0.0 – 0 reviews • Plantain Recipes
| Level: |
Advanced |
| Total: |
2 hr 5 min |
| Active: |
55 min |
| Yield: |
1 serving |
Ingredients
- 1 pound chicken breast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 ounces lime juice
- 2 ounces olive oil
- 1 cup mayonnaise
- 4 ounces chopped green onions
- Pinch salt and ground black pepper
- 1 bunch fresh cilantro, chopped
- Oil, for deep-frying
- 4 whole green plantains
- Pinch garlic powder
- Pinch salt
- 3 Roma tomatoes, seeded and chopped into small cubes (brunoise)
- 1 small or 1/2 medium red onion, chopped
- 3 ounces chopped fresh cilantro
- 2 ounces lime juice
- Salt and ground black pepper
- 4 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons lemon juice
- Salt and pepper
- 1 cabbage, shredded
- Lettuce and arugula, for serving
Instructions
- For the roasted chicken: Preheat the oven to 375 to 400 degrees F.
- Place the chicken breast in a roasting pan. Drizzle with 2 tablespoons oil, then sprinkle with salt and pepper. Cover with foil. Roast about 45 minutes. Let cool, then shred it. Set aside.
- Preheat a griddle or frying pan to high heat. Add the remaining tablespoon oil, then the shredded chicken, and let it caramelize.
- For the cilantro sauce: In a high-powered blender or food processor, add the lime juice and oil, blending, then the mayonnaise, green onions, salt, pepper and cilantro. Blend until creamy and smooth. Cilantro sauce keeps in the fridge for up to 5 days.
- For the green plantain: We suggest wearing gloves, since green plantains stain your hands.
- Preheat the oil in a deep-fryer to 400 degrees F.
- Cut the ends or tips of the plantains, then split them in half and slice the skin from top to bottom to break it and peel it. Fry 8 chunks for about 5 minutes to soften. Set aside and keep them hot.
- Line a tortilla press with parchment paper. Place one piece of plantain in the press and squash flat, not too thin. Put them back in the fryer for 5 to 7 more minutes or until golden brown. Place these on a plate and add the garlic powder and salt.
- For the pico de gallo: Mix together the tomatoes, onion, cilantro, lime juice, salt and pepper in a bowl.
- For the coleslaw: Whisk together the mayonnaise, mustard, lemon juice, salt and pepper in a bowl. Add the cabbage and mix all together.
- Over parchment paper, add one half toston, or patacon, then add the coleslaw.
- Add 4 ounces caramelized chicken, some cilantro sauce, pico de gallo, more cilantro sauce, lettuce and arugula, and top with the other half of the patacon. Wrap in the paper. ENJOY!
