3 tablespoons coconut oil
1 garlic clove, minced
2 large green or yellow plantains, peeled and diced (The yellow plantains add a sweeter flavor and the green plantains taste more like potatoes. I think both taste good, but pick one or the other because they cook differently.)
1 small rotisserie chicken, shredded
3 stalks of celery, diced
1/2 sweet onion, diced
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
4 tablespoons Dijon mustard
3 tablespoons raw honey
1. Place a large skillet over medium-high heat with the coconut oil. Add the minced garlic to the hot skillet.
2. Once the skillet has become fragrant with garlic, add the diced plantains and cook until the sides have become slightly crispy and light brown (sometimes, if my plantains are very green, I have to cover the pan to make sure they cook on the inside, too).
3. Add the celery and onions to the pan with the plantains, sautéing until the onions and celery are soft and translucent.
4. Add salt to taste.
5. Add the shredded chicken to the pan to crisp up.
6. Season the ingredients in the pan with garlic powder, cayenne pepper, and some more salt and pepper to taste.
7. Once the chicken is heated through, turn the heat down. Add the Dijon mustard and raw honey to the pan.
8. Stir the ingredients in the pan until the honey is melted, the Dijon mustard is mixed in thoroughly, and the other ingredients are evenly distributed. Allow the flavors to develop for a few minutes.
9. Serve.
You can also use regular cooked chicken that is shredded. Sometimes, if I don’t have time to go to Whole Foods to get a rotisserie chicken, I broil about 3-4 chicken breasts seasoned with salt, garlic powder, and cayenne pepper. Then, I shred them just like I would the rotisserie chicken.
Depending on the size of your rotisserie chicken or the size of your chicken breasts, you may need to adjust the amounts of the other ingredients.
This dish goes great with plantain chips. You can never have enough plantains!