I absolutely LOVE the versatility of plantains. No matter what color they are, you can cook up something delicious with them. This recipe uses ripe (yellow and black) plantains which make a great simple dough and offers a lovely bit of sweet to contrast the savory of the chicken and seasonings.
This recipe also uses pre-cooked shredded chicken, which is something I find myself using frequently since it is so versatile. It is also so freaking easy to make (and not have it turn out dry) in the Instant Pot. I'll even make extra and store it in freezer-safe glass jars with reusable lids in the freezer so I can pull it out and have a really quick meal...just sautee veggies with seasonings you like and throw in the chicken to heat it up and you've got a meal!
This recipe is inspired by the types of dishes you will find in my print cookbook Latin American Paleo Cooking, releasing August 22, 2017. I remember how mesmerized I was the first time my husband (a Nuyorican, aka New Yorker born to Puerto Rican parents) introduced me to plantains LONG before we ever knew anything about Paleo, and I have loved having them be a staple in my cooking ever since.
If you need a quick lesson in making shredded chicken, here's my preferred method using the Instant Pot.
Quick and dirty Instant Pot shredded chicken recipe:
- 4 boneless skinless chicken breasts
- 1.5 cups water or broth
- Press the "poultry" button (15 mins at high pressure) and allow the pressure to release naturally.
- Remove and shred!
- Store in the fridge up to 3 days or in the freezer for up to 6-8 months
- Perfect for my Venezuelan Avocado Chicken Salad (AIP) too
You can also just pull leftover chicken off of a roasted bird (here's my favorite way to roast chicken - FROG CUT!) or from a store bought rotisserie chicken (but always check ingredients!) Dark meat will work too :-)
Garlic Lime Chicken Plantain Fritters (Paleo, AIP, Whole30)
Perfectly seasoned chicken pairs with delicious plantain for a fast, easy, filling, and fun meal!
- 2 ripe (yellow and black) plantains, mashed (about 1.5 cups mashed)
- 1/2 cup packed pre-cooked shredded chicken
- 2 Tbsp pressed or minced garlic
- juice of 1 lime
- 1 tsp fine Himalayan salt
- optional: 1/4 cup minced cilantro
- 1/4 cup+ fat of choice for frying (pastured lard or coconut oil for AIP; ghee or butter if tolerated)
- Choose ripe plantains that are a blend of yellow and black and which give when pressed. Slice the tips off with a knife, then cut a slit down the length of the peel. Lift peel with your fingers and discard. Place plantains in a bowl and use a potato masher to mash until smooth. You can also puree them in a food processor if you prefer.
- Add remaining ingredients to the bowl and mix to combine.
- Heat your fat in a large frying pan for 3-4 minutes over medium heat. Cook the fritters in batches, adding additional fat as needed. Drop the plantain mixture into the pan using a tablespoon, flattening them to be between 3-4 inches across. Smaller fritters are easier to turn without breaking. Make mini fritters (~2 inches wide) if you want finger food.
- Cook on each side for about 4-5 minutes, or until browned and crispy. Take care when flipping as they may be a little fragile.
- Serve with lime wedges. Store leftovers in an airtight container in the fridge and reheat by either warming in a 350F oven for about 10 minutes or heating in a frying pan with a little fat until heated throughout.
Cook time: 00 hrs. 10 mins.
Total time: 20 mins.Tags: paleo, AIP, gluten-free, egg-free, autoimmune protocol, plantains, Latin American Paleo Cooking