Fried Plantains & Spicy Chicken Bowls are salty, tangy and sweet all in one delicious bite.
This recipe was inspired by a dish called Pastelon or Puerto Rican Lasagna which was served at a cooking event I recently attended.
If you have never tried Puerto Rican Lasagna you have to change that real soon. It’s absolutely amazing! Nutrient-rich fried Plantains take the place of pasta which is the base for a beef picadillo that’s layered with cheddar cheese and eggs to hold it all together. There are so many flavors going on that blend perfectly together, it’s like a party in your mouth.
Picadillo is a traditional Latin American dish that’s typically made with ground beef and tomatoes along with any combination of regional seasonings and ingredients such as raisins, olives, potatoes. Picadillo is a recent discovery for me, and I can see myself making up batches of this and using it during the during the week served with rice and vegetables one night and on top of a bed of greens the next.
Fried Plantains & Spicy Chicken Bowl
After tasting the pastelon at the event, I was inspired to make these up these bowls. It’s an easier and lighter rendition, but just as tasty. Chicken takes the place of beef, I skipped the baking and eggs and turned it into a bowl with a side of sauteed green beans.
This is the kind of dish that you can cook ahead of time and put together and heat up just before eating. Or make extra and you have dinner for a few nights.
Fried Plaintains & Spicy Chicken Bowl
A flavorful bowl of chicken picadillo, fried plantains and green beans.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dinner
1 1/2 Tablespoons olive or coconut oil – divided
3 Ripe plantains sliced into 1/8 inch rounds
1 Pound ground chicken breast
1 Bell pepper, diced
2 Cloves garlic, chopped & divided
1 Small onion, diced
1 Tablespoon adobo sauce
2 Tablespoons Apple Cider Vinegar
1/4 teaspoon ground cumin
1/4 teaspoon coriander
2 teaspoons oregano
1/2 cup chopped fresh cilantro
1 1/2 cups low-sodium diced tomatoes or fresh chopped
1 pound green beans, trimmed
add the pepper, onions, and garlic to a pan and cook for a few minutes until they begin to soften.
add the chicken and cook over medium with the pepper, onions and garlic until they are almost cooked through
next, add the adobo sauce, vinegar, cumin, coriander, oregano and mix well
add the tomatoes, olives, and raisins and reduce heat and simmer on low, add the chopped cilantro just before serving
while the picadillo is simmering make the green beans and plantains:
bring a pot of water to a boil and add the green beans and bring to a boil again. Remove from heat and rinse in cold water and set aside
add 1/2 tablespoon oil to a pan over medium to high heat and add the plantains cook until they begin to brown on the outside and become soft in the middle, remove from heat and keep warm
Heat 1/2 tablespoon oil in the pan and add the garlic and green beans saute until garlic and beans begin to soften
Assemble the bowls by adding chicken, plantains and green beans
Ground chicken can be substituted with beef or turkey
Add a small handful of cheddar cheese