4 green plantains, peeled & cut into 2 inch rounds
1/4 cup oil
1 clove garlic
1/2 tsp. salt
4 strips of bacon, browned with drippings reserved
15 oz. can chicken stock, heated
Put garlic & salt in a large bowl*, preferably wooden. Smash the garlic & salt to make a paste, set aside.
In a large pan cook bacon until crispy. Remove bacon from the pan, but reserve it’s drippings. Cut the bacon into small pieces
Heat oil in large pan & brown the plantains pieces. Once lightly browned, remove from pan & drain on paper towel. Put the cooked plantains in the bowl with the garlic paste & mash the plantains with a fork or potato masher. Add the reserved bacon dripping to the plantains & continue to mash. Add 1/4 cup of the chicken stock & mash some more. If the plantains seem dry, add more stock. The plantains should be moist enough for them to hold shape.
Use an ice cream scooper for a single serving of mofongo or serve it with chicken creole.
* IN Puerto Rico, mofongo is traditionally mashed by using a PILON (wooden mortar & pestle) I used a wooden bowl, a fork & an old fashioned potato masher.
3 chicken breast, cut into 1″ pieces
3 Tbsp. veggie oil
1 large onion, diced
3 red bell pepper, diced
1 (28 oz.) can diced tomatoes
1 chili pepper (use to taste) I use scotch bonnets, I like heat.
1/4 cup cilantro or parsley, rough chop
Using the same pan you cooked the bacon in, heat oil and cook the chicken chunks. Remove the chicken & set aside. In the same pan, sweat the onion & peppers. Cook to they begging to get transparent. Add the tomatoes scrapping the pan to break up any bits on the bottom. Add the cilantro, chili, salt & pepper. Simmer for 30-45 minutes.
Put a mound of Mofongo in a dish & place the chicken around it.
In my photo, I pressed the mofongo against the sides & bottom of a bowl to take it’s form. I then filled the mofongo with the chicken creole. There is no right or wrong way to serve mofongo. It’s all good.