1 quart vegetable or peanut oil
4 green plantains, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 small yellow onion, finely chopped (about 3/4 cup)
1 1/2 quarts low-sodium store-bought or homemade chicken stock
Kosher salt and freshly ground black pepper
Handful chopped fresh cilantro leaves
Heat vegetable oil in a wok or deep-sided cast iron skillet until it registers 300°F on an instant read thermometer. Add plantains and cook, turning occasionally, until softened, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.
Heat olive oil in a medium saucepan over medium-high heat until shimmering. Add onion and cook, stirring occsionally, until softened but not browned, about 5 minutes. Add chicken stock and plantains. Cook, mashing plantains occasionally, until plantains are broken down and soup is thickened, about 20 minutes. Season to taste with salt and pepper. Stir in cilantro and serve.
wok or high-sided cast iron skillet.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 6g||21%|
|Total Sugars 36g|
|Vitamin C 29mg||147%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|