Mofongo Volcano w/Pollo Guisado (Chicken Stew). Mofongo Volcano w/Pollo Guisado (Chicken Stew) This dish is based on a meal I had on a trip to Puerto Rico. See great recipes for Shrimp mofongo, Puerto Rican mofongo with a twist too! Mofongo and shrimp in red garlic sauce. green plantain, of shrimp, garlic, onion, chopped, sofrito, adobo and garlic powder, bay leaf, of hard crackling "Mofongo" is mashed plantains with garlic, olive oil, and pork cracklings that are shaped into individual balls or molded with a mortar and pestle into a bowl to hold meat or fish.
Café Mofongo is a hole-in-the-wall restaurant that serves up tasty and inexpensive food. One gets to choose yellow or white rice, and red or black beans. This outstanding dish of chicken stew is an indispensable part of my Dominican culture. You can have Mofongo Volcano w/Pollo Guisado (Chicken Stew) using 19 ingredients and 23 steps. Here is how you cook it.
Ingredients of Mofongo Volcano w/Pollo Guisado (Chicken Stew)
- Prepare 1 lbs of chicken breast, cut into 1" cubes.
- You need 3 cloves of garlic, minced.
- You need 1 tbsp of fresh oregano, minced.
- Prepare of salt.
- Prepare of adobo.
- It’s 1 tsp of cumin.
- It’s 1/4 cup of olive oil.
- Prepare 8 of plantains.
- Prepare 1 1/2 cups of water.
- Prepare 2 tsp of better than bouillon concentrated chicken stock.
- Prepare 1 of yukon gold potatoes, chopped.
- Prepare 1 of large carrots, sliced.
- You need 1 stalks of celery, sliced.
- Prepare 1/2 of yellow onion, sliced to half rings.
- Prepare 3 tbsp of sofrito.
- Prepare 1 can of tomato sauce.
- Prepare 1 of bay leaf.
- It’s 1 packets of sazon goya con cilantro y achiote.
- It’s 1 (3 1/4 oz) of bag of chicharrones (fried pork skins).
Pollo Guisado,one(cause there is plenty)of my favorite dishes growing up. This dish alongside rice & beans make up our patriotic lunch called "la bandera" other wise known as the the Dominican flag.. The Pollo Guisado / Chicken Stew was perhaps the least stew-like dish that I had. Chunks of dark meat chicken with a delicious sauce with quite a bit of spice (not really hot, but lots of spices).
Mofongo Volcano w/Pollo Guisado (Chicken Stew) instructions
- Put olive oil, salt, adobo, 1 tbsp oregano, and 2 garlic cloves (minced in a food processor). Chop until well mixed.
- Put chicken in a ziplock bag with marinade. Let marinade for at least a day up to 12 hours in the refrigerator..
- Cut a slit in the skin of the plantain. Try not to cut into the fruit..
- Pull back the peel from the slit..
- Cut off the ends and discard. Then cut the slices at an angle about 3/4" thick..
- Repeat this for the other plantains. Fully submerge in salt water (salt to about the taste of ocean water). Place in the fridge to soak.
- Start to brown the chicken in batches in a dutch oven over medium heat. Do not crowd the pan or you wont achieve browning, you'll actually end up steaming the chicken. Remove the chicken as its brown to a bowl..
- Lower the heat to medium. In the same pot cook your onions and garlic till aromatic (about 3-5 minutes)..
- Add one cup water and scrape as much if the frond as you can off the bottom of the pan. Simmer for two minutes.
- Add sofrito, tomato sauce, sazon, water, better than boullion or equivalent, celery, potatoes, carrots, bay leaf and cilantro. Cook for five minutes.
- Simmer for 10 minutes over medium-high heat..
- Add chicken and then simmer for another 20 minutes. Season to taste with adobo and/salt. All done! Cover and put this to the side. Its time too make the mofongo..
- Bring a medium sauce pan filled with water to boil..
- When the water comes to a boil place the 1/2 of your plantains in the boiling water. Set timer for ten minutes. You'll want to remove the plantains when they can be pierced by a fork..
- While waiting for the water to boil, lay the other 1/2 of your soaked plantains out on paper towels and put another one over them to pat them dry. Try to get them really dry. These will be going into hot oil pretty soon, dont want splatter all over your arms..
- Pour enough oil to make a 1 inch thick pool on the bottom of a hot sautee pan over medium heat. Let it heat up until you can feel the heat when you hold your hand about 6 inches away. Another way to test the oil is put a tiny piece of plantain in the oil. If it starts to cook immediately youre ready. While waiting you can line a large plate with paper towels to absorb the extra oil from the cooked plantains..
- You can also mash the remaining minced garlic in a mortar and pestle.
- And crush your chicharrones in a large bowl..
- Using a spider (basically a wire mesh spoon) place the plantains in the hot oil. Allow to brown and then move to the paper towel lined plate..
- To help your mixing efforts, go ahead and chop up the fried plantains..
- Then combine the garlic, chicharrones and plantains (fried and boiled) in a bowl. Mash with a potatoe masher until you get a very stiff dough. Depending on how done you're plantains are you may need a food processor to help you out, don't be shy..
- Work the dough with your hands to make a volcano looking bowl on your plate. The mofongo is very crumbly so it's easiest to form the walls in your hands and then place them down next to the previous section. Be patient!.
- Pour in stew garnish and eat up..
The chicken fell apart at a touch and was super juicy. I ended up mixing some chicken into the Mofongo, which was terrific. I started with the Pastelillos de Carne / Beef Patty and the Relleno de Papa / Potato Ball w/ Beef (added… Located in New York, Albert's Mofongo is an upscale wine bar with a global-inspired menu. At Albert's Mofongo, you can catch the game and a bottle of exquisite wine. Reservations are available, so give the restaurant a call before you head over for the fastest seating.