Chicken Mofongo

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So what the heck is Mofongo ? And how did I, a white girl from Maryland, get involved with making legit mofongo? I’m glad you asked.

Mofongo is a Puerto Rican dish that’s made by mashing fried green plantains in a pilon (a mortar and pestle).  You use the mortar to shape the mashed plantains in a small bowl, then turn it upside down in the middle of your plate surrounded by either a red sauce or broth. Chicharones (pork cracklings) can be mixed into the plantains, but if you don’t have any fresh cracklings then you can use bacon. I’ve made mofongo both ways, so I can say that bacon is much easier- and just as tasty.

I know all this because I moved to Miami with my Mom when I was eight and in the intervening decade plus, have become an honorary chonga. Obviously.

Jimmy’z Kitchen in Miami is famous for their mofongo. It’s probably the only restaurant I can think of that sells it on a regular basis. ‘Regular’ being only on weekends, as it is so labor intensive.

But don’t let that deter you.

I’m not a huge fan of bananas (childhood traumas, old daycare lady force feeding us bananas or else we had to stand in The Corner) but I freaking LOVE plantains. Starches smarches. Whoever said plantains were too starchy to be on a primal/paleo diet was stupid.

If it’s good enough for Robb Wolf, it’s good enough for me. #wordstoliveby

Chicken Mofongo

Rating: 51

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Chicken Mofongo

Ingredients

  • 4 green plantains
  • ¼ cup chicken stock
  • 4 slices bacon, thick cut
  • 1 tbsp minced garlic
  • Black pepper, to taste
  • Salt, to taste
  • FOR THE CHICKEN SAUCE:
  • 2 boneless pastured chicken breasts, cubed
  • 1 tbsp coconut oil
  • ½ white onion, finely chopped
  • ¼ green bell pepper, finely chopped
  • 2 tbsp chopped cilantro
  • 2 cloves garlic, chopped
  • 1 can organic tomato sauce (15 oz)
  • 1 cup chicken stock
  • 3 tbsp red wine vinegar
  • 2 tsp salt
  • 1 ½ tsp onion powder
  • 1 ½ tsp cumin
  • 1 ½ tsp garlic powder
  • 1 tsp oregano
  • 1 tsp coriander
  • ½ tsp black pepper
  • ½ tsp achiote seed powder

Instructions

  1. Peel the plantains by slicing a sharp knife down each ridge. Slide your fingers under and along the edge of each strip, slowly peeling the strip off.
  2. Cut the plantains into 1 inch chunks and soak in water with 1 tsp salt for 15 minutes. (This is the time when I chop/mince all of the other ingredients.)
  3. Bring 2 cups of water to a boil and boil plantains for 5 minutes. Remove and dry.
  4. Fry the bacon in a deep skillet and then reserve the slices on a paper towel off to the side. Use the rendered fat to fry the tender plantains until golden brown.
  5. Add the plantains and the rest of the mofongo ingredients to a pilon and mash until fully incorporated. If you are using a food processor, you want it to be thick with a mashed potato texture; not too wet and not too dry. If it’s too dry, add more chicken stock.
  6. Meanwhile make the chicken sauce.
  7. n a deep skillet over medium heat, heat 1 tbsp coconut oil and sauté the white onion, green pepper, garlic, and cilantro for about 4 minutes.
  8. Add in the tomato sauce, chicken stock, red wine vinegar, and seasonings. Cook for another 3-4 minutes.
  9. Add the cubed chicken and cook, covered, for 8-10 minutes.
  10. Ladle the chicken sauce onto a plate.
  11. Form the (warm) plantain mixture into balls or use the pilon to form the shape of a dome. Place it in the center of the plate, garnishing with extra cilantro.
http://www.southbeachprimal.com/chicken-mofongo/

Comments

  1. Pat says

    This was really, really good. My first time ever making mofongo and it came out great. The only thing was, you didn’t say in the instructions when to add the spices. I just threw them in with the liquid ingredients and honestly, this was one of the best recipes I’ve ever gotten off the Web.

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