Recipe(tried): Pollo Frito y Tostones, Tostones, and Adobo Seasoning - Recipes for Maureen/New York

POLLO FRITO Y TOSTONES

POLLO FRITO:
1 package of chicken drumsticks or thighs, bone in (can be a big package or small one for less people
Adobo(see recipe above)(You might also use Adobo Criollo Goya with a few tsps of Paprika (Pimenton) or Bijol (ground annato) for color.)
2 cups vegetable oil (we use Mazola mostly) for deep fried chicken or less for our traditional fried chicken.

Wash the chicken drumsticks or thighs, which are very tasty. With a sharp knife, make a couple of incisions on each drumstick.

Season all the drumstick with liberal amounts of adobo(see notes on the subject). Set aside for one hour before cooking to allow the meat to absorb the seasoning.

In a frying pan, place the oil and heat at medium heat for about 10 or more minutes, until hot.

Place the chicken in the hot oil carefully.

Cook until golden in both sides. Turn the chicken every 15 minutes to insure even cooking. Lower the heat, cover & cook for additional 20 minutes until well cooked outside & inside.

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TOSTONES

6 large green bananas
2 tablespoons salt
3 cups of water
Adobo
2 cups vegetable oil

Peel the green bananas. Slice the bananas along its width into 1/2" pieces. Soak in water and salt for about 15 minutes.

In a frying pan, place the oil and heat at moderate low heat for about 15 minutes.

Place about 10 pieces of banana in the oil and cook until the banana achieves a slightly golden color. Turn the banana pieces over al least once while they are frying.
Remove from the oil and allow them to cool for about 10 minutes.

Using a brown paper bag or a TOSTONERA, place one of the partially fried banana pieces on the bag or into the TOSTONERA. Fold part of the bag over the piece of banana and crush evenly until the banana piece is about 1/8" thick. Remove from the bag carefully so that you don't break the banana chip into pieces. Repeat this with the other banana pieces.

Place the crushed banana pieces back into the oil and continue to fry until the banana chips achieve a deep golden color. Remove from the oil and place in a container lined with papel towel. Season liberally with adobo or plain salt or use seasoned garlic oil as a dipping sauce.

Repeat steps 3-6 until all the banana pieces have been fried.

Makes aproximately 6 servings.

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ADOBO SEASONING
Source: Mimi Hiller

4 cloves garlic (or to taste)
1 teaspoon dried oregano
1 teaspoon peppercorns
1/2 teaspoon paprika
1 teaspoon salt
(I suggest using also 1-2 tsps vinegar or sour orange to bind the adobo paste)

Grind all the ingredients together in a mortar and pestle or in a food processor to make a paste.