Centro Hispano helps us make a fun Puerto Rican dish, even though it's Cinco de Mayo. (5/5/14)
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.
3 cups of water
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.
Season the chicken with adobo goya. Deep fry until golden brown.
Presented by: Centro Hispano