Tostones Stackable

Instructions

1. Mix red onion, tomato, red wine vinegar, lime juice, salt and pepper in a container of some sort. Set aside and let marinate.
2. In large ziplock bag or tupperware add chicken breasts, 1/4 cup olive oil, 1 tsp red curry paste, 1 tbs. dijon mustard, 1/4 cup ponzu sauce, pepper and salt. Mix and let marinade as long as possible in refrigerator.
3. Heat large skillet over med-high heat (I have an electric range and turn it to 6). When the pan is hot add 5 tbs. vegetable oil and add chicken from marinade. Cook chicken until seared on each side. Place chicken in oven dish and place in oven at 350 until chicken is cooked and ready to eat.
4. Add onion and garlic to pan that cooked the chicken. Cook until the onion is softened, add 1 tbs. dijon mustard and 1/4 cup of ponzu sauce, salt and pepper. Add chicken (when the chicken is done cooking) and mix up. Take out the chicken, onions and garlic and set aside.
5. Turn heat to high and add white wine and mirin. Bring to a boil and scrape the bottom of the pan to get the flavor. Add 1/4 cup of chicken broth and 4 tbs. butter. Stir constantly until the sauce is thick like a syrup. Set aside and let cool.
6. Place saute pan over medium heat. Add 3 tbs. vegetable oil. When oil is hot, add zucchini. Cook for 3 minutes, stirring frequently. Add 4 tbs. of adobe sauce from chipotle can, salt and pepper. When zucchini is al dente, place inside of a sealable container.
7. Peel the plantain, I cut off the ends and score the plantain skin pretty deep. Then I peel the plantain using the scores that I made. Cut plantain into 1 inch slices. Heat 1/4″ vegetable oil in small skillet over medium high heat. When the oil is hot, add plantain – turning once – about 1 minute per side. Take plantain off the heat and set on paper towels to drain oil. Smash the plantain using a heavy bowl, pan, utensil – anything heavy and flat on the bottom. You want the plantain to be smashed down to 1/4″ tall. Now add the smashed plantain to the hot oil and flip once – cook about 1 minute on each side. Take out of oil and place on paper towel to drain excess oil.
8. Mix 1/8 cup of greek yogurt with 2 tbs. garlic red chili sauce. Now it’s time to plate it.
9. Place plantains on plate. Add a dollop of greek yogurt, then a slice of zucchini, splash of zucchini sauce, slice of chicken, small dollop of the red onion salsa, splash of the wine syrup, and a splash of the yogurt / chili sauce. Splash the plate with chopped tomato and chopped cilantro.