Margarita's Creole Chicken-Stuffed Mofongo

mofongo plantain stew chicken

Mofongo NY

4 Servings

Source

Ingredients

Vegetable oil (for frying; about 8 cups)

4 unripe plantains, peeled, sliced ½ inch thick (about 5 cups)

2 garlic cloves, finely chopped

½ teaspoon adobo seasoning

Kosher salt, freshly ground pepper

½ green bell pepper, seeded, chopped

½ small yellow onion, quartered

2 garlic cloves

¼ cup chopped fresh cilantro leaves with tender stems

2 tablespoons olive oil

Pinch of crushed red pepper flakes

Kosher salt, freshly ground pepper

2 tablespoons olive oil

8 ounces skinless, boneless chicken thighs, cut into ½-inch pieces

Kosher salt, freshly ground pepper

1 small yellow onion, chopped

1 red bell pepper, seeded, chopped

½ green bell pepper, seeded, chopped

1 14.5-oz can diced tomatoes

1 14.5-oz. can tomato sauce

½ cup low-sodium chicken broth

½ cup chopped fresh cilantro leaves with tender stems, plus more for serving

Pork rinds (for serving; optional)

A deep-fry thermometer; a mortar and pestle

Method

Fit a large pot with deep-fry thermometer; pour in vegetable oil to a depth of 2". Heat over medium-high until thermometer registers 375°. Fry plantains, turning occasionally, until golden brown, about 4 minutes. Transfer to a paper towel-lined rimmed baking sheet to drain. Using the bottom of a glass or small skillet, press plantains to flatten. Transfer flattened plantains to mortar and pestle and add garlic and adobo; season with salt and pepper. Mash until softened and well combined.

Pulse bell pepper, onion, garlic, cilantro, olive oil, and red pepper flakes in a food processor until finely chopped; season with salt and pepper.

Heat olive oil in a large pot over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until browned, 5–7 minutes. Transfer chicken to a plate. Add sofrito to pot and cook, stirring occasionally, until fragrant and just beginning to darken, about 4 minutes. Add onion and both bell peppers and season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 3 minutes. Add chicken, diced tomatoes, tomato sauce, chicken broth, and ½ cup cilantro and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender and cooking liquid is slightly reduced, 35–45 minutes.

Divide mofongo among 4 small bowls, pressing and molding into bottom and up sides of bowls. Fill with chicken stew and garnish with cilantro and pork rinds, if using.

Do Ahead: Chicken stew can be made up to 3 days ahead. Cover and chill. Reheat over medium-low before serving.