Swap out your nachos with this perfect appetizer that layers jerked chicken and guac on a bed of crispy plantain chips.
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 teaspoon nutmeg
1 teaspoon allspice
1/3 cup brown sugar
1/4 cup rum
1/4 cup lemon juice
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
3 boneless, skinless, chicken breasts
2 plantains, sliced very thinly (1/8-inch) on a diagonal into roughly 30-35 pieces
3 cups vegetable oil
2 cups guacamole
1/4 cup cilantro, chopped
2 scallions, thinly sliced, green parts only
1 lime wedge
In a medium pot, combine all chicken ingredients. Bring to a boil, and simmer covered for 20 minutes, flipping halfway through. Remove from sauce and shred the chicken using two forks. Return the chicken to the sauce. Remove from heat and let come to room temperature.
To make the plantains, pour oil into a medium, heavy-bottomed pan and heat it to 350°F. Fry the plantain slices in batches until crispy and golden, 2-3 minutes. Stir them while frying to keep from sticking together. Remove plantains from the oil and drain on a paper towel-lined plate. Sprinkle with a pinch of salt and let cool.
On a serving plate, layer plantain chips, shredded chicken, guacamole, scallions, and chopped cilantro. Repeat all layers, finish with a squeeze of lime. Serve immediately.
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