Chef Jjs Plantain Nachos Recipe By Tasty Food
CHEF JJ'S PLANTAIN NACHOS RECIPE BY TASTY
Here's what you need: whole chicken, worcestershire sauce, canola oil, kosher salt, coarsely ground black pepper, red onion, celery stalks, green chiles, garlic, tomato paste, lager beer, chicken stock, fresh flat-leaf parsley, roma tomatoes, red onions, jalapeño, kosher salt, fresh cilantro, lime, lime, plain yogurt, avocados, lemon, kosher salt, ground black pepper, olive oil, plantain chips, black beans, shredded cheddar cheese, shredded mozzarella cheese, shredded pepper jack cheese, pickled jalapenos, fresh cilantro
Provided by Pierce Abernathy
Categories Snacks
Yield 8 servings
Number Of Ingredients 33
Steps:
- Break down the chicken into 6 parts--2 thighs, 2 breasts, and 2 wings.
- Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
- In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
- To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
- Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
- Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
- Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
- Preheat the oven to 350˚F (180˚C).
- Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
- Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
- Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
- Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
- Bake for 10-15 minutes, or until the cheese is melted.
- Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
- Enjoy!
Nutrition Facts : Calories 1169 calories, Carbohydrate 68 grams, Fat 75 grams, Fiber 11 grams, Protein 48 grams, Sugar 11 grams
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- Preheat the oil in a large dutch oven or heavy-bottom saucepan until the temperature reaches 350 degrees.
- Shave the plantains thinly on a mandolin and begin to fry in batches. Make sure not to overcrowd the oil or they will not get crispy.
- On a small sheet pan (quarter size is preferable) begin the first layer of plantain chips followed by shredded chicken, Monterey jack cheese, pinto beans, and more Monterey jack cheese. Repeat with another layer.
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