Caribbean Chorrillana

Ingredients

In this Caribbean adaptation of Chorrillana, we replace the traditional beef with marinated chicken to infuse the dish with a tropical twist. Additionally, we incorporate sweet plantains and a zesty pineapple salsa to enhance the Caribbean flavors. The use of aromatic rice adds a fragrant element to the dish, elevating it to a whole new level of deliciousness. We alse have the original recipe for Chorrillana, so you can check it out.

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 1 lb (450g) boneless, skinless chicken breasts, sliced 1 lb (450g) boneless, skinless chicken breasts, sliced
• 2 tablespoons Caribbean jerk seasoning 2 tablespoons Caribbean jerk seasoning
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 cup (240ml) pineapple chunks 1 cup (240ml) pineapple chunks
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, diced 1 small red onion, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges 1 lime, cut into wedges
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 48g, 12g
• Protein: 30g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the sliced chicken breasts with Caribbean jerk seasoning. Allow it to marinate for at least 30 minutes.
2. 2.
   Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced plantains and cook until golden brown and caramelized, about 2-3 minutes per side. Remove from the skillet and set aside.
4. 4.
   In a separate bowl, combine pineapple chunks, red bell pepper, red onion, jalapeno pepper, and fresh cilantro to make the pineapple salsa. Season with salt and pepper to taste.
5. 5.
   To assemble the Caribbean Chorrillana, divide the cooked rice among serving plates. Top with the cooked chicken, caramelized plantains, and pineapple salsa. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, although the taste will be slightly different.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce to the pineapple salsa.
• If you prefer a vegetarian version, you can substitute the chicken with grilled tofu or tempeh.
• Serve the Caribbean Chorrillana with a side of fresh avocado slices for added creaminess.
• Experiment with different types of rice, such as jasmine or basmati, to add unique flavors to the dish.
• To save time, you can marinate the chicken overnight for even more flavor.

Serving advice

Serve the Caribbean Chorrillana hot, allowing the flavors to meld together. Squeeze fresh lime juice over the dish just before serving to enhance the tropical flavors.

Presentation advice

Present the Caribbean Chorrillana on a large platter, arranging the rice, chicken, plantains, and pineapple salsa in an appealing and colorful manner. Garnish with fresh cilantro leaves and lime wedges for an extra touch of freshness.