Patacón con Pollo

Ingredients

• 4 large green (unripe) plantains
• 750ml vegetable oil, for frying
• 2 cups cooked, shredded chicken breast
• 1 tbsp vegetable oil, for the chicken
• 1/2 tsp cumin
• Salt and black pepper, to taste
• 150g white cheese (queso fresco or mozzarella), sliced
• 1 avocado, sliced
• 1 tomato, sliced
• 1 cup shredded lettuce
• 100g mayonnaise
• 2 tbsp ketchup

Before you cook

• Peel the green plantains and cut each one in half crosswise.
• Cook and shred the chicken breast if not already done.
• Stir the mayonnaise and ketchup together in a small bowl for the sauce.

Steps

1. Heat the 750ml of oil in a deep pan to 170C.
2. Fry the plantain halves for 6 to 8 minutes, turning occasionally, until pale gold and tender when pierced.
3. Lift the plantains out and drain briefly on paper towel.
4. Place each piece between two sheets of parchment paper and smash it flat with the bottom of a heavy pan to about 1cm thick.
5. Return the smashed plantains to the hot oil and fry for another 3 to 4 minutes per side until deep golden and crisp.
6. Drain the fried patacones on paper towel and season lightly with salt.
7. Heat the 1 tablespoon of oil in a separate pan over medium heat.
8. Add the shredded chicken, cumin, salt and pepper, and warm through for 3 to 4 minutes.
9. Lay one patacón on a plate as the base.
10. Spread a spoonful of the mayonnaise-ketchup sauce over the base.
11. Layer on the cheese, warm chicken, avocado, tomato and lettuce.
12. Top with a second patacón, pressing down gently to hold the sandwich together.
13. Repeat to build the remaining sandwiches and serve immediately.