Colombian Aji de Gallina Paleo Stuffed Plantains Recipe

Allergens

None

Ingredients

• 1. 2 large green plantains 2. 4 oz chicken breast, cooked and shredded 3. 1 cup raw cashews, soaked in hot water for 30 minutes 4. 1 medium white onion, finely chopped 5. 2 cloves garlic, minced 6. 1 tbsp cumin 7. 1 tbsp paprika 8. 1/2 tsp ground black pepper 9. 1/2 cup chicken broth 10. 2 cups spinach, chopped 11. 1/4 cup raisins 12. Salt to taste 13. Olive oil for cooking

Instructions

1. Peel and slice the green plantains into 1 inch rounds, then steam them for 15 minutes until tender.
2. While the plantains are steaming, in a blender combine soaked cashews, onion, garlic, cumin, paprika, black pepper, and chicken broth. Blend until smooth.
3. Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5 minutes, stirring constantly.
4. Add the shredded chicken to the sauce and cook for an additional 2 minutes.
5. Stir in the spinach and raisins, and cook until the spinach is wilted. Season with salt to taste.
6. Preheat the oven to 375°F (190°C).
7. Split the steamed plantains open lengthwise and stuff each half with the chicken mixture.
8. Place the stuffed plantains on a baking sheet and bake for 12 15 minutes until golden brown.
9. Serve immediately, garnished with fresh cilantro or parsley.

Chef’s Insight

The combination of flavors in this dish is truly unique, showcasing both the richness of Colombian cuisine and the versatility of Paleo cooking.

Notes

This recipe is perfect for those following a Paleo diet or looking to incorporate more plant-based meals into their routine.