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January 22, 2010

Plantain Chicken with Green Pasta! You will Love this Recipe!


Okay just made this receipe Yesterday! and I think (hope) you are going to like it!! so Easy and Flavorfull! Here it goes..

Green Pasta
This recipe is based on a Peruvian dish that our Kids always asked in a Peruvian restaurant we used to visited in Connecticut. And I can still say that I also like my version with the Puerto Rican flair!

Ingredients:
3 tbsp butter
1 onion, chopped
3 cloves garlic, crushed
10 TO 12 ounce of chopped spinach (frozen can be good to, thaw and drain well to remove excess water before use)
1 cube chicken stock
1 / 4 cup fresh coriander
Salt and pepper
Water
1 pound cooked pasta ( I used Linguini, but you could use any pasta you like)

Procedure:
In a saucepan or skillet heat the butter and cook onion and garlic until shinny. Add spinach, broth and a little water to help dissolve the chicken cube and spinach does not dry out. Cook for 5 minutes shaking.
Add the coriander and grind in food processor or blender until smooth and creamy.
(Add water if necessary for consistency. Taste and adjust the seasoning) Return to skillet and heat while mixing the dough. Serve with some Parmesan cheese if desired.

Breaded chicken breast With Plantains
This Peruvian dish can be use with chicken or beef, is a very similar disk to what we do in PR but to bring it to our table we had to start with “platanutres”.
Ingredients:
(Marinate)
6 tbsp oil
2 tbsp minced garlic
1 / 2 tsp red pepper (optional)
3 tbsp mustard
1 / 2 cup coriander chopped
4 half breasts large (Fillets)
(For the Crust)
1 cup ground unsalted “platanutre” (if you cant get them without salt you could make your own)
1 cup cracker dust
Pepper (if salt though “platanutre” had enough salt will drain each breast so walks only pepper if desired)
2 tbsp olive oil
2 days of butter

Procedure:
In a bowl mix the marinade ingredients. Flatten chicken breasts with a masher (smooth side) Dry thoroughly and place into container spreading it well with marinade. Let marinate for 15 to 25 minutes.
Mix the ground with “platanutre” and Cracker Crump’s powder. Cover the chicken with the mix. Heat the butter and olive oil in a skillet and brown the chicken breasts flat, two by two for them to get very hot and become faster and pies are toast on both sides over medium heat high. Drain on paper towels and serve immediately with green pasta (recipe above)

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