Found an interesting recipe the other day for a Cheesy Chicken and Plantain Casserole on Saveur's e-mail newsletter. Being tired of eating ripe plantains the same old way (sliced and sauteed) this new recipe seemed like a nice change of pace.
However reading through the recipe it seemed that making a sofrito (the sauteed seasoning mix of onions, peppers, garlic, olive oil, tomato and spices) from scratch was a lot of work when one was in a hurry and already using a store bought rotisserie chicken. So we tried the recipe using prepared sofrito from http://www.oldhavanafoods.com/ and it worked like a charm.
Here's our adaptation of the recipe and a picture from the original blogger's posting on Bitchin'Camero.
Cheesy Chicken & Plantain Casserole
3 ripe plantains (half yellow, half black skin when ripe) or 3 boxes of frozen Goya Ripe Plantains (11 oz each)
1 rotisserie chicken, meat shredded into large bite size pieces
24 oz jar Old Havana Sofrito
1/2 cup chicken stock (or water)
16 oz. shredded cheddar cheese
Preheat oven to 425°F. Peel and chop the plantains into ½ inch pieces and place them on a greased cookie sheet. Bake for 10 minutes, or until they are cooked through and beginning to brown. Remove from oven, and reduce the oven temperature to 375°F.
While the plantains are baking, combine shredded chicken with the Old Havana Sofrito and ½ cup water in a non-stick skillet. Bring to a simmer. Sauté for about 5 minutes to heat through thoroughly, then remove from heat.
Grease a deep baking dish, place ½ the plantains at the bottom in one layer. Place half the chicken and sofrito mixture on top of the plantains and spread out into an even layer. Add ½ the cheese in an even layer. Then repeat with the remaining plantains, chicken mixture and top off with the remaining cheese.
Bake for 30 minutes at 375°F. Cover dish with foil half way through to retain moisture. Remove from oven and allow to rest for 7 to10 minutes so that juices are rehydrated into chicken and plantains.
Makes 6 to 8 servings.
To see the original post and recipe from which this was adapted go to Bitchin'Camero: