Tostone Tostada with Stewed Chicken and Parsnip Hot Sauce
December 8, 2011
Roast the parsnip first.
Toss in the blender with all of these ingredients. This is very loosely based on a peruvian style hot sauce that features carrots and aji peppers.
Neon orange. mmmmmm.
Chicken stewed in some tomatoes and spices.
The plantains chopped and ready for the hot oil. I don't cook with these guys enough.
Smashing plantains for tostones is one of my favorite steps in any recipe.
Each of the 4 elements of this recipe had a job to do in the final dish. The sauce was spicy and vinegary, the chicken was savory and meaty, the guac was creamy and fresh, and the tostone was crunchy. Alone they were all just ok, but brought together they create the perfect bite of food.
Tostone Tostada with Stewed Chicken and Parsnip Hot Sauce
- Hot Sauce
- 2 Parsnips
- 4 Ounces Pimento (with juices)
- 1 Clove Garlic
- 1 Teaspoon Tabasco
- 2 Tablespoons Red Vinegar (about)
- Chicken
- 1 Onion (diced)
- 2 Cloves Garlic
- 28 Ounces Canned Diced Tomato
- 2 Teaspoons Paprika
- 1 Teaspoon Chile Powder
- Tostones
- Yellow Plantains
- Oil for Frying
Instructions
- The sauce is loosely based on a peruvian hot sauce that has carrots and aji peppers. I used a couple parsnips roasted until soft, a jar of pimentos with the juices, a clove of garlic, Tabasco sauce, and vinegar. Blend till smooth.
- The chicken was some thighs in with browned onions, garlic, and canned diced tomatoes. A bit of paprika and chile powder as well.
- Tostones are easy. Peel a green plantain, cut into segments about an inch and a half long. Fry in shallow oil. Flip once. Just as you start to see evidence of browning, take them out and smash them one by one under a plate. Fry again until browned and crispy. Be sure to salt as they come out of the oil.
- Build the tostadas and top with some guac