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Chop very ripe plantains
Boil plantains in water with kosher salt
If applicable, defrost your chicken
Remove plantains from boiling water when the flesh extends beyond the skin and the skin is super tender
Cut plantain in half, and remove the seed stem. Thereafter, remove the skin
Season with salt (I prefer Lawry's) and mash. Set aside to cool (cover with aluminum foil
Season chicken as you desire, but curry powder provides Caribbean flair
Add a bit of olive oil and Worcestershire sauce and stir well
Sautée chicken with oil (coconut is recommended)
Chop olives and set aside
Sautée chicken until cooked completely
Whip eggs and pour into chicken while it is cooking
Make patty of plantain mash and place small amount of chicken mixture in it. Cover with more plantain mash ...work into a ball. Place in greased baking sheet or pan.
Brush empanadas with egg wash. Place pan in oven (preheated to 450).
Flip over when tops become brown, rub oil on tops (other side)
Take out of oven and enjoy!