Plantain and Chicken Hash (Whole30) (Edit recipe)

Plantain and Chicken Hash is a wholesome dish that brings together pan fried ripe plantains and sautéed ground chicken in a new and flavorful way. Think of this as the new boil and fry (root vegetables boiled and then fried up (sautéed)! It's great for meal prepping as you can make it in large batches to have for breakfast, lunch or dinner over a few days.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	522
Fat:	39 g
Carbohydrates:	20 g
Protein:	23 g
Cholesterol:	85 g
Sodium:	627 mg
Fiber:	5 g
Sugars:	10 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 4

Ingredients

4 Plantain, yellow, peeled and diced into 1 inch pieces
1 lb Ground Chicken
.5 cup Avocado Oil, plus 2 tablespoons
.5 Yellow Onion, diced
4 cloves Garlic, finely chopped
Baby Bell Peppersbaby bell peppers
3 head Green Onion (Scallion), julienned
1 tsp Salt
pinch Cayenne Pepper

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add 1/2 cup oil to a hot skillet on medium heat. Then when oil is hot, add diced plantains in a single layer to the pan.
Pan fry until all the sides of the plantain pieces are cooked and evenly browned.
Remove plantain from fat and allow to drain on a piece of paper towel.
Repeat steps above until all the plantains have been cooked.
Add 2 tablespoons of oil to a separate skillet on medium heat. Then when the oil is hot add the onions and garlic and cook until soft and translucent.
Next, add the ground chicken and season with salt and a pinch of cayenne pepper.
Sauté until fully cooked, turning often for even cooking.
When the chicken is fully cooked, add the bell peppers and green onions followed by the pan-fried plantains.
Toss together well and serve hot.

Notes

Peeling ripe plantains is a very easy task. Almost as easy as peeling a ripe banana. Best method is to remove the tips, then put a long lengthwise slit down the plantain. Finally, slide a finger under the skin and peel the plantain. I used 1 Inch pieces of plantains for this dish. After the final pic above, I cut the strips crossway into 3s, then I pan fried it in a little bit of fat, one plantain at a time. Another variation would be to slice the plantain lengthwise, pan fry them in large strips then chop up the strips.