Directions

1. 1

   Wash your hands thoroughly with soap and water before beginning.

2. 2

   Prepare the plantains: wash and scrub them under running water. Cut off both ends of each plantain. Using a paring knife, make three vertical cuts along the length of the skin, cutting just through the skin without piercing the flesh.

3. 3

   Using your thumbs, peel away the skin from the flesh. Cut the peeled plantain into 1-inch chunks and set aside.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 1 minute until shimmering.

5. 5

   Add the plantain chunks in a single layer and sprinkle with 1/4 teaspoon salt. Fry for 5–6 minutes on the first side, then carefully turn using tongs to cook the remaining sides, about 5–6 minutes per side, until they are golden brown and tender throughout.

6. 6

   Reduce heat to low and transfer the cooked plantain chunks to a plate lined with paper towels.

7. 7

   In the same skillet (or a clean one), heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 1–2 minutes until softened.

8. 8

   Add the drained canned chicken to the skillet with the onions. Stir in the cumin, garlic powder, black pepper, and 1/4 teaspoon salt. Cook, stirring frequently, for about 5 minutes until the spices are well combined and fragrant. Set the chicken filling aside.

9. 9

   Working with 2 fried plantain chunks at a time, place them in a small mortar and pestle, a sturdy cup, or a lemon squeezer. Using gentle to moderate pressure, mold and shape them into a cup form that can hold filling.

10. 10

    Spoon the warm chicken filling into each plantain cup. Serve immediately while the plantain cups are still warm.