Twice-cooked plantains from Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil and Beyond by Steven Raichlen

  • chicken stock
  • plantains

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Guacamole; Cilantro-peppers sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 01, 2017

    This is our standard recipe for cooking plantains when we don't want to fry them. It is quite a good "cheat" recipe, though not as good as the fried version. You first boil them in chicken stock, and then bake until crisp in the oven.

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