Tevaughn's non traditional Canoa de Platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe)
Tevaughn's non traditional Canoa de Platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe)

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, tevaughn's non traditional canoa de platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Tevaughn's non traditional Canoa de Platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Tevaughn's non traditional Canoa de Platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe) is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook tevaughn's non traditional canoa de platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tevaughn's non traditional Canoa de Platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe):
  1. Make ready 2 large ripe plantain
  2. Take 1 cup mozzerella cheese
  3. Take 1 med size tomato
  4. Prepare 1/2 cup parmesan cheese
  5. Make ready 2 tbsp blackpepper
  6. Prepare 1 tbsp cayenne pepper (optional)
  7. Get 1/4 cup chopped green escallion
  8. Take 1 tsp grated ginger
  9. Make ready 1/4 soy sauce
  10. Make ready 1 cup brown sugar
Instructions to make Tevaughn's non traditional Canoa de Platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe):
  1. Preheat oven to 180°. In a large skillet or medium sized pot pour 1/2 cup of oil and allow pot to heat.
    1. Cut chicken breast in half, then cut into strips and season with black pepper and cayenne pepper. Allow the chicken to absorb the season for atleast 10 minutes.
  3. Peel plantains and place in hot oil. Fry till it reaches a golden brown colour and until the inside is cooked then remove from the oil.
  4. In a medium sized saute pan, pour 1/4 cup oil into pot and place the seasoned chicken strips into pot and saute for about 30 seconds on both side (we are only frying it to get rid of the raw seasoning). Remove from the pot and allow to rest.
  5. In the same pan you were sauteing the chicken in, add the brown sugar and allow to caramelize. Once carmelization is complete, add the soy sauce, grated ginger and vinegar. Add chicken strips and allow the sauce to simmer for about 2-3minutes then remove from stove.
  6. Core plantains and add teriyaki chicken with sauce in the plantain and place in oven for 30 minutes. On the 28th minute, remove plantain from oven, stuff and sprinkle with parmesan cheese then place back in oven and allow cheese to melt.
  7. Remove from oven and garnish with diced tomatoes, powdered parmesan cheese and chopped escallions. You don't need any salt for this dish because the cheeses and soy sauce has a salty flavor. Enjoy.

So that is going to wrap it up with this exceptional food tevaughn's non traditional canoa de platano stuffed with teriyaki chicken and mozzarella (ripe plantain canoe) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!