Paleo Cuban Breakfast: Cocida de Pollo con Tostones, Maduros, y Huevos

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 green plantains
• 2 ripe yellow plantains
• 3 tbsp olive oil
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro leaves for garnish

Instructions

1. Start by preparing the chicken. In a large pot, combine the chicken breasts with enough water to cover them completely. Add a pinch of salt and bring to a boil. Reduce heat to low and let it simmer until the chicken is cooked through and tender, about 25 30 minutes. Remove from heat and let it cool.
2. While the chicken is cooking, prepare the plantains. Peel the green and yellow plantains, then slice them into 1/2 inch thick rounds. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the green plantain slices and cook until they are golden brown and crispy, about 3 4 minutes per side. Transfer to a plate and set aside.
3. In the same pan, add another tablespoon of olive oil and fry the yellow plantain rounds until golden brown, about 3 4 minutes per side. Remove from heat and set aside.
4. Shred the cooled chicken using two forks and season with salt and pepper to taste.
5. In a non stick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook them to your desired doneness.
6. To assemble the dish, divide the shredded chicken among two plates. Top with crispy green plantains, fried yellow plantains, and a perfectly cooked egg. Garnish with fresh cilantro leaves.

Chef’s Insight

To enhance the flavors, add some finely chopped garlic and onions to the frying pan while cooking the plantains.

Notes

Use fresh cilantro leaves for garnish to add a burst of color and aromatic flavor.