1. Combine minced garlic, ginger and mango on a cutting board and mince together with the salt to form a paste. Scrape mixture into a glass or pottery bowl and whisk in the oil. Add rum and combine until smooth. Add the chicken chunks and toss together well. Refrigerate overnight, covered. Toss every hour while you are awake, at least 3 times. 2. Light the barbeque grill. Place the marinated chicken on long skewers. Brush the chicken with some of the marinade. When the fire is ready, cook the chicken on all sides until about half done. Remove to a platter and brush on more marinade. 3. When cool enough to handle, remove from long skewers. On short individual skewers, alternate chicken, mango chunks and tomatoes. Brush all with marinade. Return to grill and cook on all sides until done. 4. Arrange on a platter and garnish with cilantro. Serve with tostones. 5. To Make the Tostones. 6. Peel 1 large plantain and cut it into 1/2” thick slices. 7. Melt 1/2 cup lard, peanut oil or coconut oil (or a combination) in a deep pot; it should be at least 2” deep. Add a cube of bread; when it is browned, add plantain slices and cook until softened. 8. Remove and flatten each slice (use a tostonero or flatten between 2 heavy plates or under the broad side of a meat cleaver). Soak 2 minutes in salty water. Pat dry and return to hot fat. Cook until browned. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
