Best Easy Chicken Mofongo Recipes

MOFONGO

Mofongo image

Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!

Provided by LatinaCook

Categories Side Dish

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

3 cups canola oil for frying
3 cloves garlic, or to taste
3 tablespoons olive oil
⅛ cup crushed fried pork skins
2 green plantains, peeled and sliced into 1/2-inch rounds
salt to taste

Steps:

Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

Nutrition Facts : Calories 725.8 calories, Carbohydrate 58.6 g, Cholesterol 5.2 mg, Fat 55.7 g, Fiber 4.2 g, Protein 6 g, SaturatedFat 7.9 g, Sodium 187.2 mg, Sugar 26.9 g

CHICHARRON MOFONGO

Chicharron Mofongo image

Provided by Food Network

Categories main-dish

Time 9h30m

Yield 2 to 3 servings

Number Of Ingredients 35

Ingredients

8 ounces boneless, skinless chicken thighs
3 tablespoons olive oil
1 1/2 tablespoons chicken base
1 1/2 tablespoons granulated garlic
1 tablespoon adobo seasoning
1 tablespoon Cajun spice
1 teaspoon granulated onion
1 teaspoon ground black pepper
1/2 packet all-purpose seasoning, such as Goya Sazon
Vegetable oil, for frying
3 green plantains
Vegetable oil, for frying
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon adobo seasoning
1/2 teaspoon Cajun spice
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1/4 cup Puerto Rican Remoulade, recipe follows
2 cups mayonnaise
1 cup tomato ketchup
1/4 cup granulated garlic
1/4 cup minced garlic
3 tablespoons Sofrito (recipe follows)
2 tablespoons adobo seasoning
2 tablespoons Cajun spice
2 tablespoons granulated onion
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 onion
1 whole onion
1 whole green bell pepper
2 cups sweet mini peppers
1 cup whole or minced garlic
8 bunches cilantro

Steps:

For the chicken: Cut the chicken thighs into 1-inch chunks. Combine the olive oil with the chicken base, granulated garlic, adobo seasoning, Cajun spice, granulated onion, black pepper and all-purpose seasoning in a large bowl. Add the chicken and marinate overnight in the refrigerator.
Deep-fry the chicken until cooked thoroughly. Drain on paper towels.
For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes.
Combine the olive oil with the minced garlic, adobo seasoning, Cajun spice, granulated garlic and black pepper in a medium bowl. Add the fried plantains to the bowl and mash with a wooden pestle or potato mashing tool. Add half of the fried chicken to the mashed plantain mixture. Form a rounded mound of the mofongo mix in the center of a large plate. Arrange the remaining fried chicken pieces around the mofongo. Drizzle the Puerto Rican Remoulade over top.
Combine the mayonnaise, ketchup, granulated garlic, minced garlic, sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend until an even consistency.
Peel and slice the onion. Remove the stem and seeds from the bell pepper. Remove the stems from the mini peppers. Combine the onion, peppers, garlic and cilantro in a blender and pulse for 30 seconds, or until an even consistency is achieved.

CHICKEN MOFONGO RELLENO

Chicken Mofongo Relleno image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 culantro leaves
2 garlic cloves
2 green onions
1/4 yellow onion
1/4 green pepper
1/4 cup chopped fresh cilantro
3 pounds chicken breast, each cut into 2 to 3 smaller pieces
8 ounces tomato puree
3 tablespoons chicken bouillon powder
1/2 tablespoon salt
1 green pepper, julienned
1/2 yellow onion, julienned
Canola oil, for deep-frying
1 1/2 green plantains
5 tablespoons extra-virgin olive oil
1 tablespoon garlic puree
1/2 tablespoon salt

Steps:

For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.