Chicken Stuffed Mofongo Recipe
Made with green plantains, crispy pork cracklings, fresh garlic, and chicken broth, this Puerto Rican chicken mofongo recipe is an easy and comforting dish. Great as a side or main dish. You can stuff it with other proteins such as shrimp, beef, or tofu.
Servings: 4 as a side dish
Equipment
Ingredients
- 4 green plantains
- vegetable oil for frying
- 1 cup pork crackling crushed
- 4 cloves garlic
- 8 teaspoons olive oil (use 2 about teaspoons for each mofongo)
- salt to taste
- 8 teaspoons chicken broth
- 1 cup cooked chicken shredded
Instructions
- Peel the skin of the plantains and cut them into 1-inch pieces.
- Add about 1/2 inch of oil to a large skillet over medium heat. Let the oil warm up for about 1 minute, add the plantain. (Don’t overcrowd the pan and cook in batches if needed.)
- Fry for about 4-5 minutes or until the bottom of the plantain just starts to change color. Turn to fry the other side for about 3 minutes. Make sure not to brown your plantains. Once cooked, transfer them to a plate lined with paper towels.
- Add a few pieces of fried plantains to the paste and grind until combined. Add a few more pieces of plantain and about 2 teaspoons of chicken broth. Grind until the mixture becomes smooth.
- Add about ¼ cups of crushed pork rinds to the mortar. Mix until combined.
- Transfer the mixture to a 4-oz bowl, press them to the side, and leave a well in the middle. Add the shredded chicken and cover it with the mofongo mixture on the top. Press firmly and flip the bowl. Remove the bowl and repeat with the rest of the ingredients. Serve hot and enjoy!
Notes
To make Dominican-style mofongo, you’ll need to bake plantains instead of frying them.
Nutrition
Calories: 444kcal | Carbohydrates: 67g | Net Carbohydrates: 63g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 866mg | Fiber: 4g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 37mg | Calcium: 16mg | Iron: 2mg