This is one of my favorite recipes based on a recipe by our gifted chef Willo Bennet from Pikayo Restaurant at the Puerto Rico Art Museum.

CURRIED STIRFRIED CHICKEN WITH RIPE PLANTAIN FLAMBEAU
Serves 6

4 chicken breasts, deboned, and julienned
1 oz green onions, including the white and green part
1 yellow bell pepper, julienned
1 red bell pepper julienned
½ tsp or to taste mild curry powder
1 ripe plantain
¼ cup chopped cilantrillo
1 oz sliced almonds
1 oz golden raisins
1 oz shallots
1 oz rum
Salt and pepper to taste

Cut the chicken breasts in a julienne style. Sauté the chicken in olive oil (2 tb). Add the vegetables, sliced almonds and raisins. In another skillet, fry the ripe plantain in rounds, sprinkle lightly with the curry powder, and when ready, add to the chicken mix. Stir fry all ingredients. Add the rum and flambeau. After the flame (alcohol) dies, add salt and pepper to taste. Garnish with cilantrillo (cilantro).