Puerto Rican Chicken Parmigiana

Ingredients

While the original Italian-American Chicken Parmigiana is typically breaded and fried, the Puerto Rican adaptation adds a tropical twist. Instead of using breadcrumbs, we use a mixture of plantain chips and spices to create a crunchy coating. Additionally, we incorporate local ingredients such as sofrito, adobo seasoning, and queso de bola (Edam cheese) to infuse the dish with Puerto Rican flavors. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (235ml) sofrito 1 cup (235ml) sofrito
• 2 tablespoons adobo seasoning 2 tablespoons adobo seasoning
• 1 cup (235ml) tomato sauce 1 cup (235ml) tomato sauce
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 cup (100g) crushed plantain chips 1 cup (100g) crushed plantain chips
• 1 cup (100g) grated queso de bola (Edam cheese) 1 cup (100g) grated queso de bola (Edam cheese)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Olive oil, for frying Olive oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 10g (2g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the chicken breasts with adobo seasoning, salt, and pepper on both sides.
3. 3.
   Heat olive oil in a large skillet over medium-high heat.
4. 4.
   Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the sofrito, tomato sauce, dried oregano, and dried basil. Cook for 5 minutes, stirring occasionally.
6. 6.
   Place the seared chicken breasts in a baking dish and pour the sofrito mixture over them.
7. 7.
   Sprinkle the crushed plantain chips and grated queso de bola over the chicken.
8. 8.
   Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Plantain chips — Make sure to crush the plantain chips into small pieces to create a crispy coating for the chicken.
• Sofrito — If you don't have homemade sofrito, you can find it in most Latin grocery stores or substitute with a mixture of finely chopped onion, garlic, bell pepper, and cilantro.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the sofrito mixture.
• Serve the Puerto Rican Chicken Parmigiana with a side of arroz con gandules (rice with pigeon peas) for a complete Puerto Rican meal.
• If you can't find queso de bola, you can substitute it with mozzarella or any other melting cheese.
• To make the dish healthier, you can bake the chicken instead of frying it before adding the sofrito mixture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Puerto Rican Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Place the Puerto Rican Chicken Parmigiana on a serving platter and drizzle some extra tomato sauce over the top. Sprinkle with grated queso de bola and garnish with cilantro leaves for an appetizing presentation.