Rating: 5 stars
3 Ratings
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"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.

Maira Isabel Morales
Recipe by Cooking Light September 2004

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Cooking Light

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

426 calories; calories from fat 26%; fat 12.2g; saturated fat 2.4g; mono fat 7.2g; poly fat 1.5g; protein 46.9g; carbohydrates 32.9g; fiber 2.8g; cholesterol 112mg; iron 2.3mg; sodium 864mg; calcium 35mg.
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