Pionono

Stuffed Fried Plantains

3 ripe plantains

2 eggs lightly beaten

tooth picks

Meat

1 pack of ground chicken

1 tsp of sofrito

1 tbs of oil

1 can of tomato sauce

1/2 cup of onions and

1/2 cup of pepper

1 pack of Sazon with color

1 tsp of oregano

I can of green beans (optional)

Shredded Cheese (optional)

Salt and Pepper to taste

In a pan sauté sofrito, peppers and onions about 1 minute.

Then add meat and tomato sauce and with the same can add water (1/2 amount of sauce), sazon with color, oregano, salt and pepper.

Once meat is cooked add the can of green beans (optional) set aside.

Plantains

Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. Fry plaintains in a large skillet in medium-high heat. Try not to over cook them and once they are cooked on both sides, removed and drain on paper towels.

Using a grease pan or deep dish form the plantain into a pinwheel – it should be loose. Then secure with a toothpick on the side so they won’t fall apart. Fill each piono with the meat about 3/4 of the ground chicken. I dip the bottom of the piono carefully in the egg but if you like you can just add the beaten egg on the top (it will drain to the bottom). I also added mozzarella cheese on top or any cheese you desire. Set oven to 350 and cook for 10-15 or until eggs are cooked and cheese is melted. Remove toothpick and serve with rice or any side dish you desire.