thecuriouscoconut
Puerto Rican Chicken & Plantain Dumplings
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1
Red Bell Pepper
1/2
Yellow Onion
4
Culantro Leaves
2 tsp
Fresh Oregano
8
Garlic Cloves
3/4 tsp
Sea Salt
1/2 tsp
Black Pepper
5 tbsp
Extra Virgin Olive Oil
1 1/2 lbs
Boneless Skinless Chicken Breast
4 cups
Chicken Broth
4 cups
Water
1
Large Carrot
2 tbsp
Tomato Paste
15
Manzanilla Olives
3
Green Plantains
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Make the sofrito, ideally with culantro (not cilantro)
1
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Process until nice and smooth
2
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Add extra virgin olive oil and sofrito to a preheated pot
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Let it simmer for 3 minutes and enjoy the intoxicating aroma
4
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Add chicken to the sofrito and cook for 3-4 mins per side
5
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Begin preparing the bolitas. Peel the green plantains by slicing off the tips and scoring the peel
6
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Lift the peel away with your thumbs. If necessary, use knife to remove stubborn pieces of peel
7
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Use food processor to thoroughly puree the plantains with salt, oregano, and garlic powder
8
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Process, scrape, and repeat 3-4 times. Or, better yet, use a microplane to grate them
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Add broth, water & tomato paste, bring to a low boil, cover, reduce heat and simmer for 10 mins
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Make the bolitas while the chicken simmers. Oil hands and roll the balls between your hands
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Check to see if the chicken is ready to shred at 10 mins. If not, cook several minutes more
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Add the bolitas after removing the chicken and simmer 5-8 mins. They will float when they are done
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Add the chopped olives and shredded chicken to cook with the bolitas
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Ready to serve!
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Optional: garnish with avocado slides, cilantro, and a lime wedge
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thecuriouscoconut.com
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thecuriouscoconut
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