Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of boneless, skinless chicken thighs with 2 tablespoons of minced chipotle peppers in adobo sauce, 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper for at least 30 minutes.

2. 2

   Sauté the marinated chicken in 1 tablespoon of achiote oil over medium-high heat until it is fully cooked through, then shred the chicken and set it aside.

3. 3

   In the same pan, sauté 0.5 finely diced medium onion and 0.5 finely diced medium red bell pepper in 1 tablespoon of achiote oil until they are softened, then add 1 finely diced medium tomato and cook for 5 minutes, combining with the shredded chipotle chicken.

4. 4

   Peel and cut 4 large ripe plantains into 2-inch thick chunks, then deep-fry them in 4 cups of frying oil heated to 350°F (175°C) until they are golden brown and tender, approximately 5-7 minutes.

5. 5

   Carefully remove the fried plantain chunks and flatten each piece into a disk using a plate or tortilla press, then spoon about 2 tablespoons of the chipotle chicken filling onto the center of half of the flattened disks.

6. 6

   Cover each filled plantain disk with another flattened plantain disk, gently sealing the edges, and return them to the hot frying oil to deep-fry again until they are crispy and dark golden brown, approximately 3-5 minutes per side.

7. 7

   While the stuffed plantains are frying, blend 1 ripe avocado, 2 tablespoons of fresh lime juice, 0.25 cup of chopped cilantro, and 0.25 cup of sour cream or Colombian crema until the mixture is smooth, creating the avocado sauce.

8. 8

   Serve the hot, crispy Plátanos Rellenos de Pollo Adobado con Chipotle immediately, accompanied by the freshly prepared avocado sauce.