Type what you have

Ingredients

• ✓ plantain
• all-purpose flour
• salt
• butter
• shortening
• egg
• water
• white sugar
• vanilla extract
• nutmeg
• red food coloring
• egg white
• white sugar

Instructions

1. 1 Combine flour and salt in a bowl; rub in butter and shortening until incorporated, and mixture takes on a sandy appearance. Combine whole egg and water; stir into flour mixture until a dough forms. Transfer to a work surface; knead dough for a few turns to bring together. Wrap well in plastic wrap; chill in the refrigerator for 3 hours.
2. 2 While dough chilling, peel plantains; cut into thirds. Heat in a saucepan with a little water; bring to a simmer. Steam until tender, 5 to 10 minutes (depending on how ripe your plantains are). Once soft, discard water; mash plantains with 1/4 cup sugar, vanilla, nutmeg, and food coloring. Set aside to cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4- or 5-inch-round cookie cutter. Spoon a little plantain filling into center of each circle; fold in half, to form half-moon shapes. Place tarts on a baking sheet; brush with beaten egg white and sprinkle with sugar.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow tarts to cool to room temperature before serving.

By Kelsey

Ingredients

• ✓ plantain
• white sugar
• lemon juice
• cinnamon
• coconut

Instructions

1. 1 Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place covered bowl in the oven and bake for 25 minutes.
4. 4 Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
5. 5 Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.

By Stef Miller

Ingredients

• ✓ plantain
• vegetable oil
• vanilla extract
• cinnamon
• white sugar

Instructions

1. 1 Cut each plantain into two halves and each half into 3 strips.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla over plantains and season with cinnamon. Cover the skillet and cook plantains until browned completely, 5 to 7 minutes per side. Drain plantains on a paper towel-lined plate; sprinkle sugar over plantains.

By andrea

Ingredients

• ✓ plantain
• almond
• white sugar
• rum
• butter
• cinnamon

Instructions

1. 1 Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
2. 2 Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
3. 3 Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

By Epicureo

Ingredients

• ✓ plantain
• white sugar
• butter
• cinnamon
• puff pastry
• mascarpone cheese
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
3. 3 Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
4. 4 Spread puff pastry sheet over plantains, tucking corners into the skillet.
5. 5 Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
6. 6 Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.

By Curtis Wolfe

Ingredients

• ✓ plantain
• garlic powder
• canola oil
• margarine
• black pepper
• agave nectar
• brown sugar
• ground cinnamon

Instructions

1. 1 Cut plantain into three sections; quarter each section to yield twelve pieces. Season with garlic powder.
2. 2 Heat oil and margarine together in a small skillet over medium heat. Add plantain pieces, cook until lightly browned, 2 to 3 minutes per side. Season with black pepper; continue cooking until slightly darker in color, 2 to 3 minutes more.
3. 3 Off heat, drizzle agave syrup over plantain pieces; sprinkle with brown sugar and cinnamon.

By Donna Munaco

Ingredients

• ✓ plantain
• oil

Instructions

1. 1 Preheat oil in a large, deep skillet over medium-high heat.
2. 2 Peel plantains. Cut in half crosswise, then cut each half lengthwise into thin pieces.
3. 3 Working in batches, fry plantains in the hot oil until browned and crispy on the outside and tender on the inside, 2 to 3 minutes per side. Drain on a paper towel-lined plate.

By Donna

Ingredients

• ✓ plantain
• vegetable oil
• salt
• garlic powder

Instructions

1. 1 Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
2. 2 While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

By Melanie

Ingredients

• ✓ plantain
• canola oil
• ground pork
• ham
• sofrito
• olive
• caper
• salt
• garlic powder
• oregano
• tomato sauce
• butter
• white sugar
• butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
2. 2 Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
3. 3 Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
4. 4 Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
5. 5 Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
6. 6 Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

By nancyzalani

Ingredients

• ✓ plantain
• cooking spray
• salt
• milk
• butter
• canola oil
• ground beef
• onion
• green bell pepper
• tomato sauce
• garlic
• chicken bouillon
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. 2 Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
3. 3 Mash plantains, milk, and butter together in the pot until smooth.
4. 4 Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
5. 5 Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
6. 6 Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

By Mirelly

Ingredients

• ✓ plantain
• ground beef
• tomato sauce
• sofrito
• green olive
• garlic
• salt
• recao
• oregano
• cooking spray
• vegetable oil
• egg
• green bean
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
2. 2 Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square baking pan with cooking spray.
4. 4 Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
5. 5 Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
6. 6 Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
7. 7 Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

By Jenna M

Ingredients

• ✓ plantain
• onion
• green bell pepper
• parsley
• cilantro
• culantro
• garlic
• water
• ground beef
• sazon seasoning
• black pepper
• adobo seasoning
• olive oil
• egg
• green bean
• egg

Instructions

1. 1 To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
2. 2 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
5. 5 Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

By Leticia

Ingredients

• ✓ plantain
• green bell pepper
• corn
• pumpkin
• potato
• yautia
• green banana
• cabbage
• white bean
• chayote squash
• celery
• carrot
• green bean
• beef bouillon
• tomato sauce
• water
• beef stew meat
• salt
• oregano
• white pepper
• cilantro
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-low heat. Add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes.
3. 3 Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
4. 4 Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
5. 5 Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
6. 6 Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

By nydiah

Ingredients

• ✓ plantain
• spread

Instructions

1. 1 Melt 1 1/2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook half of the plantains, turning once, 4 minutes or until golden brown. Remove plantains to platter and keep warm. Repeat with remaining Spread and plantains.

By Country Crock

Ingredients

• ✓ plantain
• cheddar cheese
• vegetable oil

Instructions

1. 1 Cut plantain into 3 pieces, keeping the peel on.
2. 2 Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
3. 3 Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

By Yoly

Ingredients

• ✓ plantain
• cheddar cheese
• vegetable oil

Instructions

1. 1 Cut plantain, with the peel left on, into 3 pieces.
2. 2 Bring a pot of water to a boil. Add plantain pieces; boil until peels start to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon. Cool until easy enough to handle; peel. Add plantains to a bowl; mash.
3. 3 Divide and shape mashed plantain into 3 golf-sized balls. Wrap each ball with 1 piece of plastic wrap; press into a 6-inch round. Unwrap plantain rounds; place 1 ½ tablespoons cheese in center of each round. Fold rounds over cheese; pinch edges together.
4. 4 Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes; flip. Fry until other side is lightly browned, 2 to 3 minutes more. Drain on paper towels.

By Yoly

Ingredients

• ✓ plantain
• oil
• salt

Instructions

1. 1 Place a plate upside-down onto a work surface.
2. 2 Heat oil in a large skillet over medium heat. Lower plantain slices carefully into the hot oil. Fry until slightly browned, 2 to 3 minutes per side. Transfer to the upside-down plate, using a slotted spoon, reserving oil in the skillet. Place a second plate, right-side up, onto plantains. Smash plantain slices by gently pressing top plate into bottom plate.
3. 3 Lower smashed plantains carefully into the hot oil. Fry until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain; sprinkle with salt.

By kat

Ingredients

• ✓ plantain
• vegetable oil
• salt

Instructions

1. 1 Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
2. 2 Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
3. 3 Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

By Mig

Ingredients

• ✓ plantain
• vegetable oil
• salt
• lime

Instructions

1. 1 Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining plantain slices.
2. 2 Sprinkle cooked plantains with salt and drizzle with lime.

By John Mitzewich

Ingredients

• ✓ plantain
• refried black bean
• sugar
• salt
• oil

Instructions

1. 1 Place plantains in a large pot; cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes. Drain and mash.
2. 2 Heat refried beans in a small saucepan over low heat. Stir in sugar and salt. Remove from heat.
3. 3 Form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of bean mixture in the middle; then mold the sides of plantain around beans, making an egg-shaped ball.
4. 4 Heat oil in a deep fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in oil.
5. 5 Fry rellenitos in hot oil until browned. Drain on paper towels.

By Hellen Gavarrete

Ingredients

• ✓ plantain
• peanut oil
• butter
• brown sugar
• salt

Instructions

1. 1 Round up all your ingredients, and heat peanut oil and butter in a large skillet over medium-high heat until butter begins to sizzle.
2. 2 Gently toss plantain slices with brown sugar, then place into hot oil. Fry until plantains begin to turn golden brown, then turn over, and continue frying until caramelized, about 2 minutes per side.
3. 3 Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

By EFlorida

Ingredients

• ✓ plantain
• sugar
• water
• spring roll wrapper
• brown sugar
• vegetable oil

Instructions

1. 1 Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
2. 2 Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place on wrapper 1 inch from corner facing you. Fold corner over plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.

By Marianne Daretzes

Ingredients

• ✓ plantain
• vegetable oil
• onion
• ginger
• clove
• chile pepper
• salt

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 While the oil is heating, purée onion in a blender until smooth. Stir in ginger and cloves.
3. 3 Place plantains in a bowl and pour onion mixture over top. Add chile pepper and salt; mix until plantains are coated.
4. 4 Fry plantains in the hot oil until browned on all sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-line plate.

By aduani

Ingredients

• ✓ plantain
• all-purpose flour
• sugar
• cornmeal
• baking powder
• salt
• milk
• corn oil
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
2. 2 Stir flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk milk, plantains, oil, eggs, and butter together in a separate bowl; stir in flour mixture until just combined. Do not overmix batter. Rest batter at room temperature for 10 to 15 minutes. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.

By Pixelsicle

Ingredients

• ✓ plantain
• water
• chicken
• onion
• cilantro
• garlic
• salt
• cassava root
• red potato
• corn

Instructions

1. 1 Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
3. 3 Discard chicken skin and bones. Place meat back into the soup; stir to combine.

By IheartCilantro

Ingredients

• ✓ plantain
• butter
• egg
• evaporated milk
• margarine
• all-purpose flour
• white sugar
• baking powder
• vanilla extract
• salt
• butter

Instructions

1. 1 Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon.
2. 2 Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter.
3. 3 Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Andrrreag

Ingredients

• ✓ plantain
• olive oil
• potato
• onion
• garlic
• chicken leg
• chicken thigh
• chicken wing
• chorizo de bilbao
• salt
• pepper
• water
• tomato
• cabbage
• chickpea

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.
2. 2 Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.
3. 3 Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ plantain
• mulato chile
• ancho chile
• guajillo chile
• pasilla chili
• lard
• onion
• garlic
• flour tortilla
• corn tortilla
• almond
• peanut
• sesame seed
• tomato
• mexican chocolate
• chicken

Instructions

1. 1 Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
2. 2 Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
3. 3 Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
4. 4 If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
5. 5 Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
6. 6 Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
7. 7 Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
8. 8 Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

By Ty

Ingredients

• ✓ plantain
• parsley
• pomegranate seed
• cinnamon stick
• sugar
• goat cheese
• milk
• walnut
• pepper
• salt
• clove
• almond
• raisin
• pine nut
• candied orange peel
• parsley
• peach
• apple
• tomato
• ground pork
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Ingredients

• ✓ plantain
• canola oil
• pea
• corn
• carrot
• rice
• black pepper
• salt
• herbes de provence
• coconut milk
• tomato sauce
• onion
• vegetable oil
• water
• cayenne pepper
• black pepper
• herbes de provence
• curry powder
• garlic
• chicken bouillon
• ginger root
• onion
• chicken drumstick

Instructions

1. 1 Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
2. 2 Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
5. 5 Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
6. 6 Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
7. 7 Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

By Daisy