Thursday, May 15, 2008
Chicharron de pollo y tostones
Chicken thighs chopped into one inch pieces, marinated in salt, pepper, olive oil, garlic, oregano, cumin. Pat dry and fry
the green plantains are par fried at low temp, then soaked in salted water and flattened and fried at high temp
The combination is classic, sometimes served with hot sauce or chicken broth.