| Level: | Advanced |
| Total: | 2 hr 25 min |
| Active: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 508 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 53 g |
| Cholesterol | 166 mg |
| Sodium | 875 mg |
Reviews
Amazing recipe!! I loved it.