Crispy pan-fried plantains topped with shredded buffalo chicken and smashed avocado. Guilt free snacking at it's finest.
1 lb of chicken, cooked” and shredded
3/4 C buffalo sauce (I used Frank’s Red Hot)
1 tbsp apple cider vinegar
2 tbsp ghee
1 green plantain, sliced into 1/2 inch pieces
1/3 C coconut oil
salt to season
1/4 tsp salt
pinch of black pepper
juice of 1/2 a lime
Prepare Buffalo Sauce: In a small sauce pot, combine the buffalo sauce, apple cider vinegar, and ghee.
Pour the prepared buffalo sauce over the shredded chicken. Toss till well coated.
To prepare the tostones: Preheat a skillet on medium- high. Add coconut oil. Once oil is hot, carefully place the sliced plantain in the oil. Let cook for 3 minutes or till it begins to turn golden. Flip them. Let the other side cook for an additional 3 minutes. Remove the plantains from the oil and smash with a flat cup or small dish. Once they have all been pressed flat, return to the oil. Cook for an additional 2 minutes per side. Remove to a paper towel lined plate. IMMEDIATELY sprinkle with salt.
Prepare smashed avocado: Cut a ripe plantain in half. Discard pit. In a small bowl smash the avocado and season with salt, pepper, and a squeeze of lime juice.
Place a little buffalo chicken on the prepared plantain and top with the smashed avocado.
To cook the chicken:
If you are using an Instant Pot: Cook the chicken breast in 1 C of chicken broth, on HIGH for 8 minutes. Do a manual release, and remove the chicken breast; shred.
Buy a rotisserie chicken and shred.
Boil the chicken breast in 2 C of water or chicken broth. Let cool and shred.
Recipe by First and Full at https://firstandfull.com/buffalo-chicken-tostones/