Ingredients

Instructions

  1. Peel plantain and cut in half lengthwise.
  2. Remove vein and discard.
  3. In a large saucepan, add cut plantains; cover with water and bring to boil.
  4. Add salt, cover and continue to cook for about 3 minutes or until done.
  5. To test for doneness, insert a fork into the plantain and it should penetrate easily.
  6. Remove plantain into a large mixing bowl.
  7. Mash plantain.
  8. Add egg and mix thoroughly until well blended.
  9. Preheat oven to 350 degrees F.
  10. Prepare a cookie sheet by lining with 2 pieces of parchment paper.
  11. Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
  12. In a large frying pan add chicken, sprinkle with salt and pepper.
  13. Add bay leaf, butter and water and bring to boil.
  14. Reduce heat to medium; cover, but leave a slight opening for steam to escape.
  15. Cook for 5 minutes.
  16. Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
  17. Add additional water if required while cooking, (DO NOT LET DRY.).
  18. When chicken is done, remove and let cool for a few minutes in order to handle.
  19. Shred chicken into a mixing bowl.
  20. Remove bay leaf and discard.
  21. Remove onions from frying pan with a slotted spoon and add to the chicken.
  22. Make sure the onions are quite dry when adding to the shredded chicken.
  23. Add mixed vegetables and mix well to blend.
  24. Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
  25. Begin rolling plantain over vegetables, using the parchment paper to assist.
  26. Remove parchment paper as you are rolling.
  27. Leave rolled plantain on the cookie sheet.
  28. Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
  29. Remove from oven and let sit for 5 minutes to rest.
  30. Cut into 1 inch slices and serve.
  31. Serve with cooked rice or with a salad.