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This isn’t the traditional way to make mofongo so I shouldn’t really say it is. It’s a mofongo spin-off. Like I’ve said before, I do things a little different. If you don’t know what mofongo is then here you go WIKI CLICKY. This is labor intensive, I’m just warning you now.

Ingredients:

Mofongo:

2 boneless skinless chicken breasts marinated with 2 tsp. garlic salt, 1 tbsp. olive oil, 1 tsp. paprika,  salt and pepper.

Cook in a glass pyrex pan at 375F for 20 minutes, covered, then shred and let cool

2 plantains cut about an inch thick then fried with 3 strips of bacon, and 2 garlic cloves. Mash once the plantains are cripsy. Let cool

Mold chicken into a ball then mold the plantain mixture around it. Bake at 400F for 15 minutes.

Sofrito Soup Broth:

1/2 sweet onion, diced
2 strips bacon, cooked
1 yellow bell pepper, diced
1 garlic clove, minced
1 tomato, diced
2 sprigs oregano, crushed
1/2 bunch cilantro, crushed
1 10 ounce can chicken broth

Sautee the onion and garlic together with 1 tbsp. olive oil. Add the bacon, garlic then cook for another 2-3 minutes. Pour in the chicken broth then add the oregano and cilantro. Simmer for 15 minutes.

Remove the mofongo (chicken, plantain ball) from the oven then pour the sofrito soup broth over the mofongo ball. Serve.

Enjoy,

Eric