Keep warm until ready to serve.Д¬ombine the allspice berries and peppercorns in a mortar and grind with a pestle until well ground.ДЄdd the remaining ingredients (save for the chicken) and the ground spices into the base of a food processor. Once at a boil, reduce to a simmer and cover the pot with a lid.Д¬ook until the water is evaporated and the rice is cooked through, about 15-20 minutes. Allow the mixture to come back to a boil uncovered. Transfer the tostones to a paper towel-lined sheet tray and season generously with kosher salt.Д¬ombine the beans, water, and unsweetened coconut milk in a medium pot.Д«ring the mixture to a boil and then add the remaining ingredients. Return the pressed plantains to the preheated oil and fry until golden brown and crispy on both sides, about 1-2 minutes. Traditionally, tostones are flattened using a tostonera, if you donвЂ™t have one, use the bottom of a bowl, cup, or pan.

While the slices are still warm, carefully depressed them to about ВЅ inch thickness. Transfer the par-cooking plantains to a paper towel lined sheet tray. Heat until the oil begins to shimmer.ДЄdd the plantain slices the the oil and cook for about 1-2 minutes on each side or until just beginning to crisp. Peel and cut the plantains into 1 inch slices.ДЇill a large high-sided skillet with about в…› inch to Вј inch of neutral oil.

Jerk chicken