Mofongo With Chicken

• 3/4 pound chicken breasts
• 2 (14.5 ounce) cans chicken broth
• 4 green plantains, peeled and cut into 1/2-inch chunks
• 2 tablespoons salt
• 8 thick slices bacon
• 1 cup oil for frying
• 1 1/2 tablespoons freshly minced garlic
• 1 pinch salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh cilantro

1. Place chicken in a pot and cover with water. Bring to a boil; reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and cool until easily handled, about 5 minutes. Shred.
2. Pour chicken broth into a saucepan over medium heat. Cover and keep warm.
3. Place plantains and salt in a bowl of cold water. Let soak for 5 minutes. Drain and blot dry with a paper towel.
4. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
5. Heat 1 inch oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in batches until golden brown, 2 to 3 minutes per batch. Drain on paper towels.
6. Smash plantains with the bottom of an empty chicken broth can. Fry again until crispy, 1 to 2 minutes more. Drain; blot with paper towels.
7. Transfer plantains to a large bowl. Add bacon and garlic; mash together. Fill an empty chicken broth can halfway with mashed mixture. Press down until firmly packed. Invert can onto a plate; tap until mofongo slides onto the plate. Repeat with remaining mashed mixture.
8. Cover mofongos with shredded chicken and warmed broth. Season with salt and pepper. Garnish with cilantro.

chicken breasts, chicken broth, green plantains, salt, bacon, oil, garlic, salt, fresh cilantro

Taken from www.allrecipes.com/recipe/259044/mofongo-with-chicken/ (may not work)