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–+ servings
tostones con pollo

Tostones con Pollo

Savor the rich flavors of tostones con pollo, a delightful dish of crispy plantains and tender chicken bursting with culture.

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5 from 6 votes
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Prep Time 10 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 35 minutes
Course chicken
Cuisine puerto rican
Servings 6 Servings
Calories 630 kcal

Equipment

Ingredients
 

  • 3 Plantains
  • 2 tbsp Olive oil
  • 1 pound Chicken
  • 1/2 cup Chicken broth
  • 1 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1 Avocado, diced
  • 1/4 cup Oaxaca cheese, freshly shredded
  • 2 Roma tomatoes, diced
  • 1/2 cup White onion, diced
  • 2 Jalepenos, diced
  • 1/2 cup Cilantro, chopped
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1/2 Lime, juiced

Instructions
 

  • In a 4 quart crockpot, cook the chicken seasoned with chicken broth, cumin, and garlic powder for 4 hours or until tender enough to shred with a fork.
  • In a small mixing bowl, combine:
    2 Roma tomatoes, diced
    1/2 cup White onion, diced
    2 Jalepenos, diced
    1/2 cup Cilantro, chopped
    1/2 tsp Sea salt
    1/2 tsp Black pepper
    1/2 Lime, juiced
  • Refrigerate the Pico until ready to serve.
  • Heat 2 tbsp of olive oil in a large cast iron skillet.
  • Slice the plantains 1 inch thick. Place the plantains into the hot skillet and cook for 1-2 minutes per side. Remove to a plate.
  • Smash the plantains flat and return the flattened plantains to the hot skillet. Fry for 2-3 minutes per side or until golden and crispy.
  • Place 3-4 plantains on each plate.
  • Add 1/2 cup of shredded chicken, 1/4 cup of Pico, 1 tbsp of Oaxaca cheese, and a few slices of avocado on top of each set of plantains.
  • Serve immediately.

Nutrition

Serving: 3tostonesCalories: 630kcal
Keyword shredded chicken, tostones
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