Best Roasted Chicken Mofongo With Black Beans Recipes
CHICHARRON MOFONGO
Provided by Food Network
Categories main-dish
Time 9h30m
Yield 2 to 3 servings
Number Of Ingredients 35
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.
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.
CHICKEN MOFONGO RELLENO
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
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