LATIN FUSION CHICKEN

LATIN FUSION CHICKEN

  • Preparation: 30 min
  • Cooking Time: 40 min
  • Standing Time: 0 min
  • Total: 70 min
  • Servings: 4-6 sevings

Ingredients

CREAMY RICE

  • 1 cup long grain white rice
  • 3 tablespoons olive oil, divided
  • 1 cup diced yellow onion
  • 3 garlic cloves, finely chopped
  • ½ cup finely diced red bell pepper
  • 1 bay leaf
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 MAGGI® Chicken Flavor Bouillon Cube
  • 2 cups water
  • ½ plantain (green), diced in small cubes
  • ½ cup precooked corn kernels
  • ½ cup precooked peas
  • 1 green onion stalk, finely chopped
  • ½ cup Nestlé® Media Crema®

MARINATED CHICKEN

  • 2 tablespoons NESTLÉ® ABUELITA™ Authentic Mexican Hot Chocolate Drink, grated
  • 2 tablespoons orange zest
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ MAGGI® Chicken Flavor Bouillon Cube, grated to powder
  • 2 tablespoons olive oil
  • 4 chicken thighs or breasts (with or without skin)
  • 2 tablespoons olive oil
  • ½ yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large bay leaf
  • ¾ cup orange juice
  • ½ cup NESTLÉ® LA LECHERA® Sweetened Condensed Milk
  • ½ MAGGI® Chicken Flavor Bouillon Cube
  • 2 teaspoons cilantro, finely chopped

INSTRUCTIONS

  1. RINSE rice thoroughly under cold water and drain in a fine mesh strainer.
  2. HEAT 1 tablespoon of oil over medium-high heat in a large saucepan. When the oil is hot, add onion, garlic, red bell pepper, bay leaf, salt, pepper and MAGGI® Chicken Bouillon cube and sauté for 3 minutes, or until onions turn translucent.
  3. ADD the rice and sauté until lightly toasted and golden brown, about 2 minutes.
  4. ADD water and mix well; bring to boil. Once it boils, cover saucepan, reduce heat to low and cook on low until rice is fully cooked, about 17 minutes.
  5. ADD remaining 2 tablespoons of oil to a separate skillet over medium heat, add and fry the diced plantain until they are golden brown and crispy.
  6. UNCOVER the saucepan and add corn, peas, green onion and half cup of Nestlé® Media Crema®. With a fork, mix everything carefully, cover again and cook for 3 more minutes. Remove rice from heat.
  7. ADD the fried plantains to rice, and with a fork mix carefully. Set aside.

Let’s prepare the chicken!

  1. PREPARE the marinade by combining grated NESTLÉ® ABUELITA Authentic Mexican Hot Chocolate Drink, orange zest, ground cumin, salt, ground black pepper, half of the grated MAGGI® Chicken Flavor Bouillon Cube, and olive oil to create a paste. Evenly coat chicken.
  2. ADD 2 tablespoons of olive oil to a skillet, over medium-high heat. Sear the chicken on both sides until golden brown, about 4–5 minutes. Remove chicken from pan and set aside.
  3. ADD 2 tablespoons of olive oil and onion to the same skillet and stir-fry for 3 minutes. Add garlic, bay leaf, orange juice, Nestlé® La Lechera® Sweetened Condensed Milk and the other half of the MAGGI® Chicken Bouillon cube and reduce heat to medium-low. Mix well and cook for 3–5 minutes or until the sauce has reduced and has a creamy consistency. Set aside.
  4. CUT chicken breast into slices.

It’s time to serve El Plato de Todos!

  1. SERVE 1 cup of creamy rice on a plate. On the side add the marinated chicken and cover it with the sauce, about 3–4 tablespoons. Sprinkle with crunchy plantain cubes.

And now it’s time to enjoy Hispanic Heritage Month with Nestlé’s delicious flavors! Enjoy your meal!