Loaded Plantain Fries w/ Pisqueya | Cook with Nidi
Loaded Plantain Fries w/ Pisqueya
25 mins prepServes 4
A delicious recipe for loaded plantain fries featuring seasoned shredded chicken, melted cheeses, pico de gallo, guacamole, and mayo ketchup, all infused with vibrant Dominican flavors from Pisqueya seasonings and hot sauces.
Step 1: Season the Chicken. Wash the chicken with lime, rinse, and pat dry. Season with the Pisqueya seasonings (Oregano Salt, Adobo, Sazón), garlic, lime juice, and sofrito. Add a dash of Pisqueya Pink Guava Hot Sauce, mix well, and marinate for at least 30 minutes.
Step 2: Cook the Chicken. Heat olive oil in a pot over medium heat. Add the sugar and caramelize until golden brown. Add the chicken and cook until lightly browned.
Step 3: Simmer and Shred. Add 2 cups of water, tomato paste, chopped cilantro, and an extra drizzle of Pisqueya Pink Guava Hot Sauce. Cover and simmer for 20–25 minutes, until the chicken is fully cooked and tender. Shred directly in the pot using a chopper tool.
Step 4: Fry the Plantains. Peel and cut the green plantains into thin strips. Heat oil in your Arbela fryer pot to 350°F. Fry in batches until golden and crispy, then drain and season with Pisqueya Oregano Salt and paprika.
Step 5: Add the Toppings. Top the crispy plantain fries with shredded chicken, mozzarella, and golden frying cheese cubes. Finish with pico de gallo, guacamole, mayo ketchup, and a drizzle of Pisqueya Green Caribbean Hot Sauce. Season to taste, adjusting the ingredients as needed.
