Patacon is the concept of using plantain as a substitute for bread. It’s a very satisfying way to switch things up once in a while. I have a recipe already where I show you how I make my Jibarito, which is very similar to this recipe. However, that recipe used salted green plantains while this recipe uses sweet ripe plantains.
Making these are so easy, just make sure that you use plantains that are ripe but not too ripe to where it won’t hold together after you press it. Also, don’t press the plantain too thin because that will also cause the plantain to fall apart.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Patacon De Platano Maduro With Chicken And Mojo
Patacon is the concept of using plantain as a substitute for bread. It's a very satisfying way to switch things up once in a while.
- 1 ripe plantain
- 3/4 cup vegetable oil
- 1 cup shredded grilled chicken
- 1 kale leaf
- 1/2 jalapeno, sliced
- 1 clove garlic, minced
- 1 handful cilantro, chopped
- 1/2 lime, juice and zest
- 1 tbsp olive oil
- 1/2 tsp oregano
- salt and pepper to taste
- In a medium pan, heat oil over low to medium heat.
- Peel the plantain, cut it in half, and then cut the plantain perpendicular to the first cut so that you have 4 pieces.
- Place the four plantain pieces into the pan and cook for a few minutes on both sides.
- Remove each plantain quarter from the pan and onto a cutting board lined with parchment paper and use another cutting board to press the plantain pieces.
- Put the pressed plantain pieces back to the pan and cook until golden brown on both sides.
- Combine jalapeno, garlic, cilantro, lime, olive oil, oregano, salt, and pepper in a bowl.
- Assemble patacon starting with one plantain quarter, the shredded chicken, kale, mojo, and another plantain quarter.