Fried plantains, called tostones, are such a great way to spice up dinner. They are such a satisfying carb that when paired with lean protein and rich guacamole you have an incredibly impressive meal.

We Provide
  • 2, 5 Oz. Chicken Breast
  • 2 Oz. Medium Salsa
  • 1 Avocado
  • ¼ Yellow Onion
  • 1 Lime
  • ½ Oz. Cilantro
  • 1 Clove Garlic
  • 2 Oz. Sour Cream
  • 1 Green Plantain
You Provide
  • Salt and Pepper
  • Olive Oil
  • 1 Medium Mixing Bowl
  • Sauce Pan with Lid
  • Frying Pan (or sauté pan)
  • Cutting Board
  • Chefs Knife
  • ¼ Cup Water
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Step 1


Preheat sauce pan over medium heat with 1 tablespoon olive oil. Once that starts to shimmer, add in the chicken breast. Brown over high heat for 2 minutes on each side. Once browned, add in the salsa and reduce heat to low. Simmer, covered, until the tostones are ready.

Step 2


While that cooks, place your frying pan over high heat with about ¼ cup oil. You need just enough oil so the plantain slices are half covered. While that heats up, slice the plantains. Use a knife to remove both ends and score the tough peel, making sure you don’t slice the flesh. Peel away the peel. Cut into ½ inch slices. Once oil starts to shimmer, but not smoke, add in the slices. Cook over medium heat for 3 minutes on both sides.

Step 3


Once cooked, remove from pan and smash with the bottom of a cup. Add the smashed slices back into the oil and cook another 2 minutes on both sides. You may need to add more oil as they cook. Once cooked through, remove onto a plate and season with a pinch of salt.

Step 4


While the tostones cook, make you guacamole by pressing or finely dicing the garlic into the medium mixing bowl along with the sour cream and juice of half the lime. Add in the avocado and use a fork to smash. Season with salt to taste. Feel free to use the second half of lime if it needs it. Dice the onion and cilantro and set aside for plating.

Step 5


Once the tostones and guacamole are ready, remove the chicken from the pan along with the sauce. If tender enough, shred the chicken. If it hasn’t cooked long enough to shred, you can either dice it, or give it some more time until it can shred.

Step 6


To plate, create a bed of tostones. Top with guacamole, and then the shredded chicken. Finish with a pinch of diced onion and fresh cilantro.



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