Plantain Cups with Shredded Chicken | Mofonguitos

Ingredients

• Chicken filling:
• 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
• Plantain cups:
• 2 large green plantains
• 2 tablespoons olive oil — Or cooking oil of your choice
• 1/4 teaspoon salt

Method

1. Wash hands with soap and water.
2. In a skillet, heat oil over medium heat.
3. Add shredded chicken and onions.
4. Cook for about 1-2 minutes.
5. Add spices to the mixture and cook, stirring often, for about 5 minutes.
6. Set aside for later.
7. Wash and scrub plantains.
8. Cut off each end and make 3 vertical cuts along the side of the plantain.
9. Using your thumb, peel the skin away from the flesh of the plantain and cut into 1-inch chunks.
10. Heat the oil over medium heat in a skillet for about 1 minute.
11. Add the plantain chunks and sprinkle the salt on top.
12. Cook on all sides of the chunks (about 5-6 minutes on each side).
13. Using tongs, be sure to turn the plantain pieces on their sides so the insides cook throughout, and they turn a golden color.
14. Turn the heat down to low and remove the plantain chunks from the pan.
15. 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.
16. Fill the plantain cups with the chicken mixture and top with a low-fat yogurt dip (optional).
17. Serve immediately.