pollo de mofongo request

Looking for a good creole chicken mofongo recipe. The ones I've found online never include the chicken portion of the recipe.

ROASTED CHICKEN STUFFED WITH MOFONGO
(POLLO ASADO RELLENO CON MOFONGO)
Servings: 6

1 whole (3 to 3-1/2 pound) chicken
2 tablespoons Adobo Goya
2 tablespoons corn oil
1 recipe traditional Mofongo (recipe follows)
1/2 cup chicken broth

Preheat the oven to 350 F.

Season the chicken with the adobo and brush with oil.

Combine the chicken broth with the mofongo and mix until it is moist. (Add more stock if needed.) Stuff the mixture in the chicken and loosely sew up the opening.

Bake for about 1 1/2 hours, or until the meat is very tender.

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TRADITIONAL MOFONGO (MOFONGO TRADICIONAL)
Servings: 6

3 large green plantains
3 cups water mixed with 1/2 tablespoon salt
1/2 pound bacon, diced
3 garlic cloves, peeled and chopped
3 sweet chili peppers, seeded and minced
1/4 cup extra virgin olive oil
salt and pepper to taste
1/4 cup corn oil

Peel the plantains and cut them into 1/2-inch slices, dropping them into the salted water. Saute the bacon and drain and discard the fat. Chop coarsely and set aside.

Combine the garlic, chili peppers, and olive oil and season with salt and pepper; set aside.

Heat the corn oil and fry the plantain slices until golden brown. Drain on paper towels.

Put a few teaspoons of the garlic-oil mix in a mortar. Add one-sixth of the bacon and 5 or 6 slices of plantain. Mash and press firmly into the mortar. Invert onto a plate. Repeat the process five more times.
(Had this or a similar version when I lived in Puerto Rico).

Sitwatch20!


Looking for a good creole chicken mofongo recipe. The ones I've found online never include the chicken portion of the recipe.

Creole mofongo?
 
That's like Kosher pork chops.

Adjudicator'
I'm not sure I understand the role of the 3 cups of water in the recipe. Is that used strictly for soaking the plantains or does it wind up in the recipe????

Sorry Michael but the basis of mofongo could be served in any number of broths including a chicken broth that is of a creole base!

Well, it could, but the people of Puerto Rico would find it rather odd.

Thanks for the recipe, I will try it and let you know. When I had mofongo the last time I was in San Juan it was served in a red sauce, figured it was creole because that it what it tasted and looked like.

Foodbme


Adjudicator'
I'm not sure I understand the role of the 3 cups of water in the recipe. Is that used strictly for soaking the plantains or does it wind up in the recipe????

Soaking.

The only mofongo I know is with pork, Puerto Rican/Cuban style.
Let me know if you want the recipe.

fabulousoyster


The only mofongo I know is with pork, Puerto Rican/Cuban style.
Let me know if you want the recipe.
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Yes, that would be great. Thanks.

Adj's recipe sounds good to me! Hey, we need something new to do w/ chicken.
Joe

Look for many great similar PR and other recipes on my friend's site:
 
http://www.inmamaskitchen.com/

First you need a roast pork to get the crackling.

Peel and slice plantains (2 or 3).  Soak in salted water for 15 minutes.
Fry in oil till softened but not browned like tostones.
Fry 2 or 3 cloves of garlic till soft

In a mortar start pounding the softened cloves of garlic with some salt and olive oil
Add plaintains and pieces of the pork crackling and some juice from the roasted pork in the mortar, keep pounding till all mushy.

Serve in a bowl with additional pork juices.


NOTE:  THis is an exhausting job and I've seen it done in front of me.  I'd rather go to a nice cuban restaurant and order it.