Plantain Nachos - Chicken Recipe

Peel the plantains: cut off both ends, make a shallow lengthwise slit through the skin and remove the peel. Slice the plantains on a bias into 1/8–1/4 inch (3–6 mm) thin rounds or slightly diagonal slices so chips are larger.

Heat oil in a wide heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) or a small piece of plantain sizzles immediately when added. Use a thermometer if available.

Fry the plantain slices in batches so they don't overcrowd the pan, 1–2 minutes per side, until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Fry remaining batches, maintaining oil temperature between 325–350°F (160–175°C) by adjusting heat.

While still warm, sprinkle the chips evenly with fine sea salt. Let cool on a rack; chips will crisp further as they cool.

Trim excess fat from the chicken thighs and pat dry with paper towels. Place in a bowl or zip-top bag.

Combine jerk paste, olive oil, lime juice and kosher salt. Rub the mixture evenly over the chicken, making sure each piece is coated. Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated (bring to room temperature before cooking if chilled).

Preheat a grill, grill pan, or skillet over medium-high heat and oil the grates or pan lightly. Cook chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and exterior has charred edges. Alternatively, bake at 425°F (220°C) for 15–20 minutes, finishing under broiler 1–2 minutes for char.

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice or shred into bite-sized pieces.

Core and dice the roma tomatoes into small 1/4-inch pieces. Finely dice the red onion. Mince the jalapeño (remove seeds if milder). Chop cilantro leaves roughly.

Combine tomatoes, red onion, jalapeño, cilantro, lime juice and kosher salt in a bowl. Stir gently to combine and taste; adjust salt or lime. Let sit 10–15 minutes for flavors to meld.

Make the crema: in a blender or with an immersion blender, combine sour cream (or Greek yogurt), cilantro, lime juice, honey (if using) and 1 tablespoon water. Blend until smooth. If too thick, add additional water 1/2 teaspoon at a time to reach a drizzling consistency. Taste and adjust salt or lime as needed.

Arrange a single layer of plantain chips on a large serving platter or on individual plates. Spoon warm jerk chicken pieces over the chips, spreading them evenly.

Scatter pico de gallo across the chicken and chips. Drizzle cilantro-lime crema over the top in a thin stream or use small dollops. Garnish with extra cilantro leaves.

Serve immediately so plantain chips stay crisp. Provide extra crema and lime wedges on the side if desired.