[ad] Cuban Glazed Chicken with Baked Plantain Chips

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Traveling to Cuba, or Miami for that matter, is no longer needed to enjoy some awesome Cuban cuisine.  My recipe for Cuban Glazed Chicken with Baked Plantain Chips is an easy, family friendly recipe.  Soon enough, your kitchen will smell like you just stepped off a plane into a tropical paradise.

I'm in full vacation mode!  Scratch that....to be correct, I'm in a full vacation dreaming mode.  I'm not actually planning on going anywhere anytime soon.  But yes, I am totally that person who surfs the internet looking for new places to visit, even though a trip is not in the foreseeable future.  I love to daydream about exploring cities, experiencing their culture, art, and you guessed it, trying new food.  (Food geek right here, ladies and gentlemen!) But since I'm not going on vacation, I have opted for a good old-fashioned "staycation".

Laying by the pool, relaxing and enjoying the weather is my kind of vacay.  I don't need to go on a trip when I can bring the best parts of a vacation "hot spot" into my own home.

My recipe for Cuban Glazed Chicken with Baked Plantain Chips is simple and will wow your taste buds with every bite. In under 30 minutes you will have a delicious, family meal that is full of vibrant Cuban flavors.

HOW DO I MAKE CUBAN GLAZED CHICKEN WITH BAKED PLANTAINS?

Start by preheating your oven to 400 degrees F.  Slice two plantains as thin as possible. I used a mandolin slicer, but you can use a knife as well.  

Spread the slices onto a baking sheet and top with 3 tablespoon of olive oil, ½ teaspoon of garlic powder, 1 teaspoon of onion powder, a dash of cracked black pepper and red pepper flakes.  Place them in your oven and bake for approximately 25 minutes (stirring halfway through the cooking process).  Because these chips are baked and not fried, this is a much lighter version of traditional plantains that you might find in Cuba.

After the plantains have been cooking for about 10 minutes, place 3-4 chicken breasts onto a separate baking sheet and put in oven along with the plantain chips.  This way, both the plantains and chicken will finish cooking around the same time. (The chicken will only need to cook for about 15 minutes).

Using Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts will make this recipe, and your life, so much simpler.  Because they are sliced thin, there is no need to thaw the chicken prior to cooking.  All you have to do is take one (or as many as you need) out of your freezer, pop them in the oven and you are good to go.  

Talk about a life saver for a busy mom or anyone in a time crunch!  These bad boys are all natural and have freshness sealed into every piece.  You can easily find them in the frozen bins of the poultry department at your local Walmart.

While the chicken and plantains are continuing to bake, you will prepare the glaze.  In a small bowl whisk together ½ cup of olive oil, ½ cup of orange juice, ⅓ cup of lime juice, 1 teaspoon of minced garlic, 1 teaspoon of dry oregano, and 1 ½ teaspoon of cumin.

Pour the mixture into a large sauce pan and bring to a boil.  After it comes to a boil, lower heat and continue to simmer and stir for approximately 5 minutes. Once the glaze has started to reduce, add in 1 cup of fresh cilantro, ¼ cup of fresh mint and 1 tablespoon of honey. If your glaze is not as thick as you would like, add in 1-2 teaspoon of cornstarch to thicken it up.

When you are ready to serve, carefully remove the chicken and plantains from the oven. Place the chicken onto a large serving dish and pour the glaze over top. Set the baked plantain chips alongside and enjoy!  

Cuban Glazed Chicken and Baked Plantain Chips

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Ingredients

For Chicken & Glaze

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• 3-4 Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts
• ½ cup olive oil
• ½ cup orange juice
• ⅓ cup lime juice
• 1 cup fresh cilantro
• ½ cup fresh mint
• 1 teaspoon minced garlic
• 1 teaspoon dry oregano
• 1 ½ teaspoon cumin
• 1 tablespoon honey
• corn starch (as needed)

For Plantain Chips

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• 2 plantains
• 3 tablespoon olive oil
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• dash of cracked black pepper and red pepper flakes

Instructions

1. Preheat your oven to 400 degrees.
2. Slice two plantains with a mandolin slicer or as thin as possible with a knife.
3. Spread the slices onto a baking sheet and top with 3 tablespoon of olive oil, ½ teaspoon of garlic powder, 1 teaspoon of onion powder and a dash of cracked black pepper & red pepper flakes.
4. Place in oven and bake for approximately 25 minutes (stirring half way through the cooking process).
5. After the plantains have been cooking for about 10 minutes, place 3-4 chicken breasts onto a separate baking sheet and put in oven along with the plantain chips. (The chicken will only need to cook for about 15 minutes).
6. While the chicken & plantains are continuing to bake, you will prepare the glaze: In a small bowl whisk together ½ cup of olive oil, ½ cup of orange juice, ⅓ cup of lime juice, 1 teaspoon minced garlic, 1 teaspoon dry oregano, and 1 ½ teaspoon cumin.
7. Pour the mixture into a large sauce pan and bring to a boil.
8. After it comes to a boil, lower heat and continue to simmer and stir (approximately 5 minutes).
9. Once the glaze has started to reduce, add in 1 cup of fresh cilantro, ¼ cup of fresh mint and 1 tablespoon of honey. If your glaze is not as thick as you would like, add in 1-2 teaspoon of cornstarch to thicken it up.
10. When you are ready to serve, carefully remove the chicken and plantains from the oven. Place the chicken onto a large serving dish and pour the glaze over top. Place the baked plantain chips along side and ENJOY!