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Chicken & Queso Jibarito

A Puerto-Rican classic, I first learned about Jibarito's when I moved to Chicago. What is there not to love about a fried plantain sandwich? This sandwich is easily customizable and delicious!


Serves: 2


1 lb of Chicken Breast (Cleaned and Cut into Strips)⁣⁣⁣⁣⁣

2 Tbsp of Olive Oil⁣⁣⁣⁣⁣

1/2 Onion (Diced)⁣⁣⁣⁣⁣

1/2 Orange Bell Pepper (Diced)⁣⁣⁣⁣⁣

5 Garlic Cloves (Minced)⁣⁣⁣⁣⁣

1/2 Tsp of Salt⁣⁣⁣⁣⁣

1/2 Tsp of Pepper ⁣⁣⁣⁣⁣

1/2 Tsp of Cayenne Pepper⁣⁣⁣⁣⁣

1 Tsp of Cumin⁣⁣⁣⁣ ⁣

1 Tsp of Adobo⁣⁣⁣⁣⁣

1 Tsp of Garlic Powder⁣⁣⁣⁣⁣

1/2 Cup of Goya Tomato Sofrito⁣⁣⁣⁣⁣

1/4 Cup of Water⁣⁣⁣⁣⁣

2 Plantains⁣⁣⁣⁣⁣

Oil for Frying⁣⁣⁣⁣⁣


Optional: for even more flavor marinate your chicken for 1 hour in the fridge with 1/2 cup of sofrito or Epis (see NP Epis recipe for more info)⁣⁣⁣⁣⁣


Heat olive oil in a pan on medium heat. Once heated add chicken and cook for about 5 minutes. Add onions and peppers and cook for another 2 minutes. Next, add garlic and seasonings. Afterward, add sofrito and water. Once the chicken stew begins to bubble, reduce heat to simmer and cook for about 20-25 minutes - stirring occasionally. ⁣⁣⁣⁣⁣


In the meantime, heat oil in a pan. Cut each end off of plantain, peel the skin, cut into two pieces, and then cut each half longways. Fry plantain on each side for 2-3 minutes. Strain on paper towel. Use a plantain smasher - or flat plate to smash the plantain. Sprinkle with garlic powder. Fry again for about 2-3 minutes on each side or until crispy. Strain excess oil on a paper towel and then sprinkle with salt. ⁣⁣⁣⁣⁣


Assemble jibaritos by adding: melted cheese (I prefer chihuahua cheese), red onions, tomatoes, lettuce, guac or mayo) ⁣⁣⁣⁣⁣


Substitute Chicken: (Shrimp, Steak or Veggies)⁣⁣⁣


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