Ingredients

• 500 g Smoked chicken breasts
• 4 large Ripe plantains
• 200 g Queijo Coalho
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Red bell pepper
• 400 g Crushed tomatoes
• 200 ml Coconut milk
• 1/4 cup Fresh cilantro
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   For the chicken filling: Shred the smoked chicken breasts. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté the chopped onion, minced garlic, and diced red bell pepper for 5-7 minutes until tender.

3. 3

   Add the shredded chicken and crushed tomatoes. Season with salt and pepper. Simmer over low heat for 10 minutes, until the sauce thickens slightly. Stir in half of the fresh cilantro.

4. 4

   For the plantain puree: Peel the plantains and cut them into thick pieces. Steam or boil them in salted water until very tender (about 15-20 minutes). Drain well.

5. 5

   Mash the cooked plantains with the coconut milk until smooth and creamy. Season with salt and pepper.

6. 6

   Assembly: In an oven-safe dish, spread the smoked chicken filling evenly on the bottom. Carefully top with the plantain puree. Slice the Queijo Coalho thinly and arrange the slices over the puree.

7. 7

   Bake for 20-25 minutes, or until the cheese crust is golden brown and bubbly. Let rest for a few minutes before serving, garnished with the remaining fresh cilantro.