Roast Chicken and Plantains

Recipe by: Victoria Wise, Susanna Hoffman | from The Well Filled Tortilla Cookbook

Cookstr

Course: Main Course

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

Ancho Chili Sauce, avocado, and pumpkin seeds turn spicy roast chicken into a rich seductive taco.

Yield: Serves 4 to 6

INGREDIENTS

Ancho Chili Sauce
4 to 5 pounds chicken pieces, a combination of breasts, thighs, and legs, or 1½ medium chickens, quartered
Salt, to taste
3 large plantains or 4 green bananas, peeled, halved lengthwise, and cut into ¼-inch-thick pieces
18 corn or 12 flour tortillas, warmed or crisped just before serving

toppings:

Toasted Pumpkin Seeds
2 cups chopped avocado
2 cups sour cream
2 cups cilantro sprigs (optional)

Directions

1. Heat the oven to 450°F.

2. Spread ¼ cup of the Ancho Chili Sauce on the bottom of a roasting pan. Place the chicken pieces, skin side up, in the roasting pan. Spread another ¼ cup Ancho Chili Sauce over the top of the chicken and salt lightly. Place in the oven and bake for 20 minutes. Baste the chicken pieces with the pan juices and bake for 10 minutes more. Baste the chicken again. Add the plantains to the pan. Bake until the chicken is cooked through and the meat is beginning to pull away from the bones. 20 to 25 minutes more. Remove from the oven and let cool enough to handle.

3. Shred the chicken; discard the skin and bones.

4. To assemble, place about 1/3 cup of the chicken and plantains in the center of a tortilla. Top with some of the remaining Ancho Chili Sauce, Toasted Pumpkin Seeds, chopped avocado, sour cream and cilantro sprigs. Fold and serve.

Editor's Note

Nutritional information is based on 6 servings, 4 pounds of chicken pieces, 1/8 teaspoon of added salt per serving, corn tortillas, but does not include Ancho Chili Sauce or Toasted Pumpkin Seeds. For nutritional information on Ancho Chili Sauce or Toasted Pumpkin Seeds, please follow the links above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 927kcal (46%)

Calcium 176mg (18%)

Vitamin C 32mg (53%)

Vitamin A 299mcg RAE (10%)

Potassium 1456mg

Magnesium 156mg

Protein 43g

Sugar 22g

Fiber 11g

Total Carbohydrate 77g