Plantain Cups with Shredded Chicken | Mofonguitos
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Ingredients
- 1 small can chicken (10 ounces, drained or 1 cup cooked diced chicken)
- 1/3 cup onion (chopped)
- 1 tablespoon olive oil (or cooking oil of your choice)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 large green plantains
- 2 tablespoons olive oil (Or cooking oil of your choice)
- 1/4 teaspoon salt
Instructions
- Wash hands with soap and water.
- In a skillet, heat oil over medium heat. Add shredded chicken and onions. Cook for about 1-2 minutes.
- Add spices to the mixture and cook, stirring often, for about 5 minutes. Set aside for later.
- Wash and scrub plantains. Cut off each end and make 3 vertical cuts along the side of the plantain. Using your thumb, peel the skin away from the flesh of the plantain and cut into 1-inch chunks.
- Heat the oil over medium heat in a skillet for about 1 minute. Add the plantain chunks and sprinkle the salt on top. Cook on all sides of the chunks (about 5-6 minutes on each side). Using tongs, be sure to turn the plantain pieces on their sides so the insides cook throughout, and they turn a golden color.
- Turn the heat down to low and remove the plantain chunks from the pan.
- Take 2 plantain chunks at a time and shape them into a cup using either your hands, a small pestle and mortar, or a lemon squeezer.
- Fill the plantain cups with the chicken mixture and top with a low-fat yogurt dip (optional).
- Serve immediately.
Nutrition
| Calories | 138 |
|---|---|
| Protein | 8 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 15 mg |
| Sodium | 263 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Rhode Island SNAP-Education