Petit Chicken Breast
The combination of ripe plantain and garlic-steamed chicken breast is the perfect dish for lunch or dinner.
For a more flavorful, soft, juicy texture in the meat, let marinade in lemon juice, adobo seasoning and fresh minced garlic for at least half hour before cooking.
- (1) 4 ounces, organic chicken breast, thawed
- 3 cloves of organic fresh garlic, minced
- 2 tbsp unsalted butter
- 1/4 tsp Adobo seasoning (or salt, oregano, garlic powder, and turmeric)
- 1 ripe plantain cut in 2 inch slices, diagonally ( or buy frozen and thaw)
- 1 Lemon, juice squeezed
- 1 cup corn or canola frying oil (for the plantain)
- 1Place the chicken breast in a bowl, pour the lemon juice, and season. Let marinade for at least 1/2 hour in the fridge.
- 2Set the chicken breast in a skillet on the stove at medium heat. Add the butter and water. Let cook cover for 30-40 minutes in low. Watch closely as not to let the water evaporate completely. Add a little more water if needed.
- 3While the meat cooks, fry the plantain slices with the oil in a nonstick skillet, then set aside. Note: these cook fast because they’re soft like bananas so watch closely. (About 5-7 minutes, turning once)
- 4Once cooked, uncover and let cook for 3-3 more minutes to a golden brown color on each side. Cut carefully in half, butterfly shape. Place in plate with the ripe plantain slices, add any fresh garnish like cilantro sprigs.