Panamanian Patacones with Caribbean Chicken

Ingredients

• 1 lb boneless chicken thighs, cut into bite-size pieces
• 3 green plantains
• 1 cup coconut milk
• 3 cups neutral oil, for frying, plus 2 tbsp
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 tsp ground cumin and 1 tsp dried oregano
• 2 ripe tomatoes, diced
• 2 cups shredded cabbage
• 2 limes, 1 juiced and 1 cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Toss the cabbage with the lime juice, half the cilantro, and a pinch of salt for the slaw and set aside.
2. Season the chicken and brown it in the 2 tablespoons of oil over medium-high heat for 6 minutes, then add the onion and pepper for 6 minutes and the garlic, cumin, and oregano for 30 seconds.
3. Add the tomatoes and coconut milk, and simmer gently for 15 minutes, keeping it below a boil so the coconut milk does not split, until the chicken reaches 165F (74C) and the sauce is thick.
4. Peel the green plantains by scoring the skin lengthwise and prising it off with a knife; unripe skins will not pull away. Cut into 1-inch rounds.
5. Heat the frying oil to 325F (160C) and fry the rounds for 4 minutes, until pale gold and tender but not coloured. Lift them out.
6. Set each round on a board and squash it flat to about 1/4 inch with the base of a glass or a plate. Do this while they are still hot; cooled plantain shatters instead of flattening.
7. Raise the oil to 375F (190C) and fry the flattened rounds again for 2 to 3 minutes, until deep golden and crisp at the edges. This second fry at higher heat is what makes a patacon crisp rather than greasy.
8. Drain on a rack, salt while hot, and top with the chicken, the slaw, the remaining cilantro, and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.