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Puerto Rico

Plantain Cups with Shredded Chicken

Featured Food: Plantains

Makes: 10 plantain cups

plate of plantain cups with shredded chicken

Ingredients

Chicken Filling

  • 1 tablespoon olive oil
  • 1 cup cooked chicken, shredded
  • ⅓ cup onion, chopped
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

Plantain Cups

  • 2 large green plantains
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

Directions

  1. In a skillet, heat oil over medium heat. Add shredded chicken and onions. Cook for about 1-2 minutes.
  2. Add cumin, garlic powder, and black pepper to the mixture and cook, stirring often, for about 5 minutes. Set aside for later.
  3. Cut off each end of the plantains and make 3 vertical cuts along the side. Using your thumb, peel the skin away from the flesh of the plantain and cut into 1-inch chunks.
  4. Heat the oil over medium heat in a skillet for about 1 minute. Add the plantain chunks and sprinkle the salt on top. Cook all sides of each plantain (about 5-6 minutes on each side). Using tongs, be sure to turn the plantain pieces on their sides so the inside cooks throughout, and they turn a golden color.
  5. Turn the heat down to low and remove the plantain from the pan.
  6. When cool enough to handle, take 2 cuts of plantain at a time and shape them into a cup using either your hands, a small pestle and mortar, or a lemon squeezer.
  7. Fill the plantain cups with the chicken mixture and top with a yogurt dip (optional).
  8. Serve immediately.

Recipe from: University of Rhode Island SNAP-Education, adapted by the USDA Food and Nutrition Administration.