You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
Recipe information
Yield
4 Servings
Ingredients
Mofongo
4
2
½
Sofrito
½
½
2
¼
2
Creole Chicken Stew
2
8
1
1
½
1
1
½
½
Special Equipment
Preparation
Mofongo
Step 1
Fit a large pot with deep-fry thermometer; pour in vegetable oil to a depth of 2". Heat over medium-high until thermometer registers 375°. Fry plantains, turning occasionally, until golden brown, about 4 minutes. Transfer to a paper towel-lined rimmed baking sheet to drain. Using the bottom of a glass or small skillet, press plantains to flatten. Transfer flattened plantains to mortar and pestle and add garlic and adobo; season with salt and pepper. Mash until softened and well combined.
Sofrito
Step 2
Pulse bell pepper, onion, garlic, cilantro, olive oil, and red pepper flakes in a food processor until finely chopped; season with salt and pepper.
Chicken Stew and Assembly
Step 3
Heat olive oil in a large pot over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until browned, 5–7 minutes. Transfer chicken to a plate. Add sofrito to pot and cook, stirring occasionally, until fragrant and just beginning to darken, about 4 minutes. Add onion and both bell peppers and season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 3 minutes. Add chicken, diced tomatoes, tomato sauce, chicken broth, and ½ cup cilantro and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender and cooking liquid is slightly reduced, 35–45 minutes.
Step 4
Divide mofongo among 4 small bowls, pressing and molding into bottom and up sides of bowls. Fill with chicken stew and garnish with cilantro and pork rinds, if using.
Step 5
Do Ahead: Chicken stew can be made up to 3 days ahead. Cover and chill. Reheat over medium-low before serving.