Mofongo De Pollo Al Ajillo/casero Recipe
Chicken in garlic sauce/tomato sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Mofongo
For the Chicken in Garlic Sauce
Method
Preparing the Mofongo
- 1
Fry the Plantains
Peel the green plantains and cut them into 1-inch thick slices. Heat olive oil in a frying pan over medium heat. Fry the plantain slices until they are golden and tender, about 5-7 minutes on each side. Remove from oil and drain on paper towels.
- 2
Mash the Plantains
In a mortar and pestle (or using a bowl and potato masher), combine the fried plantains with the garlic, salt, and pork cracklings. Mash until the mixture is smooth and well combined.
- 3
Add Chicken Broth
Gradually add chicken broth to the mashed plantains until you reach a creamy consistency. Shape the mixture into a bowl or mound and set aside.
Cooking the Chicken in Garlic Sauce
- 4
Prepare the Chicken
Season the chicken thighs with salt, black pepper, and oregano. Let it sit for about 10 minutes to absorb the flavors.
- 5
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- 6
Cook the Chicken
Add the seasoned chicken thighs to the skillet and cook until they are browned on both sides, about 5-7 minutes per side.
- 7
Add Tomato Sauce
Pour in the tomato sauce, cover the skillet, and let it simmer for 15-20 minutes, until the chicken is cooked through and tender. Stir occasionally.
- 8