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Chicken Mofongo

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  • 2 green plantains, peeled and sliced
  • 2 Tbsp. vegetable oil, divided
  • 1 1/4 lbs. bone-in, skin on chicken thighs, skin removed
  • 1 large onion, chopped (about 1 cup)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 1 large tomato, chopped (about 1 cup)
  • 3 cloves garlic, chopped and divided
  • 1 Tbsp. Knorr® Chicken flavor Bouillon, divided

NUTRITIONAL INFORMATION

 

Amount per serving

Calories350
Total Fat14g
Saturated Fat3g
Trans Fat0g
Cholesterol110mg
Sodium710mg
Total Carbs37g
Dietary Fiber4g
Sugars17g
Protein23g
Vitamin D0mcg
Calcium33mg
Iron2mg
Potassium1062mg

  • 1 Bring 2 qt. water to a boil in 3-qt. saucepan. Add plantains and boil until tender, about 25 minutes.
  • 2 Meanwhile, season chicken, if desired. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat and brown chicken, turning once, about 3 minutes; remove and set aside.
  • 3 Cook onion and green pepper in same skillet, stirring occasionally, until tender, about 4 minutes. Stir in tomato and 2 cloves garlic and cook, stirring, 30 seconds. Add chicken, 1 cup water and 2 tsp. Knorr® Chicken flavor Bouillon. Bring to a boil, reduce heat and simmer covered, until chicken is thoroughly cooked, about 15 minutes. Remove chicken and shred; return to skillet.
  • 4 Drain and mash plantains; reserving 1/2 cup cooking liquid. Heat remaining 1 Tbsp. oil in same saucepan over medium heat, and cook remaining garlic, stirring, 30 seconds. Add plantains and remaining 1 tsp. Bouillon. Cook, stirring, until flavors to develop, about 2 minutes. Stir in reserved cooking liquid, as needed, to loosen plantain mixture.
  • 5 Spray ½ cup dry measuring cup with no-stick cooking spray and spoon plantain mixture into cup. Invert onto serving plate. Repeat with remaining plantains. Spoon chicken stew over plantains. Serve, if desired, with a salad.