Mofongo Relleno de Pollo Guisado (Plantains and Pork Cracklings with Stewed Chicken)

Mofongo Relleno de Pollo Guisado (Plantains and Pork Cracklings with Stewed Chicken) Recipe
Cooking Light
"Mofongo" is mashed plantains with garlic, olive oil, and pork cracklings that are shaped into individual balls or molded with a mortar and pestle into a bowl to hold meat or fish. This version uses bacon and is shaped into patties that are sautéed. The consistency of the stewed chicken is between simple roast chicken and asopao--the classic soupy Puerto-Rican stew.

Yield:

12 servings (serving size: 2/3 cup chicken mixture and 2 patties)

Recipe from

Cooking Light

Nutritional Information

Calories 426
Caloriesfromfat 26 %
Fat 12.2 g
Satfat 2.4 g
Monofat 7.2 g
Polyfat 1.5 g
Protein 46.9 g
Carbohydrate 32.9 g
Fiber 2.8 g
Cholesterol 112 mg
Iron 2.3 mg
Sodium 864 mg
Calcium 35 mg

Ingredients

Chicken:
1 tablespoon olive oil, divided
5 pounds skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped onion
1/4 cup minced fresh cilantro
1/4 cup minced fresh culantro
1 teaspoon salt
3 garlic cloves, minced
1 (15-ounce) can tomato sauce
Mofongo:
6 green plantains, peeled and cut into 1-inch pieces (about 3 pounds)
2 teaspoons salt, divided
6 bacon slices, cooked and crumbled (drained)
3 garlic cloves, minced
3/4 cup fat-free, less-sodium chicken broth
6 tablespoons olive oil, divided

Preparation

To prepare chicken, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of chicken; sauté 8 minutes or until browned. Remove chicken from pan. Repeat procedure with 1 1/2 teaspoons of oil and remaining chicken. Return chicken to pan; stir in onion and next 5 ingredients (through tomato sauce). Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Keep warm.

To prepare mofongo, place plantains and 1/2 teaspoon salt in a large Dutch oven. Cover with water to 1 inch above plantains; stir to dissolve salt. Let stand 20 minutes. Drain plantains, and return to pan. Cover plantains with water to 1 inch above plantains. Bring to a boil over high heat. Reduce heat, and simmer 20 minutes or until tender. Drain plantains; return to pan. Mash plantains with a potato masher. Stir in 1 1/2 teaspoons salt, bacon, garlic, and broth. Shape plantain mixture into 24 (1/2-inch-thick) patties.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 8 patties; cook 3 minutes on each side or until browned. Repeat procedure twice with remaining patties and oil. Serve chicken mixture over patties.

Maira Isabel Morales,

Cooking Light

September 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note