rizen1
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Chicken Thighs stuffed with plantain and serrano ham
serving size
Makes 6 servings.
ingredients
1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)
6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
All purpose flour (for dredging)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup water
_____________________________________
2 tablespoons fresh lemon juice preparation
Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt and pepper.
Sprinkle both sides of chicken thighs with salt and pepper. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.
Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve. Bon Appétit, May 2007
Bon Appétit-Daisy Martinez
serving size
Makes 6 servings.
ingredients
1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)
6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
All purpose flour (for dredging)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup water
_____________________________________
2 tablespoons fresh lemon juice preparation
Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt and pepper.
Sprinkle both sides of chicken thighs with salt and pepper. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.
Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve. Bon Appétit, May 2007
Bon Appétit-Daisy Martinez
