Mofongo Relleno De Pollo Guisado (Plantains And Pork Cracklings With Stewed Chicken)

  1. To prepare chicken, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of chicken; saute 8 minutes or until browned. Remove chicken from pan. Repeat procedure with 1 1/2 teaspoons of oil and remaining chicken. Return chicken to pan; stir in onion and next 5 ingredients (through tomato sauce). Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Keep warm.
  2. To prepare mofongo, place plantains and 1/2 teaspoon salt in a large Dutch oven. Cover with water to 1 inch above plantains; stir to dissolve salt. Let stand 20 minutes. Drain plantains, and return to pan. Cover plantains with water to 1 inch above plantains. Bring to a boil over high heat. Reduce heat, and simmer 20 minutes or until tender. Drain plantains; return to pan. Mash plantains with a potato masher. Stir in 1 1/2 teaspoons salt, bacon, garlic, and broth. Shape plantain mixture into 24 (1/2-inch-thick) patties.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 8 patties; cook 3 minutes on each side or until browned. Repeat procedure twice with remaining patties and oil. Serve chicken mixture over patties.

chicken, olive oil, skinless, onion, fresh cilantro, fresh culantro, salt, garlic, tomato sauce, mofongo, green plantains, salt, bacon, garlic, chicken broth, olive oil

Taken from www.myrecipes.com/recipe/mofongo-relleno-de-pollo-guisado-plantains-pork-cracklings-with-stewed-chicken (may not work)

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