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–+ servings

Mofongo de Pollo (Chicken Mofongo)

Learn the secrets to making perfect mofongo de pollo at home with a soft, creamy texture just like in restaurants.
Flavorful fish stew with herbs and spices in a white bowl.
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By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Dominican
Servings 1 serving

Ingredients
  

Chicken

  • ½ cup shredded chicken or turkey
  • 1 tsp sofrito
  • 1 clove garlic chopped
  • 1 tbsp chopped onion
  • 1 tsp tomato paste
  • ½ cup water
  • ¼ tsp adobo

Mofongo

  • 1 green plantain
  • Frying oil
  • 1 clove garlic
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 2 tbsp broth

Instructions
 

Chicken

  • In a pan over low to medium heat, add sofrito, garlic, and onion. Let it sweat for 1-2 minutes then add shredded chicken or turkey, tomato paste, and water.
  • Season with adobo and reduce for 5-7 minutes, or until half of the liquid is evaporated. Set aside.

Mofongo

  • Peel and slice the green plantain. Fry the plantain slices in oil until golden brown. Remove fried plantains and place on a paper towel-lined plate.
  • In a mortar and pestle, crush garlic, olive oil, salt, and adobo seasoning into a paste.
  • Add plantains to the mortar, a few at a time, and crush while adding broth to soften.
  • Add ½ of the chicken and crush together with the plantain mixture until smooth.
  • Press the mofongo mixture into a small bowl to shape it, then invert onto a plate. Top with the remaining chicken and sauce. Buen provecho!
Keyword Chicken, Dominican Recipe, Mofongo, Mofongo de Pavo, Mofongo de Pollo, Receta Dominicana
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