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!
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
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)