Plantains are are widely used in South America, Central America and the Caribbean as a side or snack, either baked or fried. The avocados in this recipe are a great source of healthy fat.
If you want to make homemade salsa, use our recipe here.
Ingredients
Chicken
- 1 lb breast or thigh
Lime
- 1
Garlic
- 1 clove
Avocados
- 2 medium
Salt
- ¼ teaspoon
Cayenne_pepper
- ¼ teaspoon
Green_plantains
- 2
Oil
- 1 Tablespoon olive, vegetable, or avocado oil
Salt
- pinch
Jalapeño
- 1 (optional)
Fresh_salsa
- optional (leftover)
Instructions
Step 1
Preheat the oven to 400 degrees.
Step 2
Cut off the ends of the plantains and score the skin with a paring knife. Microwave the plantains for 6-7 minutes or until they become soft through the center (you can pierce with a fork). The skin will turn black.
Step 3
While the plantains cook in the microwave, heat a large frying pan on medium-high heat. Spray with cooking spray. Add the chicken and cook for 5 minutes until the chicken browns.
Step 4
Flip chicken, pour ¼ cup of water, reduce heat to medium-low and cover with a lid. Cook for 8-10 min or until the chicken is cooked through. Remove chicken from the pan and let cool.
Step 5
Once cooked, peel the plantain. Cut into ½ inch slices on an angle (about 10-12 per plantain). Smash the hot plantains with the bottom of a jar, can or something flat.
Step 6
Place flattened pieces on a greased sheet pan. Bake for 10 minutes or until crispy. Sprinkle with salt.
Step 7
Juice the lemon into a bowl and remove any seeds. Mash the avocado and add to the bowl. Mince the garlic and add to the bowl. Add 1/4 teaspoon of salt, 1/4 teaspoon of cayenne pepper. Mash the mixture with a fork until smooth.
Step 8
Optional: chop the jalapeño and add to the bowl.
Step 9
Using a clean cutting board, shred the chicken with a fork and add to the bowl. Mix until the chicken is evenly coated.
Step 10
Top the tostones with the chicken salad. Top with salsa (optional).