One of my favorite foods in the Dominican Republic were Tostones. And not just any tostones, the tostones from Giberto’s chicken stand! He used perfectly ripe plantains, fried them at the perfect temperature, mashed them to perfection and fried them again for just the right amount time…
Chicken and Tostones (Fried Plantains)
Yield – 4 servings
Preparation Time – 20 minutes
Cooking Time – 8-10 hours on low
- 1 whole chicken ($4.40) On sale last week for $.88/lb. Will use the meat for 3 different meals, so will divide cost by 3…$1.47!
- 1-2 cups water (or chicken broth)
- 1-2 tsp garlic powder ($.05)
- 2 plantains ($.66) Rolled back to $.33 each this week
- 1 cup white rice ($.20)
- Ketchup ($.20)
- 2-3 cups of oil (I used canola) $1 or less depending on the oil!
- Place whole chicken in slow cooker with 1-2 cups of water or chicken broth. Season chicken with salt, pepper and garlic powder.
- Cook on low for 8 or 10 hours.
- Prepare tostones as described below.
- Peel the skin from the plantains.
- Cut the plantains into 1.5 inch chunks.
- Add plantains to hot oil (I set mine on #7 on the burner’s dial). Fry for about 5 minutes. Remove from oil with slotted spoon and place back on cutting board.
- Smash plantains with potato masher or large rolling pin. Once smash, return to hot oil and fry again for 4-5 minutes. Remove from oil with slotted spoon and set on paper towel to rid of excess oil.
- Bring 2.5 cups of water to boil. Add 1 cup of white rice. Return water to boil, then reduce heat and cover. Simmer for 20 minutes. Fluff with fork and serve. Season with salt and pepper.
- Once chicken is cooked, let it cool for about 10 minutes before handling. Cut off as much chicken meat as you can. Save juices and bones/carcass to make broth.
- Serve Chicken pieces with White Rice and Tostones and Ketchup.
(It really doesn’t get much cheaper than this y’all!)