Green (unripe) plantains


Extra virgin olive oil

Pork rinds (optional)


Vegetable oil or preferred frying oil

Heat the frying oil in a deep fryer pan. Cut the plantains into about 1 inch length pieces. Once the oil is hot, fry the plantains until golden to golden/brown. Take the plantains out and wait about a minute for them to cool down. In a pilón (wooden mortar) smash one garlic, add about a tablespoon of the olive oil, about an inch of the pork rinds and a hint of oregano, then add about 3-4 pieces of the fried plantain and smash them to mix. Once everything is mixed make a ball with your hands.

Chicken broth


3 cups of water

Green onions

Puerto Rican sofrito (2 tbs)

A hint of salt

One chicken drum or thigh

Laurel leaves (2-3)

Heat the water to medium temperature, then add the rest of the ingredients. Let it cook for about an hour.

Fried chicken


Chicken thighs

Adobo goya

Frying oil

Season the chicken with adobo goya. Deep fry until golden brown.

Presented by: Centro Hispano

Date: 5/5/2014


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