Latin
CHICKEN JIBARITOS
Prep Time: | Cook Time: | Servings: | Calories:
<p>The Jibarito is a sandwich that uses two twice fried green plantains in place of bread. It was also created in the predominately Puerto Rican community of Humboldt Park in Chicago, Illinois. A restauranteur saw an article in a Puerto Rican newspaper in the 1990s about a platano sandwich. He took the idea, gave it a more marketable name, added fresh lettuce, fresh tomatoes and sliced cheese and the concept took off! Plot twist: If your green plantains ripen before you have a chance to make a Jibarito, don't worry, there's a recipe called the Jibarita where they use two ripe plantains instead.</p>
Ingredients
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 2 garlic cloves, finely minced
- ½ teaspoon granulated garlic
- ½ teaspoon fresh lemon juice
- vegetable oil for frying
- 1 platano, peeled
- 1 tablespoon vegetable oil
- 1 boneless skinless chicken breast, sliced thin
- 1/2 tablespoon salt free sazón
- 1/2 tablespoon salt free adobo
- garlic salt, optional
- whole lettuce leaves of your choosing, well washed, for topping
- 1 heirloom tomato, sliced
- 2 slices Sargento® Sliced Colby-Jack Natural Cheese
Directions
- In a small bowl, combine mayonnaise, ketchup, garlic and lemon juice. Set aside your mayoketchup sauce.
- Season your chicken breasts with the adobo, sazon and salt and pepper and set aside.
- Over medium-high heat, in an 8-inch skillet or pot, add in enough oil to partially cover your plantains; 1 to 2 inches of oil should suffice. Fry your whole and peeled plantains at 350°F for 3-5 minutes or until golden brown. Remove from the oil and set aside on a plastic cutting board. Lie a piece of parchment paper over the plantain. With a heavy cast iron pan or dutch oven pot, evenly smash the plantain. Return the plantains to the oil and allow to fry once more for 3-5 minutes or until crispy and golden brown. Set aside on a mesh wire cooling rack. Season with garlic salt.
- Over medium-high heat in a skillet, add one tablespoon of oil and saute your chicken breasts for 3-5 minutes. When they are browned around the edges, add in about one cup of water and cover with a lid. Allow to cook for 5 minutes.
- Just as you would a piece of bread for a sandwich, slather both sides of each platano with the mayonnaise ketchup mixture. Add your chicken, lettuce, tomatoes, sliced cheese, and some of the residual juices from the cooked chicken. Serve immediately.
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