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Chicharrones de “Pollo” con Tostones (Chick’n Fritters and Fried Plantains)

Servings: 4 people


Chicharrones de Pollo/Chick'n Fritters

  • 8 oz seitan
  • 1/2 tbsp grated garlic
  • 1/4 tsp black pepper
  • 1 tsp adobo
  • 1/2 tsp oregano
  • 1 tsp sazón/seasoning
  • 1/2 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 1 1/2 cup vegetable or canola oil

Tostones/Fried Plantains

  • 2 medium green plantains
  • 3 cups vegetable or canola oil
  • 1 tsp garlic salt
  • 1/2 cup water


Chicharrones de Pollo/Chicken Chicharrones

  • Put the seitan chunks in a bowl, and mix with the garlic, pepper, adobo, oregano, sazón, and olive oil. Leave the seitan marinating for 45 min.
  • Coat the seitan with flour.
  • In a 12-inch frying pan, heat the canola oil on medium/high heat.
  • When the oil is very hot, carefully add the seitan to the frying pan. Use a metal slotted spoon to do this, if necessary.
  • After about a minute, turn the heat down to medium.
  • Fry the seitan for an additional four minutes, turning the seitan chunks occasionally. It’s important that you don’t let them fry for too long, as they will get too tough.
  • With a metal slotted spoon, scoop the seitan out, and leave it resting on a plate lined with paper towels.
  • Serve with the “tostones”, fried plantains.

Tostones/Fried Plantains

  • Peel the plantains and cut them into ½ to 1-inch chunks
  • Heat the oil in the pot on High heat
  • When the oil is very hot, very carefully add the plantain chunks to the pot
  • After about a minute and a half, turn down the heat to medium, and fry for five minutes
  • Scoop the plantain chunks out, and put them on a paper towel-lined colander
  • Leave the oil on medium/low so it does not go cold while you work on flattening the chunks
  • Using the “tostonera” or substitute (see second paragraph above), flatten all the plantain chunks
  • In a small bowl, mix the water and the garlic salt
  • Turn the heat back up to medium/high
  • After the oil is very hot again, drench each piece of flattened plantain in the water/garlic salt mixture. Then, very carefully slide them into the hot oil. This is a very tricky part if you are not accustomed to frying. Since the pieces will be drenched in water, the oil will splatter. One of the things I have done that works for me, is sliding each piece of plantain down the side of the pot, slowly. This minimizes the splattering. Also, you can use a metal slotted spoon to dunk the plantain pieces carefully, while holding a lid or splatter screen to protect yourself from the splatter. Remember, frying can be dangerous if you are not careful. Just follow these tips and use common sense.
  • Fry the “tostones” for five minutes or until golden, and then scoop them out onto the paper-towel-lined colander
  • Serve while hot