Rice BowlsCaribbeanMedium

Roasted Ají Dulce and Crispy Plantain Chip Barley

Name: Roasted Ají Dulce and Crispy Plantain Chip Barley
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 4 medium (400 g) ají dulce peppers, fresh, halved, seeded, and stemmed; 1 large (500 g) green plantain, peeled and thinly sliced into ⅛-inch rounds; 4 tablespoons (60 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; 1½ cups (300 g) pearl barley, rinsed; 3 tablespoons (45 ml) sofrito; 4 cups (960 ml) vegetable or chicken broth; 3 cloves (15 g) garlic cloves, fresh, minced; ¾ teaspoon (3 g) ground cumin; ½ cup (20 g) fresh cilantro, chopped; 1 whole (60 g) lime, fresh, halved for juicing (optional)

From the MyKitchenBank Kitchen

A vibrant Caribbean grain side dish that layers the sweetness of roasted ají dulce peppers with crunchy homemade plantain chips, pearl barley, and savory sofrito. The barley is cooked in a rich broth infused with roasted pepper flavor, then finished with fresh cilantro and crispy plantain shards for texture and island flair.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 6 servings (about 1 cup each)

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Steps

Before you start

Peel and cut the plantain for chips before you start cooking
Prepare sofrito ahead if not using store-bought
Have all broth and seasonings measured and ready

1
Roast the ají dulceOven 450°F / 230°C
- Preheat oven to 450°F (232°C).
- Toss the halved ají dulce peppers with 1 tablespoon of olive oil, salt, and black pepper on a large baking sheet.
- Roast for 15 minutes, stirring halfway through, until the peppers are charred in spots and softened.
- Remove from oven and set aside to cool slightly.
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Ready when: Peppers are soft and lightly charred at the edges
Tip: Don't skip the charring—it develops deep, sweet pepper flavor
2
Fry the plantain chips
- While peppers roast, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, add the plantain slices in a single layer, working in batches if necessary.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Transfer to paper towels and season with salt and black pepper.
- Once cooled, break into rough chips.
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Ready when: Plantain slices are golden brown and crispy at the edges
Tip: Don't overcrowd the pan; work in batches for even crisping and to maintain oil temperature
3
Toast the barley
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the rinsed barley and toast for 2–3 minutes, stirring constantly, until the grains are fragrant and lightly browned.
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Ready when: Barley is lightly golden and fragrant
Tip: Toasting the barley adds nutty depth; don't skip this step
4
Build the broth base
- Add the sofrito and minced garlic to the pot with the toasted barley.
- Stir continuously for 1 minute until fragrant.
- Chop the cooled roasted ají dulce peppers into small pieces and add them to the pot along with the ground cumin.
- Stir well to combine.
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Ready when: Mixture is fragrant and darkened slightly
Tip: This aromatic base—sofrito, peppers, garlic, cumin—is the soul of the dish
5
Add broth and simmer
- Pour the broth into the pot and bring to a gentle boil over medium-high heat.
- Once boiling, reduce heat to medium-low, cover with a lid, and simmer for 25–30 minutes, stirring occasionally, until the barley is tender but still has a slight bite and most of the liquid is absorbed.
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Ready when: Barley is tender with a firm center; liquid is mostly absorbed but not completely dry
Tip: Partially cover the pot if it's boiling too vigorously; the barley should simmer gently, not aggressively
6
Finish and serve
- Remove the pot from heat and let it rest uncovered for 5 minutes.
- Gently fold in the fresh cilantro and most of the crispy plantain chips, reserving some for garnish.
- Taste and adjust seasoning with salt and black pepper.
- Squeeze lime juice over the barley if desired for brightness.
- Transfer to a serving bowl or individual bowls and top with remaining plantain chips.
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Ready when: Barley is tender, cilantro is evenly distributed, and plantain chips are visible throughout
Tip: Add the plantain chips right before serving so they stay crispy; save some for a textural topping

Good to know

Tips

Roasting the ají dulce is essential—it caramelizes the natural sugars and develops a deeper, more complex sweetness than raw peppers would provide
Pearl barley's creamy texture contrasts beautifully with crispy plantain chips; don't overcook the barley or it becomes mushy and loses that textural play
This dish pairs wonderfully with grilled fish, jerk chicken, or roasted seafood; the sweet pepper and plantain flavors complement protein dishes without overwhelming them
If you can't find ají dulce, the sofrito will still provide the savory base—roasted bell peppers will give you the sweetness dimension

Make ahead

Sofrito can be made 1 day ahead and refrigerated. The ají dulce peppers can be roasted up to 2 hours ahead and kept at room temperature. Plantain chips are best made the day of or just before serving to maintain crispness; you can fry them up to 4 hours ahead and store in an airtight container at room temperature.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The barley will firm up slightly when cold. To reheat, warm gently in a pot with 2–3 tablespoons of broth or water over medium heat, stirring occasionally, for 5–7 minutes. The plantain chips will soften; for best texture, make fresh chips to serve alongside reheated barley. Do not freeze plantain chips; they become soggy. The cooked barley base can be frozen in an airtight container for up to 2 months; thaw in the refrigerator and reheat as above, then top with fresh plantain chips.

Substitutions

ají dulce peppers, fresh → Red bell peppers or 2–3 cubanelle peppers. Ají dulce has a mild, slightly sweet flavor. Bell peppers will work but are less sweet; cubanelles are closer in flavor profile. Roast the same way.
pearl barley → Farro, brown rice, or wheat berries. Farro cooks in 20–25 minutes; brown rice in 35–40 minutes; wheat berries in 45–50 minutes. Adjust cooking time as needed and check package instructions for liquid ratios.
green plantain → Green banana chips or cassava chips. These are slightly less starchy and cook faster (2–3 minutes per side). Watch carefully so they don't burn. Green bananas are milder; cassava has a more earthy flavor.
sofrito → 2 tablespoons finely minced onion plus 1 tablespoon tomato paste plus 1 tablespoon cilantro, sautéed until softened. Homemade sofrito base will be less intense than traditional sofrito but captures the savory aromatic essence. Sauté in the pot before adding other ingredients.