What the best recipe for Cuban style Plantains (sweet, like Pollo Tropical)??

Answer 1

Amarillos/Maduros is another name for ripe plantains. They aren't necessarily Cuban as all Carribeans have a recipe for them. Select plantains that are very yellow, almost orange in color with black spots - these are very ripe. Peel and slice ripened plantain in half. Slice each half lengthwise into 4 slices lengthwise. Fry each slice in vegetable oil over medium heat until tender and brown turning only once.
DO NOT cook overripe/black plantains as they will be too soft and will be more like pudding since they won't hold thier shape when frying.

Answer 2

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Cuban Style Chicken Ingredients: 1-1/2 lbs boneless chicken -- 3/4" thick pieces Fresh ground pepper to taste 1 tablespoon olive oil 1/2 cup chopped onion -- chopped 1/2 cup green pepper -- chopped 1 jalapeno pepper -- chopped 1 large garlic clove -- minced 1 teaspoon cumin -- ground 1 medium tomato -- peeled and chopped 1 tablespoon lemon juice 15 ounce can black beans Preparation: Sprinkle chicken with freshly ground pepper to taste. In a 12-inch skillet, sauté chicken in olive oil about three minutes on each side, remove from pan. Add the onion, green pepper, jalapeno pepper and garlic to bottom of pan without wiping out, so as to deglaze. Cook 2 minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans. Return chicken to pan, cover and simmer 20 minutes. Remove lid and continue to cook until chicken is cooked, about 10 minutes. Serve with rice. **************************************... Pollo en Salsa de Frijoles (Chicken in Black Bean Sauce) 4 chicken thighs and 4 legs 1 large can of black beans 1/2 cup of sofrito casero (onion, bell pepper, cilantro and garlic blended together) Salt and pepper to taste 1/2 teaspoon of cumin 1 tablespoon of oregano 1 teaspoon of apple cidar vinegar 1/2 can of tomato sauce Wash and season chicken with salt and pepper and set aside. In a deep cast iron skillet, add olive oil and saute the sofrito for a minute. Add cumin, oregano and tomato sauce and mix around. Add beans and mix well. Add 1 cup of broth and mix. Let cook for 10 minutes. Finally add apple cidar vinegar and mix and cook another 3 mins. Add chicken one at a time and submerge completely in sauce and cook for another 35-40 minutes. Let sit for a few minutes before serving over white rice. The chicken will taste better if marinated overnight. **************************************... Platanos en Tentacion This recipe yields enough for 6 servings. Choose plantains that are VERY ripe. By this I mean so ripe that most people would be tempted to throw them away! The blacker the skin (sometimes even with a whitish cast to it) the sweeter the plantain. 3 very ripe plantains 1/3 cup white sugar 1/3 cup brown sugar 3 Tbsp dry white wine 2 short cinnamon sticks 1/8 tsp powdered cinnamon 3 Tbsp butter Preheat oven to 375 F. Butter (or spray) a glass pyrex dish. Peel the plantains and place in the dish. Sprinkle half the sugar over them. Add the dry wine and stick little pieces of the cinnamon sticks into the plantains. Sprinkle with the rest of the sugar and the powdered cinnamon. Cut the butter in little pieces and dot over the plantains. Bake for approximately one hour. This is a side dish, not dessert. It is very good served along with a roast and fluffy white rice.

Answer 3

i am a philippino.here in the philippines we have plantains also.it is called saba.the yellow variety is the best one to cook as banana jam.just sliced the semi ripe banana place them in a pan with sugar syrup plus vanilla flavor.boil for several minutes.ifthe syrup is thick already itis ready to serve.pourwhile eating you may pour milk.

Answer 4

SWEET PLANTAIN AND PEPPER STUFFED CHICKEN
c.1996, M.S. Milliken & S. Feniger, all rights reserved

MARINADE
2 fresh lemons, juiced
4 garlic cloves, minced
1 tablespoon dried Mexican oregano, crushed
2 tablespoons olive oil
Salt and freshly ground pepper
1 whole 3 to 31/2 pound chicken

PLANTAIN AND PEPPER STUFFING (A.K.A. MOFONGO)

4 slices bacon, diced
1 large ripe plantain, peeled and cut into 1/2inch cubes
2 garlic cloves, peeled and chopped
1 small red pepper, seeded and chopped
1 Anaheim chile, seeded and chopped
1/2 bunch oregano, chopped
1/2 cup chicken stock
2 slices country bread, diced and dried
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chicken stock

To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over mediumhigh heat, sautJ the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Yield: Yield : 6 servings


FRIED PLANTAINS
c.1997, M.S. Milliken & S. Feniger, all rights reserved

3 ripe plantains (the skin should be blackened)
4 tablespoons unsalted butter

Peel the plantains and cut them into 1/4 inch slices on the diagonal. In a large, heavy skillet, melt the butter over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cooking Time: 5 minutes
Difficulty: Easy

Sweet Plantain And Pepper Stuffed Chicken

Recipe By : Too Hot Tamales Show #6316
Serving Size : 6 Preparation Time :0:00
Categories : Too Hot Tamales

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE
2 fresh lemons -- juiced
4 garlic cloves -- minced
1 Tablespoon dried Mexican oregano -- crushed
2 Tablespoons olive oil
Salt
pepper -- freshly ground
1 Whole Chicken (3 To 3 1/2 Pounds)
PLANTAIN AND PEPPER STUFFING (A.K.A.
MOFONGO)
4 Slices bacon -- diced
1 Large ripe plantain -- peeled and cut into
-- 1/2inch cubes
2 garlic cloves -- peeled and chopped
1 Small red pepper -- seeded and chopped
1 Anaheim chile -- seeded and chopped
1/2 Bunch oregano -- chopped
1/2 Cup chicken stock
2 Slices country bread -- diced and dried
1 Teaspoon salt
1/2 Teaspoon pepper -- freshly ground
1/2 Cup chicken stock

To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing:
Over mediumhigh heat, sautJ the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine.
Preheat the oven to 350 degrees.
Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Yield : 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/13/96 show