Plantain and chicken hash brings together classic Guyanese flavors in a new way. Think of this as the new boil and fry (root vegetables boiled and then fried up (sautéed)! It’s great for meal prepping as you can make it in large batches to have for breakfast, lunch or dinner over a few days.

Plantain is a staple in Caribbean cuisine. I prefer sweet yellow plantains over green plantains. Fried sweet yellow (ripe) plantain is like candy. I love this stuff. Finding plantain that is perfectly ripe is a skill most Caribbean people are born with. In my mind there are three kinds of plantains: green, turning (yellow but not soft) and ripe. For this dish you can use either yellow turning plantains or fully ripe sweet plantains. I bought yellow (almost ripe) plantains a few days before I was ready to make this dish and let them sit in my pantry. Usually those dark signature spots are a good indication that it is ready, but be careful because too many spots could mean it is over-ripe.

 

Peeling the Plantain

Peeling ripe plantains is a very easy task. Almost as easy as peeling a ripe banana. Best method is to remove the tips, then put a long lengthwise slit down the plantain. Finally, slide a finger under the skin and peel the plantain. I used 1 Inch pieces of plantains for this dish. After the final pic above, I cut the strips crossway into 3s, then I pan fried it in a little bit of fat, one plantain at a time. Another variation would be to slice the plantain lengthwise, pan fry them in large strips then chop up the strips. You can also cook the plantains using the boil and fry method as described in this Sweet Plantain Home Fries recipe (which is also a whole30 recipe)

Adding protein to this dish:

For this plantain and chicken hash I used ground chicken, but honestly any ground protein would work. This hash is also an anytime dish so adjust your protein accordingly. For a breakfast hash sausages would work (make sure they are whole30 compliant if you are on a round). I like to cook my onions and garlic in a little bit of fat until they are soft and translucent before adding my ground chicken to the pan. Once the ground chicken cooks completely, I add the remaining veggies. This prevents the other veggies from getting too mushy.

After cooking the chicken and veggies together add the pan-fried plantains and toss together. It’s that simple and it comes together quickly which is an added bonus. This is a really hearty dish. You can mix it up by adding different types of veggies to the dish as well.

Serving it up!

When I first made this dish I made it for dinner but the next morning, I added an egg to the leftovers for breakfast and it was so yummy. Top it off with some avocado slices and some pepper sauce and it was a definite hit!

What makes it Whole30:

My Guyanese followers are probably thinking why is this dish labelled as Whole30? It’s a pretty simple dish using classic Guyanese/Caribbean ingredients. I didn’t add or take away anything from how I would normally cook this dish to make it whole30 compliant. It just naturally is because it doesn’t have any of the not allowed ingredients and no sneaky ingredients like soy or added sugar. It is just simple and wholesome and fully in the spirit of whole30! Did you know that I am doing a Caribbean March Whole30? Check out this post The Whole30 and me to learn more about my journey with whole30 and please join over on Instagram for the March Whole30!

The Recipe:

Plantain and Chicken Hash (Whole30)
 
Prep time
Cook time
Total time
 
Plantain and Chicken Hash is a wholesome dish that brings together pan fried ripe plantains and sautéed ground chicken in a new and flavorful way.
Author:
Recipe type: Whole30
Cuisine: Caribbean
Serves: 4 servings
Ingredients
  • 4 yellow plantains, peeled and diced into 1 inch pieces
  • 1 lb of ground chicken
  • ½ plus 2 tablespoons of avocado oil
  • ½ yellow onion diced
  • 4 cloves of garlic, finely chopped
  • 6 baby bell peppers, julienned
  • 3 heads of green onions, julienned
  • 1 tsp salt
  • pinch of cayenne pepper
Instructions
  1. Add ½ cup oil to a hot skillet on medium heat. Then when oil is hot, add diced plantains in a single layer to the pan
  2. Pan fry until all the sides of the plantain pieces are cooked and evenly browned
  3. Remove plantain from fat and allow to drain on a piece of paper towel
  4. Repeat steps above until all the plantains have been cooked
  5. Add 2 tablespoons of oil to a separate skillet on medium heat. Then when the oil is hot add the onions and garlic and cook until soft and translucent
  6. Next, add the ground chicken and season with salt and a pinch of cayenne pepper
  7. Sauté until fully cooked, turning often for even cooking
  8. When the chicken is fully cooked, add the bell peppers and green onions followed by the pan fried plantains
  9. Toss together well and serve hot

 

11 Comments

  1. Anisia Chatarpal February 24, 2020 at 11:52 am

    That’s so creative , must try!!

    Reply
    1. Althea Brown February 24, 2020 at 1:38 pm

      Please do and let me know what you think!

      Reply
  2. Anisia February 24, 2020 at 1:39 pm

    Will do for sure, Bryce loves sweet plantains and so do I 🙂

    Reply
    1. Althea Brown February 24, 2020 at 2:02 pm

      ❤️❤️❤️

      Reply
  3. Krista February 25, 2020 at 11:56 pm

    Cannot wait to try it! Will test it out this week.

    Reply
    1. Althea Brown February 26, 2020 at 6:09 am

      I know you will enjoy it.

      Reply
    2. Althea Brown February 26, 2020 at 9:19 am

      Yay! I’m sure you’ll enjoy it.

      Reply
  4. Pingback: Teriyaki Bacon {Whole30} - Metemgee

  5. Pingback: Tostones - Metemgee

  6. Pingback: Seasoned Plantain Fries with Easy Fry Sauce - Metemgee

  7. web hosting company August 10, 2020 at 1:42 am

    1 star
    Hmm is anyone else having problems with the pictures on this blog loading?

    I’m trying to find out if its a problem on my end or if it’s the blog.
    Any feed-back would be greatly appreciated.

    Reply

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: