Shannon de Lima Kids: A Fun Family Recipe

Shannon de Lima Kids is a playful, colorful dish inspired by the vibrant flavors of Latin American cuisine, designed to be a hit with children and adults alike. It features tender chicken, sweet plantains, and a creamy, mildly spiced sauce, all baked together into a comforting casserole thatâ€™s both nutritious and delicious. This recipe is a fantastic way to introduce kids to new flavors while keeping the ingredients familiar and the preparation simple.

Ingredients

2 lbs (900 g) boneless, skinless chicken breasts, cut into 1-inch cubes
2 ripe plantains, peeled and sliced into 1/2-inch rounds
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 (14.5 oz / 411 g) can diced tomatoes, drained
1 cup (240 ml) chicken broth
1/2 cup (120 ml) heavy cream
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 cup (120 g) shredded Monterey Jack cheese
Salt and black pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Preheat your oven to 375Â°F (190Â°C). Lightly grease a 9×13-inch baking dish.
Season the chicken cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, garlic, and red bell pepper. SautÃ© for 3-4 minutes until softened.
Stir in the diced tomatoes, chicken broth, heavy cream, cumin, paprika, and turmeric. Bring the sauce to a simmer and let it cook for 5 minutes, stirring occasionally.
Add the browned chicken back into the skillet and stir to coat with the sauce. Cook for an additional 2 minutes.
Pour the chicken and sauce mixture into the prepared baking dish. Arrange the plantain slices on top in a single layer.
Bake uncovered for 25 minutes. Then, sprinkle the shredded Monterey Jack cheese over the top and bake for another 10-15 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
To ensure the chicken is safe to eat, check that it reaches an internal temperature of 165Â°F (74Â°C) as per USDA FSIS guidelines, using a food thermometer.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Tips

Plantain ripeness: Use ripe plantains that are yellow with black spots for sweetness. Green plantains are starchier and less sweet, which will change the flavor profile.
Make it ahead: You can assemble the casserole up to the point of baking, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking from cold.
Cheese substitute: If you donâ€™t have Monterey Jack, use a mild cheddar or mozzarella. For a dairy-free version, omit the cheese and use a dairy-free cream alternative, though the texture will be slightly different.
Common mistake: Donâ€™t overcook the plantains. They should be tender but not mushy. If they start to brown too much on top, cover the dish loosely with foil during the last 10 minutes of baking.

Serving Suggestions

Serve this dish with a side of white rice or warm tortillas to soak up the delicious sauce. A simple green salad with a citrus vinaigrette adds a fresh contrast. For a complete meal, add a side of black beans or refried beans. Kids love it with a dollop of sour cream or a sprinkle of extra cheese on top.

Variations

Vegetarian version: Replace the chicken with 2 cups of cooked black beans or a mix of zucchini and mushrooms. SautÃ© them with the onions and peppers, and proceed as directed.
Spicy kick: Add 1/2 teaspoon of chili powder or a minced jalapeÃ±o to the sauce for some heat. For a milder version, use mild paprika instead of smoked.
Different protein: Use boneless, skinless chicken thighs instead of breasts for a juicier result. Adjust cooking time as needed, ensuring the internal temperature reaches 165Â°F (74Â°C).
Add veggies: Stir in a cup of frozen peas or corn along with the chicken for extra color and nutrition.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 1-2 minutes, or in a preheated oven at 350Â°F (175Â°C) for 10-15 minutes until heated through. The dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating. Always reheat leftovers to an internal temperature of 165Â°F (74Â°C) before serving.

Frequently Asked Questions

Can I use frozen plantains? Yes, you can use frozen plantains. Thaw them completely and pat them dry before slicing to avoid excess moisture in the casserole.

What can I use instead of heavy cream? For a lighter option, use half-and-half or whole milk. However, the sauce may be slightly thinner. For a dairy-free alternative, use coconut milk, which will add a subtle tropical flavor.

Can I make this in a slow cooker? Yes, brown the chicken and sautÃ© the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the plantains and cheese during the last 30 minutes of cooking.

Is this dish spicy? No, this recipe is mild and kid-friendly. The spices are aromatic rather than hot. You can easily adjust the heat by adding a pinch of cayenne or chili powder.

How do I know when the chicken is done? The chicken is safe to eat when it reaches an internal temperature of 165Â°F (74Â°C) as measured with a food thermometer. Insert the thermometer into the thickest part of a chicken piece to check.

Can I prepare this dish without cheese? Absolutely. The casserole will still be delicious without cheese. You can sprinkle breadcrumbs mixed with a little olive oil on top for a crunchy texture instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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