Plantain Rice with Chicken and Salsa Verde

Name: Plantain Rice with Chicken and Salsa Verde | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 2 tablespoons white balsamic vinegar; 2 whole cloves garlic; 1 small serrano pepper, seeded; 1 cup parsley leaves; 1 cup mint leaves; 2 cups chicken broth; 1 teaspoon grated lemon peel; 3 tablespoons sliced shallots; 1 clove garlic, minced; 5 tablespoons olive oil, divided; 2 pounds chicken thighs and drumsticks (about 4 each); 1 teaspoon cajun seasoning; 1 teaspoon coarsely ground black pepper; 1 1/2 teaspoons salt, divided; 2 firm plantains, peeled and cut into 4-inch pieces

KitchenAid Chef

Serving

Ingredients

2 tablespoons white balsamic vinegar

2 whole cloves garlic

1 small serrano pepper, seeded

1 cup parsley leaves

1 cup mint leaves

2 cups chicken broth

1 teaspoon grated lemon peel

3 tablespoons sliced shallots

1 clove garlic, minced

5 tablespoons olive oil, divided

2 pounds chicken thighs and drumsticks (about 4 each)

1 teaspoon cajun seasoning

1 teaspoon coarsely ground black pepper

1 1/2 teaspoons salt, divided

2 firm plantains, peeled and cut into 4-inch pieces

Step by step

Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one plantain section on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of plantain. Place medium bowl below blade to catch plantains. Turn stand mixer to speed 4 and process until blade reaches end of plantain. Repeat with remaining plantains. Place plantains in food processor; pulse 4 times or until plantains are finely chopped and resemble rice. Set aside.
Combine 1 teaspoon salt, black pepper and cajun seasoning in small bowl; rub over all sides of chicken. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Cook chicken in batches 5 to 7 minutes or until browned on all sides, adding additional 1 tablespoon oil between batches. Transfer chicken to plate.
Heat remaining 1 tablespoon olive oil in same skillet. Add shallots and minced garlic; cook 1 minute, stirring constantly. Add plantains, remaining 1/2 teaspoon salt and season with additional black pepper, if desired; cook 4 minutes, stirring occasionally. Add broth and lemon peel, stirring to scrape up browned bits. Top with chicken.
Bake 30 to 35 minutes or until chicken is cooked through (165°F) and liquid is absorbed.
For salsa verde, combine mint, parsley, serrano pepper and 2 whole cloves garlic in KitchenAid® Food Processor; pulse 10 times or until finely chopped. With food processor running, add remaining 2 tablespoons olive oil in thin steady stream. Transfer to small bowl; stir in vinegar. Serve with
chicken and plantains.