Name: Mofongo with Chicken recipe
Ingredients: ¾ pound chicken breasts;2 (14.5 ounce) cans chicken broth;4 green plantains, peeled and cut into 1/2-inch chunks;2 tablespoons salt;8 thick slices bacon;1 cup oil for frying;1 ½ tablespoons freshly minced garlic;1 pinch salt and freshly ground black pepper to taste;2 tablespoons chopped fresh cilantro

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Ingredients

¾ pound chicken breasts 2 (14.5 ounce) cans chicken broth 4 green plantains, peeled and cut into 1/2-inch chunks 2 tablespoons salt 8 thick slices bacon 1 cup oil for frying 1 ½ tablespoons freshly minced garlic 1 pinch salt and freshly ground black pepper to taste 2 tablespoons chopped fresh cilantro

Nutrition Info

506.9 calories carbohydrate: 59.4 g cholesterol: 75.9 mg fat: 18.8 g fiber: 4.2 g protein: 29.2 g saturatedFat: 4.9 g servingSize: - sodium: 5018.7 mg sugar: 27.8 g transFat: : - unsaturatedFat: : -

Directions

Place chicken in a pot and cover with water. Bring to a boil, reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and cool until easily handled, about 5 minutes. Shred.
Pour chicken broth into a saucepan over medium heat. Cover and keep warm.
Place plantains and salt in a bowl of cold water. Let soak for 5 minutes. Drain and blot dry with a paper towel.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
Heat 1 inch oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in batches until golden brown, 2 to 3 minutes per batch. Drain on paper towels.
Smash plantains with the bottom of an empty chicken broth can. Fry again until crispy, 1 to 2 minutes more. Drain, blot with paper towels.
Transfer plantains to a large bowl. Add bacon and garlic, mash together. Fill an empty chicken broth can halfway with mashed mixture. Press down until firmly packed. Invert can onto a plate, tap until mofongo slides onto the plate. Repeat with remaining mashed mixture.
Cover mofongos with shredded chicken and warmed broth. Season with salt and pepper. Garnish with cilantro.

Recipe Yield

4 servings

Recipe Note

Inspired from a vacation in Puerto Rico, this recipe is a blending of many mofongo recipes found online. I combined several recipes until I found the right one for me. I hope you enjoy it as much as I do.

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