The two are not ideal pairings but I bought some plantains over the weekend and I do not want them to go bad so they will turn into either tostones or fufu tonight. I am still debating on the chicken on whether to do engagement chicken or a roast chicken with a jerk rub. Not enough veggies so I will probably add a nice salad.
Engagement Chicken
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
Tostones
disclaimer: I am not from latin american so I do my own version of tostones. There are several sites that explain this process a lot better than I do. True tostones fans will insist on using only green plantains for this but for me I like them a little ripe.
Canola oil
plantains
salt
Heat oil. Slice plantains on a bias. Fry until golden. (Sometimes I stop at this point, salt them, and eat.) Drain on paper towels. Smash the fried plantain slices with pan, water glass, rolling pin, your palm or whatever you have handy. Fry them a second time. Salt immediately.
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