This is one of our favorite meals because it’s sweet and unusual in taste. It takes a long time to make and that’s part of what makes it special. I make it when I have leftover barbecued chicken but you can make it with any chicken you want to prepare and use to stuff the plantain. Choose the plantains carefully as they cannot be under or over ripe for this dish. Boil them so that they are soft and you can mash them with a fork but don’t let them get too soft or the dish will be mushy. I make a lot of patties and freeze some to eat another time. These patties go well with a plate of sliced mangos or jicama seasoned with lime.
6 Plantains 3 Pre-barbecued Chicken Breasts
1 tbsp Honey
1⁄2 cup Olive oil (use more if needed to brown the patties)
1) Peel and cut the plantains into 1/2 inch thick slices.
2) Steam the plantains in a double boiler or steamer until soft.
3) Remove plantains and place them in a bowl.
4) Mash the plantains into a paste using fork.
5) Add the cumin and honey to the mashed plantains.
6) Cut the chicken into very small pieces.
7) Scoop up a little plantain mash and form a small ball.
8) Pat down the plantain ball with a fork to create a patty.
9) Put a small amount of chicken on top of the plantain patty.
10) Scoop up another small amount of plantain mash, and pat in down over the chicken and plantain patty.
11) Using your fingers or a fork, pinch the edges of the patty and seal the chicken inside the plantain patty.
12) To bake or fry the chicken plantain patty, place it on a baking sheet or in a pan with olive oil. Bake for 5-7 minutes on each side at 300 degrees. To fry, use a low flame, frying both sides until golden brown.