Recipes, re-invented from cooking shows

Pan-Seared Airline Chicken with Tostones

Name: Pan-Seared Airline Chicken with Tostones
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins

Prep. Time:

Baking Time:

Total Time:

30 mins

25 mins

55 mins

Serves:

4 servings

Chef's Notes:

Timing tip: The chimichurri and farofa can be made ahead. Start the tostones first, then the chicken while oil reheats for the second fry.
Chicken doneness: Use a meat thermometer - breast meat can go from perfect to dry quickly.
Plantain ripeness: Choose very green, firm plantains. Yellow ones will be too sweet and soft.
Oil temperature: Use a thermometer for consistent results with the tostones.
Make-ahead: Chimichurri improves after sitting and can be refrigerated up to 3 days.

Ingredients

CHICKEN
4 airline chicken breasts (or bone-in, skin-on chicken breasts)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme leaves (optional)

CHIMICHURRI
1 cup fresh flat-leaf parsley, roughly chopped
1/4 cup fresh cilantro, chopped
3 large garlic cloves, minced
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon gochugaru red pepper flakes (adjust to taste)
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

TOSTONES
2 large green plantains (very firm, not yellow)
Neutral oil for frying (vegetable, canola, or peanut oil - about 3 cups)
Kosher salt for seasoning
Garlic powder (optional)

BACON FAROFA
1 cup panko breadcrumbs
4 strips thick-cut bacon, diced
1 small yellow onion, finely diced
2 cloves garlic, minced
Salt and freshly ground pepper to taste

VEGETABLES
1 lb asparagus, woody ends trimmed
8 oz mixed mushrooms (cremini, shiitake, or button), sliced
3 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper to taste

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Instructions

PREPARATION (START HERE)
Preheat oven to 400°F (not 375°F - higher heat ensures crispy skin).
Make Chimichurri (15 minutes ahead): Combine all chimichurri ingredients in a bowl. Whisk thoroughly and let stand at room temperature to develop flavors. This can be made up to 2 hours ahead.

COOKING SEQUENCE:
Start the Tostones (15 minutes): Peel plantains and slice into 1-inch thick rounds. Heat oil in a heavy-bottomed pot to 325°F (not 350°F for first fry). Fry plantain rounds for 4-5 minutes until lightly golden but not brown. Remove and drain on paper towels. Let cool 2-3 minutes, then flatten with a tostonera or plate to about 1/4-inch thick. Set aside for second fry.
Prepare Bacon Farofa (8 minutes): In a large skillet, cook diced bacon over medium heat until crispy, about 5 minutes. Add onion and garlic, cook 2-3 minutes until softened. Add panko breadcrumbs and toast, stirring constantly, for 3-4 minutes until golden brown. Season with salt and pepper. Remove from heat and keep warm.
Season and Sear Chicken (20 minutes): Pat chicken completely dry and season generously with salt, pepper, and garlic powder. Let sit 5 minutes. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken skin-side down for 7-8 minutes without moving until deeply golden and crispy. Flip and immediately transfer skillet to oven. Roast 15-18 minutes until internal temperature reaches 165°F.
Second Fry for Tostones: While chicken is in oven, heat oil to 375°F. Fry flattened plantains for 2-3 minutes until golden brown and crispy. Drain and season immediately with salt and garlic powder if desired.
Prepare Vegetables: Toss asparagus with 2 tablespoons olive oil, salt, and pepper. Roast on a sheet pan at 400°F for 10-12 minutes until tender-crisp. Meanwhile, heat remaining tablespoon oil and butter in a skillet over medium-high heat. Sauté mushrooms until golden brown, about 6-8 minutes. Season with salt and pepper.
Rest and Serve: Let chicken rest 5 minutes after removing from oven. Slice against the grain if desired, or serve whole.

PLATING:
Place chicken on each plate and arrange 2-3 tostones alongside. Add roasted asparagus and sautéed mushrooms. Generously sprinkle warm bacon farofa over everything. Finish with a liberal drizzle of chimichurri sauce.