TONGA DE GALLINA

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

corn dough

🥗Healthier: whole wheat flour dough

💰Cheaper: all-purpose flour dough

Whole wheat flour adds fiber, while all-purpose flour is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free alternative, while processed cheese is budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, while vinegar is often less expensive.

Cut the chicken into smaller pieces.

Sear the chicken pieces skin-side down in a skillet without oil to render the fat.

Once the chicken is seared, remove it and prepare a refrito in the same skillet.

Add achiote and garlic paste to the skillet and let it brown slightly.

Add red onion, white onion, green bell pepper, and diced tomato to the skillet and mix well.

Season the mixture with salt, pepper, and cumin.

Return the chicken pieces to the skillet and add water, cooking over medium-high heat until the chicken is tender.

Prepare a peanut sauce in another pan with achiote, chopped white onion, salt, and pepper, adding peanut paste and water to achieve desired consistency, then mix in fresh cilantro.

Fry plantains, cutting them in halves or desired shape, and set aside.

Once the chicken is tender, finish with fresh cilantro and remove it from the heat.

Prepare the tonga by laying out banana leaves, adding rice, and drenching it with the peanut sauce.

Place fried plantains on the sides and add the chicken with its juices.

Top with fresh cilantro, seal the tonga tightly, and grill over charcoal for 15 to 20 minutes to enhance the smoky flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens