Mofongo-de-pollo

This is a sponsored post with Knorr, ViveMejor.com, DiMe Media, and CraftyChica.com. All opinions and ideas about this Mofongo de Pollo are my own.

Mexicans cooking a classic Puerto Rican dish? Yup, we tried it! We made Mofongo de Pollo and it came out absolutely lip-smacking good!

Mofongo is a traditional Puerto Rican dish that showcases plantains as the star. They are boiled, mashed and seasoned and placed in the center of the plate and then accented with whatever protein/condiment you want. In our case, we went with shredded chicken.

We didn’t have anyone to taste it to see if we did it correctly, but we did follow the recipe on the ViveMejor.com and right from the first bite, we knew it was a success.

Here is the trick that helps nail the savory flavor. Knorr® Chicken flavor Bouillon as the seasoning. It adds that zing. Not only did we use it to make the dish, we also made a side of brown rice and used the Knorr® Chicken flavor Bouillon in place of plain water. We also made black beans to round out the entire plate.

I guess you could say that’s the Mexican part of the dish – adding rice and beans!

The result is a light flavorful meal that filled us up. It hits all the right spots – your taste buds will smile, and there are no overpowering flavors, it all blends together nicely. And because we removed the chicken skin, it’s much healthier!

 

How to Make Mofongo de Pollo

2 green plantains

2 tablespoons vegetable oil

1-1/4 pounds of chicken thighs, peeled

1 large onion

1 large green bell pepper

3 cloves of garlic

1 tablespoon of Knorr® Chicken flavor Bouillon, made into a broth (see package directions)

Sides: Black beans and brown rice – or for a lighter touch, add a side salad.

Make it!

Peel, and slice the plantains. But in a pot to boil for 25 minutes, on medium-high heat.

In a large skillet, add a bit of oil and brown the chicken. Set aside and cover.

Chop all the vegetables and garlic. Put the bell pepper and onion in the pan where you browned the chicken and saute them for several minutes. Next, add the tomato and garlic. Saute for a few minutes.

Shred the chicken and add it back into the skillet.

Prepare the broth according to the package directions.

Pour over the chicken and continue to cook and then simmer, cover. This will add the perfect balance of flavor. I like that Knorr sources high-quality ingredients for their seasonings. Did you know they even help farms implement sustainable practices? Things like reducing water, energy consumption, minimizing fertilizer usage, optimizing renewable resources, and increasing biodiversity. It’s good stuff through and through.

While that is going on, drain the water from the plantains and mash them. Add salt and pepper to taste, even a little bit of garlic if you want. Place in a small dish and press to compact.

Use a large serving dish and flip over the dish with the mashed plantains. Add the chicken on top along with any juices, and the sides. What happens is the flavors sink into the plantains, making them even more tasty and rich.

Mofongo de Pollo

Thank you for reading about this delicious dish! Make sure to follow ViveMejor to see all the other awesome recipes they have! And follow #MiCocinaViveMejor to see what other people made!

Twitter, Facebook, and Instagram: @ViveMejor @Knorr

Mofongo de Pollo

Love & light,


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