Season diced chicken with Adobo seasoning.
Add a packet of Sazón seasoning.
Crush about 10 cloves of garlic.
Mix until chicken is thoroughly coated. It will have a beautiful orange tint.
Thinly slice 2 onions. Add to frying pan coated in about 1 tablespoon olive oil and begin sautéing.
Cut your plaintains into 1 1/2 to 2 inch thick chunks.
Place in frying pan with oil.
Set onions aside and sauté chicken in same pan.
When plantains are golden brown, turn to brown the other side.
In a mortar and pestle, add olive oil, garlic cloves and a few pinches of salt. (Clearly this recipe needs to be adjusted if you don't care for garlic.)
Set finished plantain pieces in a paper towel lined bowl to drain.
Place a few pieces at a time into mortar.
Add 1 crushed chicharron.
Begin smashing. Mixing all ingredients together. It should be a chunky mashed potato consistency.
Toss chicken & onions.
Add a couple of tablespoons of chicken broth to your plantain mixture.
Coat a small bowl with nonstick cooking spray.
Press mixture into bowl. The mixture should be lining the bowl. (Almost like pressing a pie crust into a pie dish.)
Fill with your chicken mixture.
Place the bowl upside down on a plate. (This part can be tricky.)
After lifting the bowl, you will have a plantain dome filled with garlic chicken.
Serve with a side. Today I served it with beans and rice. Traditionally, this is served with a dipping sauce mixture of equal parts mayo and ketchup with a dash of Adobo seasoning. "MayoKetchup"
For my beans and rice recipe check this Snapguide link. http://snapguide.com/guides/make-authentic-puerto-rican-beans
- Lots of whole garlic cloves
- 2 onions
- 4.0 Large diced chicken breasts
- 1.0 Packet Sazón
- Adobo seasoning
- Pork cracklings (chicharrones)
- Chicken broth
- 3.0 Green Plaintains
- 3.0 Yellowish black plaintains (very ripe)
- Nonstick cooking spray