Caribbean Recipes – Ripe Plantain and Chorizo Stuffed Chicken Breast with Cilantro Rice & Tamarind Rum Glace

Serving: 1 person
Preparation time : 15 minutes
Cooking time: 10 minutes


For the chicken:

  • 1 x 6 oz chicken breast, butterfly cut
  • 1 ripe plantain, peeled and sliced
  • 1 link of chorizo, chopped
  • salt and pepper to taste
  • 1 tsp diced garlic
    For the glaze:
  • ¼ cup tamarind concentrate
  • ¼ tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 3 tbsp amber rumFor the cilantro rice:
  • 1 cup cooked medium grain rice
  • 2 tbs cilantro oil (combine ¼ cup fresh cilantro with ¼ cup olive oil and a pinch of salt and mix thoroughly in a blender)



1. Preheat oven to 350 degrees. Season chicken with salt and pepper.

2. Sauté plantains until fully cooked, then mash and combine with the chorizo and garlic. Season to taste.

3. Spread a tablespoon of the plantain mixture over the chicken breast, fold over and roast for 15-20 minutes the oven.

For the glaze:

4. Combine all ingredients in a saucepan and bring to a boil. Serve over chicken.

For the cilantro rice:

5. In a sauté pan, combine cilantro oil and cooked rice and warm through thoroughly.

Recipe courtesy of chef Miguel E. Campis