Humboldt Park Jibarito
This is ManBQue member Deadliest Catch’s take on this classic West Side favorite, the jibarito. It’s a unique Puerto Rican sandwich with a twist, swapping out the bread for crispy golden fried plantains. It was invented right here in our fair city at Borinquen Restaurant, a Humboldt Park place that still serves up the original. The first sandwich was made with skirt steak, so feel free to tag it in for the chicken if you’re in need of red meat. Or turkey, as you’ll surely be flooded with buckets of it soon enough. All fine options – but this particular version won honors at July’s ManBQue.
Fair warning: prepping the plantains will make your house (or in this case, the ManBQue host’s house) smell like fried food. Which, if you live in Kentucky, will actually increase the value of your home.
Humboldt Park Jibarito Recipe
By November 21, 2012Published:
This is ManBQue member Deadliest Catch's take on this classic West Side favorite, the jibarito. It's a unique Puerto Rican sandwich …
- 2 green plantains halved longways
- Peanut oil to fry
- 2 boneless chicken thighs
- 1 yellow onion diced
- 2 cloves garlic smashed and coarsely chopped
- 1 lime
- 1 tbsp Greek yogurt
- 1 tbsp paprika
- 1/2 tsp cumin
- 1/4 tsp Cayenne Pepper
- 2 slices cheese (Yes,it sounds weird, but it works. And it's traditional, oddly enough.)
- Iceberg lettuce shredded
- 1 tomato sliced thin
- Mayonnaise to taste
- Hot sauce to taste
- Fry in 325 degree peanut oil for 30 seconds each. Remove and shake off excess oil. Let cool for a few minutes, then place plantain slices between sheets of wax or parchment paper and press down with a small cutting board until they flatten and look hungry for sandwich fillings. These can sit until the meal is nearly served.
- Pound the chicken thighs until flattened significantly - you'll want them as uniform in thickness as you can get them so they cook evenly on the grill.
- Mix the spices along with the onion and garlic, coarsely chopped, juice of the lime and a large tablespoon of yogurt and work to make the marinade. Coat the chicken in it and let sit in fridge for 4-6 hours.
- Heat the grill to high and shake excess marinade off of chicken. Grill the chicken for 3-4 minutes per side, until the middle reaches 165 (so as not to kill you), then remove and let rest 5 minutes under foil.
- Give the plantains a second frying at the same temperature for 20 seconds. Remove, shake off excess oil, and season with salt.
- Chop the chicken, lay out the plantains, and assemble them thusly: cheese, chicken, vegetables, mayo, hot sauce, top plantain. Or freestyle it. We're not the jibarito police. Eat this messy glorious bastard in the same position as you would an Italian beef.