cook for about 2 minutes per side; just until the plantains turn golden brown. Remove to a paper towel-lined plate and season immediately with salt.
Plate the rice, chicken and plantains.