Ingredients:
4 green plantains
1/2 cup of vegetable oil
Salt to taste
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon of cumin
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/4 teaspoon of cayenne pepper
1/4 cup of all-purpose flour
2 eggs, beaten
1/2 cup of breadcrumbs
1/4 cup of crumbled queso fresco
1/4 cup of chopped cilantro
1/4 cup of diced red onion
1 jalapeño, diced
1 lime, juiced
1/4 cup of sour cream
1/4 cup of salsa
Instructions:
Peel and slice the plantains into 1/4 inch thick slices.
Heat the vegetable oil in a skillet over medium-high heat.
Fry the plantain slices for 2-3 minutes on each side, or until golden brown.
Remove the plantains from the skillet and place them on a plate lined with paper towels to absorb the excess oil.
Use the back of a spoon or a tostonera to flatten the plantains.
Return the flattened plantains to the skillet and fry for another 2-3 minutes on each side, or until golden brown.
Remove the tajadas from the skillet and place them on a plate lined with paper towels.
Sprinkle the tajadas with salt while they are still hot.
In a small bowl, mix together the cumin, smoked paprika, garlic powder, and cayenne pepper.
Season the chicken pieces with the spice mixture.
Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
Dredge the chicken in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the breadcrumbs.
Heat 2 tablespoons of oil in a skillet over medium-high heat.
Fry the chicken pieces for 3-4 minutes on each side, or until golden brown and cooked through.
In a small bowl, mix together the queso fresco, cilantro, red onion, jalapeño, lime juice, and sour cream.
To assemble the tajadas con pollo, place a fried plantain on each plate.
Top each plantain with a few pieces of chicken.
Spoon some of the queso fresco mixture over the chicken.
Serve with salsa on the side.
