Plantain and Chicken Hash (Whole30)

Plantain and chicken hash brings together classic Guyanese flavors in a new way. Swap standard breakfast potato hash for this Caribbean variation that's loaded with protein and veggies. It's great for meal prep because you can make it in large batches to have for breakfast, lunch, or dinner over a few days.

Course Whole30

Cuisine Caribbean

Keyword chicken hash, chicken hash recipe, how to make plantain and chicken hash, plantain and chicken hash, plantain and chicken hash recipe, plantain hash, plantain hash recipe, whole30 plaintain and chicken hash

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 405kcal

Author Althea Brown

Equipment

Large Skillet

Ingredients

4 yellow plantains peeled and diced into 1 inch pieces
1 lb of ground chicken
1/2 plus 2 tablespoons of avocado oil
1/2 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

Add 1/2 cup oil to a hot skillet on medium heat. Then when oil is hot, add diced plantains in a single layer to the pan
Pan fry until all the sides of the plantain pieces are cooked and evenly browned
Remove plantain from fat and allow to drain on a piece of paper towel
Repeat steps above until all the plantains have been cooked
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
Next, add the ground chicken and season with salt and a pinch of cayenne pepper
Sauté until fully cooked, turning often for even cooking
When the chicken is fully cooked, add the bell peppers and green onions followed by the pan fried plantains
Toss together well and serve hot

Nutrition