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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



Amount per serving

Total Fat14g
Saturated Fat3g
Trans Fat0g
Total Carbs37g
Dietary Fiber4g
Vitamin D0mcg

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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.