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Sweet Plantain Rolls

SWEET PLANTAIN ROLLS


Servings 4

ROLLO DE MADUROS

INGREDIENTS

Chicken Filling

  • 2 tbsp. avocado annatto oil (or dissolve annatto in oil)
  • 1.5 lb. skinless and boneless chicken thighs
  • 1 ½ tbsp. Pisqueya Sazón
  • 2 tbsps. Pisqueya Adobo
  • 5 garlic cloves, shredded
  • 1 small green bell pepper, chopped
  • ¼ cup sofrito
  • 1/3 cup pimento stuffed olives
  • ½ cup roasted peppers, chopped
  • ½ cup tomato sauce
  • 2 tbsp. tomato paste
  • 1 tbsp. white vinegar
  • ½ cup chicken broth
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh chopped cilantro, for serving

Yellow Plantain Base

  • 3 large yellow plantains
  • 2 tbsp. butter, at room temperature
  • 1/3 to ½ cup all-purpose flour
  • Salt and black pepper, to taste

Creamy Sauce

Video

METHOD

1) In a large bowl, season the chicken thighs with Pisqueya Sazón and Pisqueya Adobo.

2) Heat the annatto oil on a large pan over medium heat and precook the chicken for 4-5 minutes on each side.

3) Transfer the chicken to a plate and in the same pan, sauté the onion, pepper and garlic for 3 minutes.

4) Add the sofrito and sauté for another 3 minutes or until onion looks translucent and veggies caramelized.

5) Add the tomato sauce and paste, vinegar, chicken broth, roasted pepper and olives, and mix to combine.

6) Return the chicken and its juices to the pan, add the bay leaves and season with salt and black pepper to taste. Mix everything together and bring it to boil.

7) Cover, lower the heat to medium-low and cook for about 12-15 minutes.

8) Using two forks shred the chicken and set aside to cool down.

9) Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

10) Cut the ends of the yellow plantains, and then cut them in half.

11) In a pot filled with water, add a big pinch of salt and bring to a boil.

12) Add the yellow plantain halves to the boiling water, and boil for 5-7 minutes.

13) Drain the water and allow the plantains to cool down before peeling them.

14) While the plantains are cooling down, make the creamy sauce by mixing mayo, olive oil, Pisqueya Medium Heat Sauce, garlic, salt and black pepper in a small bowl. Set aside for serving.

15) Peel and mash the plantain in the same pot.

16) Add the flour, a little salt and black pepper to taste, and mix to combine. Add the butter for a smoother plantain texture.

17) Spread the mashed yellow plantain into the prepared baking sheet by creating a thin rectangular shape as shown in the video.

18) Add a single layer of the shredded chicken leaving and edge around it of about ½ inch. See video for reference.

19) With the help of the parchment paper, start rolling in one of the ends by lifting the parchment paper as you roll in all the way to the other end. Tuck the paper under the roll to secure it.

20) Bake the roll in the preheated oven to 350 degree Fahrenheit for 30-35 minutes.

21) Slice the roll into 2-inch wheels, dress with the creamy sauce, sprinkle chopped cilantro on top and enjoy with more Pisqueya Medium Heat Sauce.

¡Buen provecho!



SWEET PLANTAIN ROLLS

ROLLO DE MADUROS

Servings 4

INGREDIENTS

Chicken Filling

  • 2 tbsp. avocado annatto oil (or dissolve annatto in oil)
  • 1.5 lb. skinless and boneless chicken thighs
  • 1 ½ tbsp. Pisqueya Sazón
  • 2 tbsps. Pisqueya Adobo
  • 5 garlic cloves, shredded
  • 1 small green bell pepper, chopped
  • ¼ cup sofrito
  • 1/3 cup pimento stuffed olives
  • ½ cup roasted peppers, chopped
  • ½ cup tomato sauce
  • 2 tbsp. tomato paste
  • 1 tbsp. white vinegar
  • ½ cup chicken broth
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh chopped cilantro, for serving

Yellow Plantain Base

  • 3 large yellow plantains
  • 2 tbsp. butter, at room temperature
  • 1/3 to ½ cup all-purpose flour
  • Salt and black pepper, to taste

Creamy Sauce

METHOD

1) In a large bowl, season the chicken thighs with Pisqueya Sazón and Pisqueya Adobo.

2) Heat the annatto oil on a large pan over medium heat and precook the chicken for 4-5 minutes on each side.

3) Transfer the chicken to a plate and in the same pan, sauté the onion, pepper and garlic for 3 minutes.

4) Add the sofrito and sauté for another 3 minutes or until onion looks translucent and veggies caramelized.

5) Add the tomato sauce and paste, vinegar, chicken broth, roasted pepper and olives, and mix to combine.

6) Return the chicken and its juices to the pan, add the bay leaves and season with salt and black pepper to taste. Mix everything together and bring it to boil.

7) Cover, lower the heat to medium-low and cook for about 12-15 minutes.

8) Using two forks shred the chicken and set aside to cool down.

9) Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

10) Cut the ends of the yellow plantains, and then cut them in half.

11) In a pot filled with water, add a big pinch of salt and bring to a boil.

12) Add the yellow plantain halves to the boiling water, and boil for 5-7 minutes.

13) Drain the water and allow the plantains to cool down before peeling them.

14) While the plantains are cooling down, make the creamy sauce by mixing mayo, olive oil, Pisqueya Medium Heat Sauce, garlic, salt and black pepper in a small bowl. Set aside for serving.

15) Peel and mash the plantain in the same pot.

16) Add the flour, a little salt and black pepper to taste, and mix to combine. Add the butter for a smoother plantain texture.

17) Spread the mashed yellow plantain into the prepared baking sheet by creating a thin rectangular shape as shown in the video.

18) Add a single layer of the shredded chicken leaving and edge around it of about ½ inch. See video for reference.

19) With the help of the parchment paper, start rolling in one of the ends by lifting the parchment paper as you roll in all the way to the other end. Tuck the paper under the roll to secure it.

20) Bake the roll in the preheated oven to 350 degree Fahrenheit for 30-35 minutes.

21) Slice the roll into 2-inch wheels, dress with the creamy sauce, sprinkle chopped cilantro on top and enjoy with more Pisqueya Medium Heat Sauce.

¡Buen provecho!



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