MOFONGO RELLENO DE POLLO (mashed plantains & chicken creole)

October 9th, 2014 § 2 comments § permalink

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What is mofongo, you ask. It’s mashed plantains with garlic and pork cracklings or bacon, as in the case of my recipe. It can be found gracing every table in Puerto Rico. It can be eaten as a side dish or with some sort of stewed meat or seafood, which is called mofongo relleno.


My daughter was the one who told me about mofongo. Mashed plantains with garlic and bacon! Sound good to me.
Making mofongo was easier than I thought. In this post, I made MOFONGO RELLENO POLLO. I used the mofongo as a bowl and filled it with creole chicken. It was so damn good! This dish opened my eyes to the food of Puerto Rico, which I want to explore more. If you’ve never had mofongo, it’s a must.


CHICKEN UNDER THE BRICK (paleo friendly)

May 23rd, 2014 § 0 comments § permalink



Pollo al mattone, is Italian for chicken under the brick. It refers to a method of grilling, where a brick is placed on top of a whole chicken while cooking. The weight of the brick makes the bird have complete contact with the heat. This allows it to cook evenly and get nice and golden brown. It’s said that this method originated in a little town outside Florence, where they’re known for terra cotta tiles.


Barbuto, my favorite restaurant in Manhattan, is known for their brick oven chicken that they serve with salsa verde. This is my take on their popular dish. My salsa verde is simply a sauce made from, extra virgin olive oil, capers, lemon zest and some chopped herbs, such as tarragon, basil and parsley. It’s that simple! Now that grilling season is upon us, go get yourself some clean bricks and grill away. It’s a must.


CHICKEN, SAUSAGE & RICE (one pot meal)

August 17th, 2013 § 0 comments § permalink

One pot meals are one of those recipes that has a satisfying outcome with minimal effort. By cooking all the ingredients in one pot, the flavors really mingle and meld together in harmony, to turn out a full, robust meal, that’s impressive enough to serve at an informal dinner with friends.

This recipe is a take on something my mother use to make. It’s not only chicken, but sausage, onions, red peppers, peas and rice, that all simmer in a broth with white wine. The best part is the crispy rice bits that form around the pot….my favorite! My other favorite part is easy clean up.



February 7th, 2013 § 0 comments § permalink

There is a new trend happening in the restaurant business, at least in Manhattan there is, and that’s the onslaught of new Asian restaurants. Recently, my daughter took me to a very popular Japanese ramen noodle brasserie called Ippudo in the East Village of Manhattan. This place is so popular, that there is usually a long wait for a table. I’ve been there twice, and for some reason, luck I guess, we got a table right away. I love when this happens. It makes me feel as though I won a prize! Besides, feeling special for getting a table quickly, we had a fantastic lunch.

I ordered what they call “Akamaru Modern.” It’s a pork noodle soup with miso paste, cabbage, sesame, mushrooms, scallions and garlic oil. My daughter ordered, Kogashi Karaka Miso Ramen. It’s a chicken and pork base noodle soup, with broth made from black charred miso, Ippudo’s special blend of hot spice, topped with pork, cabbage, leafy greens, and glazed with a layer of oil.
We both enjoyed our dishes to the fullest. I couldn’t think of a better way to warm our cold and brittle bones on that cold 26 degree blustery day. It’s just what the doctor ordered.
continue for recipe>>


Diva Eats World does not own the last 3 photos of the interior of Ippudo.

Apricot & Pistachio Chicken w/ White Wine-Honey Glaze (paleo friendly)

August 14th, 2012 § 0 comments § permalink

As a kid I never ate apricots. If my father didn’t like something, it never entered the house. As I grew older, I realized that there was a whole world of food that I didn’t know I liked…brussel sprouts, lamb, kale!!!
It wasn’t until a few years ago, when I took a class at the Institute of Culinary Education, that I realized that I like apricots. It was a class on sweet & savory tarts. I was assigned to make an apricot & pistachio tart. From the first sweet-tart bite of the apricots, I was convinced….I was convinced that my father had damaged taste buds.
I was in Whole Foods the other day. There were apricots everywhere. I couldn’t pass them up. I had to think of someway to incorporate them into dinner. The infamous tart, that hooked me onto these delicious little treats, gave me an idea. I took apricots, pistachios & thyme; paired them with sauteed chicken breast & made a sauce of white wine & honey. I used honey to add a little more sweetness, since the apricots were a little tart. This dish was a home run. I was happy that all the ingredients blended together perfectly. I’m also happy for not inheriting my father’s damaged taste buds.
continue for recipe>>
Apricot & Pistachio Tart recipe, continue>>

Savory Apple, Chicken & Blue Cheese Pie

November 1st, 2011 § 0 comments § permalink

The first reference to “pye” was back in 1200’s England. In England pies just aren’t sweet they are savory as well. Yes we do have some savory pies here in the States but they’re not as popular as those luscious fruit filled pastries that everyone loves.
I wanted to try my hand at making a savory that included fruit. Since apples are in abundance right now I decided to use them. I layered thinly sliced apples with sauteed onions, shredded chicken, crumbled blue cheese & sage. The filling was all tucked into a pie crust where thyme & black pepper was added.
I love the way this turned out! I hope you try it.
continue for recipe>>

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