HOW TO MAKE loaded plantain boats (a must try plantain recipe) | The cooking nurse

Preheat the oven to 180 degrees Celsius.

Peel the ripe plantains, ensuring they are not too mushy.

Line a baking tray with vegetable oil or parchment paper to prevent sticking.

Make a slit in the middle of each plantain to create canoe shapes.

Place the plantains in the oven and bake for about 18 to 20 minutes.

Sear the chicken breast in a pan over medium heat, seasoning with salt and pepper on both sides.

Once cooked, shred the chicken using hands, tongs, or a fork.

In a separate pan, melt about a tablespoon of unsalted butter and add chopped garlic, cooking until fragrant and translucent.

Add chopped tomatoes to the pan and mix.

Pour in a little water to keep the sauce from being too dry.

Season the sauce with paprika for color and flavor.

Add chopped vegetables to the sauce, cooking briefly to avoid overcooking them.

Remove the baked plantains from the oven and let them cool for 2 to 3 minutes.

Fill the plantain boats with the chicken sauce mixture.

If desired, sprinkle cheese on top of the filled plantains and return them to the oven to meld flavors.

Plate the plantain boats on a bed of lettuce and tomatoes, and drizzle with blue cheese salad dressing.

Equipment Needed

Spice Level:

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