Puerto Rican Chicken & Plantain Dumplings
16 STEPS
Welcome!
1
Red Bell Pepper
1/2
Yellow Onion
4
Culantro Leaves
2 tsp
Fresh Oregano
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
Make the sofrito, ideally with culantro (not cilantro)
1
Process until nice and smooth
2
Add extra virgin olive oil and sofrito to a preheated pot
3
Let it simmer for 3 minutes and enjoy the intoxicating aroma
4
Add chicken to the sofrito and cook for 3-4 mins per side
5
Begin preparing the bolitas. Peel the green plantains by slicing off the tips and scoring the peel
6
Lift the peel away with your thumbs. If necessary, use knife to remove stubborn pieces of peel
7
Use food processor to thoroughly puree the plantains with salt, oregano, and garlic powder
8
Process, scrape, and repeat 3-4 times. Or, better yet, use a microplane to grate them
9
Add broth, water & tomato paste, bring to a low boil, cover, reduce heat and simmer for 10 mins
10
Make the bolitas while the chicken simmers. Oil hands and roll the balls between your hands
11
Check to see if the chicken is ready to shred at 10 mins. If not, cook several minutes more
12
Add the bolitas after removing the chicken and simmer 5-8 mins. They will float when they are done
13
Add the chopped olives and shredded chicken to cook with the bolitas
14
Ready to serve!
15
Optional: garnish with avocado slides, cilantro, and a lime wedge
16
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