Yummy, crispy, and slightly sweet plantains topped with a chicken avocado salsa on top? That’s seriously delicious. I created this recipe because I love main dishes that get you two fruits and veggies and your protein all in one bite. The unforeseen awesomeness of this dish, though, is that is can also work as well for an appetizer as it does for a side dish.
I’ll be honest. This was a bit more involved than most of my recipes because it requires double-frying the plantains to get the crispiness. But it’s well worth the extra effort for a little something special.
Ingredients for Latin Stacks
- 10 oz Chicken tenders
- 1 Tsp Cumin
- 1 Tsp Garlic powder
- 1 Tsp Red wine vinegar
- 1 Tsp Salt
- 3 Plantains (green)
- Coconut oil
- 1 Cup Water
- 1 Tbsp Salt
- 2 Avocados
- 1 Lime
- 1/2 Tsp Cumin
- 1/2 Tsp Garlic powder
- 1/2 Tsp Salt
Making Latin Stacks
Start by preheating your oven to 350 degrees. I generally marinate the chicken for an hour before cooking it, but you could mix it all together and bake it immediately if you like. It would still work.
Marinating or not, combine the chicken, cumin, garlic powder, salt, and red wine vinegar. Throw it in the fridge to marinate, or put it directly onto a baking sheet to go into the oven for 30 minutes. I usually add some oil to the pan but it won’t be necessary since we aren’t cooking the chicken too hard. Let it cool a bit once it’s done cooking. (Also, grilling will take this recipe up a notch if you feel so inclined.)
Put a pan over medium heat and add a big glop of coconut oil. The more you use, the easier cooking the plantains will be. But I also understand the expense of coconut oil, so I use 1/4 inch depth for my plantains.
Peal and cut your plantains into fourths. You want to use green plantains, because yellow will be too sweet and mushy. Cook them in the oil until they start browning slightly. Then remove them from the pan and place them on paper towels to soak up some of the excess grease. Keep your pan on the stove, you’re going to use it again in a second.
Dissolve the salt in a bowl of water, then place the cooked plantains in the water to soak. After a minute or two of soaking in the saline solution, start mashing each individual plantain. You can use a tostonera (since you’re technically making tostones) or just smash them with a pot. Then refry them in the oil (you’ll probably need to do this in batches). You want them to be golden and crispy.
Remove them and place them on a plate covered by a paper town to let the excess oil drip off.
Once you’re done with all that, dice your chicken and cube the avocado. Mix that in a bowl with the lime juice, cumin, garlic powder, and salt. Chop some cilantro to add to the mix. Then stack your Latin stacks and serve. They’re seriously yummy.