Pastelón de Pollo

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  • 1.5 tablespoons butter
  • 1.5 tablespoons extra virgin olive oil
  • 1 small rose of garlic, crushed
  • 1 jalapeno, minced
  • ~2 onions, minced
  • ~2 pounds ground chicken
  • ~1.5 tablespoons adobo seasoning
  • ~1.5 tablespoons dried oregano
  • ~1 tablespoon dried cilantro
  • ~1 tablespoon sazón
  • ~0.5 tablespoons dried epazote
  • ~0.5 tablespoons dried chipotle powder
  • 4 tablespoons red wine vinegar
  • 1 tablespoon concentrated tamarind juice
  • 1 red bell pepper, minced
  • 1 green bell pepper, minced
  • 1 cup tomato sauce
  • 0.5 cups seedless raisins
  • 1 tablespoon honey
  • 1 teaspoon laurel molido (ground bay leaf)
  • vegetable oil
  • 8 plantains
  • 4 cups mild cheddar cheese, shredded
  • 1/4 cup heavy cream
  • 4 eggs

Heat the oil and butter over a medium heat.

Once the oil is heated, add the garlic, jalapenos, and onions. Sautée until the onions are soft.

Add in the chicken. Stir in the adobo, oregano, cilantro, sazón, epazote, and chipotle powder. Brown the chicken, adding in the vinegar and tamarind as you go.

Stir in the red and green bell peppers. Stir in the tomato sauce, raisins, honey, and laurel molido. Turn to low and keep cooking while preparing the plantains.

Preheat the oven to 350 degrees Fahrenheit.

Pour the vegetable oil in a large pan, covering the bottom. Heat over medium heat until hot.

Peel the plantains and slice lengthwise, making 4 long slices from each plantain. (It's just fine if they break up.)

Fry the plantains, 2-3 minutes to a side, until golden brown. Dry on paper towels. In between batches add more oil to the pan if needed, and heat the oil up again.

Now you can start assembling the pastelón like a lasagna. Put a layer of about 1/3 of the fried plantains on the bottom layer of a large glass pan. Spread about half the ground chicken mixture over the plantains. Layer about 1-3/4 cups of the cheese on top. Lay down a second layer of plantains, followed by the rest of the chicken, followed by by a send layer of cheese. Lay down a final layer of plantains.

Stir the heavy cream and the eggs together. Slowly pour over the pastelón, letting it drip down through the layers. Finally, sprinkle the last of the cheese (about 1/3 of a cup). Let stand at least a minute before putting it in the oven.

Once the oven is preheated, bake for 25-30 minutes on the center rack.

Serves: 8-10

Preparation time: 2.5-3.5 hours