Tostone Tostada with Stewed Chicken and Parsnip Hot Sauce
December 8, 2011










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