Chef DonClark's Coconut Chicken Toston Cup Filling is a sweet yet savory filling for toston cups (fried plantain cups) - perfect for parties or appetizers. The toston cups were made using the Tostobueno® plantain press. The following recipe was used with permission.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound chicken (diced)
- 1/3 cup red pepper (chopped fine)
- 1/3 cup green pepper (chopped fine)
- 4 tablespoons garlic (chopped)
- 1 jalapeño pepper (chopped fine, remove seeds to reduce heat)
- 1/3 cup red onion (chopped fine)
- 1/4 cup olive oil
- 1/4 cup fresh ginger (grated)
- 1 1/2 cups coconut milk
- 1/4 cup brown sugar
- 1/3 cup chopped pineapple with juice
- kosher salt
- coarse black pepper
- 2 teaspoons corn starch mixed with 1/4 cup of water
- 1cup toasted coconut (optional)
Preparation:
- In a large skillet heat the olive oil. Sautee garlic and onion for 5 minutes.
- Add the diced chicken and cook until chicken turns white.
- Add half the ginger and all of the jalapeño pepper, green pepper, and red pepper.
- Cook for 2 minutes then add the coconut milk and brown sugar. Salt and pepper to taste.
- Let simmer for 10 minutes then add the cornstarch to thicken.
- When the mixture has thickened, add the pineapple along with the remainder of the ginger to get one last blast of flavor.
- If you use the toasted coconut, toast it until brown in the oven at 400-450 degrees, and garnish each toston cup with the toasted coconut.
- Fill the plantain cups and serve hot.
