They may not know what Patacones with Chicken and Special Pink Sauce are at the beginning of the night. By the end, it'll be a favorite recipe!
What You Need
Original recipe yields 8 servings
4 semi-ripened plantain s
8 tablespoons vegetable oil
2 roasted chicken breast s, shredded
1 cup lettuce
2 tomatoes (Roma), sliced
1 avocado sliced in small strips
1 cup fresco cheese, shredded
1 cup For the Sauce
1/2 cup KRAFT Mayonesa con Limón
1/3 cup chopped red pepper
1/3 cup fresh cilantro
1/8 cup HEINZ Tomato Ketchup
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Let's Make It
Peel and cut each plantain in half, then cut each half in two pieces (long wise).
Heat up 2 or more tablespoons of oil in a big frying pan.
Fry the plantains in the hot oil on both sides, for 2 minutes on each side. Add more oil when necessary.
Remove them from the oil (plantains won’t be fully cooked) and place them on a paper towel covered plate so that the oil is absorbed.
Cover 2 cutting boards with wax paper, put a plantain on it and flatten it with the other one. Repeat this process with all the plantains. Season to taste.
Add the remaining oil to the frying pan and fry the plantains again, until fully cooked.
For the Sauce
Combine the mayonnaise, red pepper, cilantro and ketchup in a blender container; blend until smooth.
Putting it all Together
First take one of the plantains, and add a bit of the shredded chicken, then lettuce, 2 tomato slices, some avocado slices, a bit of cheese and finally, the sauce. Cover with another plantain and done! You can serve them with a side of sauce if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.