Mofongo with Chicken Fricassee

Ingredients

• For the chicken fricassee:
• 2 lbs bone-in chicken (thighs or drumsticks) 🍗
• 2 tbsp olive oil 🫒
• 0.5 cup sofrito
• 0.25 cup tomato sauce
• 0.5 bell pepper, sliced 🫑
• 1 small onion, sliced
• 2 garlic cloves, minced 🧄
• 1 tsp adobo
• 1 tsp oregano 🌿
• 1 bay leaf
• 0.5 cup water or chicken broth
• Salt & pepper to taste
• Chopped cilantro for garnish 🌿
• For the mofongo:
• 4 green plantains, peeled and cut into chunks 🍌
• 0.5 cup chicharrón (fried pork skin)
• 3–4 garlic cloves 🧄
• 0.25 cup olive oil or butter 🧈
• Salt to taste 🧂

Instructions

1. 1Chicken Fricassee:
2. 2Season chicken with adobo, oregano, salt, and pepper.
3. 3In a large pot, heat oil and brown chicken on both sides. Remove and set aside.
4. 4In same pot, sauté sofrito, tomato sauce, onion, bell pepper, and garlic.
5. 5Return chicken to pot with bay leaf and broth. Cover and simmer ~35–40 min until tender.
6. 6Mofongo:
7. 7Fry plantain chunks in oil until golden and tender (not too crispy).
8. 8In a mortar (pilón) or bowl, mash garlic, chicharrón, and plantains together with oil or butter and salt to taste.
9. 9Shape into small domes or leave rustic and chunky!
10. 10Serve:
11. 11Plate mofongo, ladle the chicken fricassee over or beside it, and garnish with cilantro!