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    Chicken and Tostones (Fried Plantains)

    April 3, 2009 by Erin, The $5 Dinner Mom 16 Comments

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    Chicken and Tostones (Fried Plantains)

    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…

    PHOTOS: How to Cook Tostones

    Peel the skin off green plaintain. If needed, use a knife to slie them off. 

    Cut into 1″-inch chunks to fry. 

    Heat the cooking oil and fry the plaintain pieces. 

    Once fried, smash with flat gadget (like potato masher.) 

    Return the tostones to the oil to fry again. 

    Enjoy! 

    Chicken and Tostones (Fried Plantains)
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    Chicken and Tostones (Fried Plantains)

    You will LOVE this unique dish!
    Prep Time20 minutes
    Cook Time8 hours
    Tostones Frying5 minutes
    Servings - 4 servings

    Ingredients 

    • 1 whole chicken
    • 1-2 cups water (or chicken broth)
    • 1-2 tsp garlic powder
    • salt and pepper
    • 2 large green plaintains
    • 1 cup white rice
    • 3 cups cooking oil, like canola
    • ketchup

    Instructions

    • 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.
    • Before dinner, cook the rice as directed.
    • How to Cook Tostones: Heat the cooking oil.
    • Peel or cut the peel from the green plaintains and cut into 1" 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.
    • Cook rice, as directed.
    • Once chicken is cooked, let it cool for about 10 minutes before handling. Cut off as much chicken meat as you can.
    • Serve Chicken pieces with White Rice and Tostones and Ketchup.
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    Filed Under: Budget Friendly Recipes, Chicken Recipes, Dairy Free Meal Ideas, Gluten Free Casein Free Soy Free Recipes, Gluten Free Recipes, How To Cook, Slow Cooker Recipes

    Comments

    1. Tina of Pfeiffer Photos says

      April 3, 2009 at 7:17 pm

      I had these once–they are good! 🙂

      Reply
    2. Theo-Ann Johnson says

      April 3, 2009 at 8:27 pm

      My dad is native Puerto Rican (and my mom lived in P.R. for a while) so we grew up eating tostones. My mom was just here visiting us and was going to make some, but because they were too ripe, she made amarillos instead. It’s pretty much the same thing except that you only fry them once and they taste sweet and salty (cuz’ you still add the salt!) I just posted a tutorial on how to make these just a few days ago on my blog. Check it out!

      Reply
    3. Teri says

      April 3, 2009 at 9:01 pm

      How many people is this meant to feed, out of curiosity? 1 cup of rice wouldn’t go far in our house (and there’s only 2 of us)…although rice is cheap, so another cup would be like nothing 🙂

      Reply
      • Erin says

        April 3, 2009 at 9:19 pm

        1 cup of uncooked rice…expands to at least 2.5 cups. I’ve not measured it out, but that’d be my guess! It’s the perfect amount for our family. It’s what I always use 🙂

        Reply
    4. Poltzie says

      April 3, 2009 at 9:41 pm

      We own land in Nicaragua and my favorite thing there is the tostones (well the people are my favorite but you get the picture)!
      Thanks for the recipe, I never knew how to make them!!

      Reply
    5. Amy says

      April 3, 2009 at 10:02 pm

      I use 2 cups of rice for my family of 8 so I don’t think 1 cup is too little. My kids are pretty little though- my 4 youngest are all 4 and under so they don’t eat much.

      I’ve never tried plantains because I never knew what to do with them. May have to try some now.

      Reply
    6. Jamison says

      April 3, 2009 at 10:22 pm

      I never knew what to do with plantains, now I do.
      As a side note, the cost of the oil was not factored in this one.

      Reply
      • Erin says

        April 3, 2009 at 10:24 pm

        Thanks!!! Was wondering why it was so cheap! Wrote the post after I made dinner (I usually write them as I cook!). Thanks…will edit now!

        Reply
    7. MaryAnne says

      April 4, 2009 at 12:19 pm

      zoinks! you served KETCHUP!! tsk tsk tsk….real dominican cooker here (hubs is half dominican, half irish-don’t ask LOL!)

      rice–1c. raw feeds 2-3 people (adults) 2 when I make REAL GOOD beans!

      tostones need to be dipped in salted water, fried, then pulled, drained, salted, smashed, then fried again, drain…tastes like a thick potato chip…we prefer meduras, but to each his own, right?

      green plantains are cheap, ripe ones are more expensive.

      I’d normally bypass a post like this, but I immediately noticed the ketchup and had to share 🙂

      Reply
      • Erin says

        April 4, 2009 at 12:42 pm

        LOL! Used the ketchup to entice the kids to eat them. They loved them!!!

        Reply
    8. Jillbert says

      April 5, 2009 at 3:41 pm

      Those tostones look soooo good! You’ve inspired me — now I have to make them this week.

      Reply
    9. Mercedes says

      April 6, 2009 at 1:24 pm

      I love tostones!!

      Reply
    10. Vanessa says

      April 6, 2009 at 6:47 pm

      I live here in Dominican Republic and my husband LOVES them!!! what I do to always have some on hand or before the plantains starts to get yellow is I fry them one time, smash them and freeze them, when I need them just take them out and fried the second time, the flavor doesnt change at all!

      Reply
    11. NORA says

      April 22, 2009 at 5:44 pm

      I LOVE THESE THINGS!!! I REMEMBER MY G-MA MAKING THEM WHEN I WAS A CHILD. SHE USE TO ALSO MAKE A DIPPING SAUCE TO GO WITH THE TOSTONES. THE ONLY THING THAT I REMEMBER IS THAT, IT HAD GARLIC AND VINEGAR IN IT. IT WAS A PERFECT TOUCH TO IT. IF YOU OR ANYONE ELSE KNOWS WHAT THE NAME OF THE SAUCE IS AND HOW TO MAKE IT, PLEASE LET ME KNOW. I’VE TRIED MAKING IT BY MEMORY BUT, IT NEVER COMES OUT THE WAY THAT I’D REMEMBER IT.

      Reply
    12. Waleska says

      May 17, 2009 at 11:03 pm

      mmmm…tostones. I am from Puerto Rico and this is one of my favorites !!!
      You can eat tostones with this sauce: mix mayonaisse with ketchup and a mashed garlic.
      You can cut the plantains chunks in diagonal, they are easier to mash.
      You can mash them with the back of a small ceramic plate.
      You can add salt and a tbsp. of oil to the boiling water and then add rice. This helps the rice to be fluffy,not sticky.
      Buen Provecho !!!!

      Reply
    13. Hortencia says

      March 24, 2010 at 6:25 pm

      There is a problem with your recipe. Tostones are made with GREEN PLANTAINS OR PLATANOS VERDE not PERFECTLY RIPE PLANTAINS or PLATANOS MADURO which are the sweet plantains.

      “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…’

      For a great primer on plantains check out: http://www.instructables.com/id/When-is-a-green-plantain-not-a-green-plantain-Whe/

      I believe it’s put together by the folks of a dual purpose plantain smasher called TOSTOBUENO.

      Reply

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    I’m Erin Chase…

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