Plantain Cups with Shredded Chicken | Mofonguitos

30 min · Serves 10

Based on a recipe from University of Rhode Island SNAP-Education, via USDA MyPlate Kitchen

What goes in

• 1 cancanned chicken, drained
• ⅓ cupchopped onion
• 44.4 mlolive oil
• 2½ mlcumin
• 2½ mlgarlic powder
• 1.2 mlblack pepper
• 2.4 mlsalt
• 2large green plantains

How to cook it

1. Warm 1 tablespoon of olive oil in a skillet over medium heat, then sauté the chicken and chopped onion for 1 to 2 minutes.
2. Stir in the cumin, garlic powder, black pepper, and 1/4 teaspoon of salt, cooking frequently for about 5 minutes before setting aside.
3. Trim both ends off the plantains, score the skin lengthwise in three places, strip away the peel, and slice the flesh into 1-inch thick rounds.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat for 1 minute.
5. Add the plantain pieces to the skillet, sprinkle with the remaining 1/4 teaspoon of salt, and fry for 5 to 6 minutes per side, turning them until tender and golden brown all over.
6. Lower the heat and transfer the cooked plantain chunks out of the pan.
7. Press two warm plantain pieces together into a cup shape using a lemon squeezer, mortar and pestle, or your fingers.
8. Divide the seasoned chicken mixture evenly into each plantain cup and serve immediately.

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