Chicken Vaca Frita Tostones | The Mad Table

Sprinkle coarse salt on garlic cloves and press with the blade of the knife to form a smooth paste.

In a large pan, add olive oil and sauté onions for 4-5 minutes until golden. Push onions to one side, add shredded chicken, and fry until brown and crispy on both sides. Combine with onions and season with kosher salt, black pepper, lime juice, and cilantro.

In a serving bowl, combine all mango salsa ingredients and mix well.

Place all avocado crema ingredients in a blender or food processor and blend until smooth and creamy.

Trim the ends of the plantains, cut a slit in the peel, and peel the skin off. Cut into 4 (1-inch) rounds.

Heat canola oil in a large nonstick skillet over medium-high heat to 325°F. Fry plantains for 3-4 minutes per side until light golden and tender. Transfer to a paper towel-lined plate and smash to about ½-inch thick.

Increase oil heat to 375°F. Return smashed plantains to hot oil and cook for 2-3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and season with salt.

Top each toston with avocado crema, chicken vaca frita, and mango salsa.

Equipment Needed

Spice Level: