Mofongo con Pollo y Salsa Criolla

Ingredients

• For the Mofongo:
• 4 green plantains, peeled and cut into 1-inch slices 🍌
• 0.5 cup pork cracklings (chicharrón), crushed 🐷
• 3 cloves garlic, minced 🧄
• 1 tbsp olive oil
• Salt & black pepper to taste
• 2 tbsp chicken broth (for mashing) 🍗
• For the Chicken:
• 1 lb boneless chicken thighs, cut into chunks 🍗
• 1 tbsp olive oil
• 1 tsp adobo seasoning
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp cumin
• For the Salsa Criolla:
• 1 tbsp olive oil
• 0.5 onion, chopped 🧅
• 0.5 bell pepper, diced 🌶️
• 2 cloves garlic, minced 🧄
• 1 cup tomato sauce 🍅
• 0.5 cup chicken broth
• 1 tsp oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp cilantro, chopped 🌿

Instructions

1. 11️⃣ Make the Chicken
2. 2Season chicken with adobo, black pepper, garlic powder, and cumin.
3. 3Heat olive oil in a pan over medium heat, add chicken, and cook for 6-8 minutes per side until golden brown. Remove and set aside.
4. 42️⃣ Prepare the Salsa Criolla
5. 5In the same pan, add olive oil, then sauté onions, bell peppers, and garlic until softened.
6. 6Stir in tomato sauce, chicken broth, oregano, salt, and black pepper.
7. 7Simmer for 10 minutes until thickened, then return the chicken to the sauce and let it cook for another 5 minutes.
8. 83️⃣ Fry & Mash the Mofongo
9. 9Heat oil in a frying pan over medium-high heat and fry the plantains until golden brown, about 4-5 minutes per side.
10. 10Drain and transfer to a mortar and pestle (or a bowl). Mash with garlic, chicharrón, olive oil, salt, and chicken broth until combined but slightly chunky.
11. 114️⃣ Assemble & Serve
12. 12Shape the mofongo into small mounds or serve it in a bowl.
13. 13Spoon the chicken and salsa criolla over the mofongo.
14. 14Garnish with fresh cilantro and enjoy! 🌿🔥