Little Havana El Jefe Pollo
1 box (7 ounces) black bean and rice mixture
4 boneless, skinless California chicken breasts
4 ounces grated Monterey Jack cheese, divided
4 ounces Spanish chorizo, casing removed and crumbled
1 California Roma tomato, sliced into 8 pieces
1 ripe plantain, peeled and sliced to 1/4″ thickness
olive oil
1/2 teaspoon granulated sugar
1 California avocado, quartered and sliced
Preheat oven to 425 degrees F. Prepare rice and bean mixture according to package directions. While rice is cooking, fry crumbled chorizo in frying pan until crisp and pieces are small; drain on paper towel. Wipe fry pan clean. Place chorizo in small bowl and mix with 3 ounces jack cheese. Set aside. Cut into the fattest side of each chicken breast making a “packet”, making sure to not cut all the way through. Stuff each breast with an equal amount of chorizo mix; press firmly to close or secure with toothpicks. Place breasts in 9×9-inch baking pan. Place two tomato slices on each breast and sprinkle remaining 1 ounce cheese over top of all. Bake for 25 minutes.
While chicken is cooking, heat enough olive oil in the bottom of the fry pan , about half-way up a plantain slice. Heat oil over high heat. Place plantain slices in hot oil and fry to two minutes per side, until slightly crispy and browned. Remove from oil, drain on paper towels; sprinkle with sugar.
When chicken is done, divide rice mixture among four dinner plates and place a breast on each of the rice mounds. Garnish with fried plantains and avocado slices.
4 servings.