Mofongo Relleno de Pollo (Chicken-Stuffed Mofongo)

Ingredients

• For the Mofongo:
• 3 large green plantains, peeled and sliced 🍌
• 0.5 cup pork cracklings (*chicharrón*) 🐷
• 3 cloves garlic, minced
• 2 tbsp butter or olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp chicken broth (for mashing)
• For the Chicken Filling:
• 1 lb boneless, skinless chicken breast, diced 🍗
• 1 tbsp olive oil
• 0.5 small onion, diced
• 0.5 red bell pepper, diced 🌶️
• 2 cloves garlic, minced
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.25 cup tomato sauce 🍅
• 0.25 cup chicken broth

Instructions

1. 11️⃣ Fry the Plantains
2. 2Heat vegetable oil in a skillet over medium heat.
3. 3Fry plantain slices for 3-4 minutes per side until golden but not too crispy.
4. 4Drain on paper towels and set aside.
5. 52️⃣ Make the Chicken Filling
6. 6In a separate pan, heat olive oil over medium heat.
7. 7Sauté onions, bell pepper, and garlic for 3 minutes until softened.
8. 8Add diced chicken, salt, black pepper, cumin, and smoked paprika. Cook for 5 minutes.
9. 9Stir in tomato sauce and chicken broth, simmer for 10 minutes, then remove from heat.
10. 103️⃣ Mash the Mofongo
11. 11In a large mortar and pestle (pilón) or bowl, mash fried plantains with garlic, pork cracklings, butter, salt, and black pepper.
12. 12Add 1 tbsp of chicken broth to soften the mixture, continuing to mash until smooth.
13. 134️⃣ Stuff & Serve
14. 14Shape the mofongo into a bowl-like mound and create a hollow center.
15. 15Fill with the warm chicken mixture.
16. 16Garnish with fresh cilantro and serve with a side of garlic sauce or avocado slices.