Tomatoes rellenos de pollo al Jegibre (tomatoes stuffed with chicken and ginger)

Cubans like to stuff the peppers with rice, picadillo or vegetables, and even cheese. However, peppers have disappeared from Cuban agricultural markets for months.

During a TV show about Creole culinary traditions I actually found the inspiration to adapt our recipe for peppers stuffed with the beautiful tomatoes that we find abundantly these days, and chicken suddenly became the unique protein of the Cuban family. So here is this Cuban recipe for tomatoes stuffed with ginger chicken.

Clean, wash and finely chop the ginger, onion and chili peppers.
Place the chicken in a saucepan over the heat and cook in water. Cut, crumble and season the chicken with salt and pepper.
In a frying pan over the heat, with the oil, brown the onion and chili peppers for 2 or 3 minutes. The crumbled chicken is added then the sugar, wine, vinegar, soy sauce and everything is mixed well, then the ginger and a cup of water are added.
When the sauce is reduced, turn off the heat and let it rest, then fill each previously washed and hollowed out tomato.
Put the tomatoes stuffed in this way in a covered saucepan or pan, with a bit of oil and cooking wine, to steam for about five minutes.
Accompany these delicious tomatoes stuffed with ginger chicken, congrí rice, or grilled eggplant.