Easy Chicken Mofongo

sweetcsdesigns.com

Melba Martin

subheading: For the mofongo:

4 green plantains

1 lb of chicharrón pork rinds

1 slice bacon cooked and crumbled

3 garlic cloves mashed

4 teaspoons of olive oil

2 cups frying oil

subheading: For the Creole sauce:

1 tablespoon butter

1 tablespoon extra virgin olive oil

1 large clove garlic minced

¼ cup onions chopped, about ½ medium onion

¼ cup green bell pepper chopped

¼ cup yellow or red bell pepper chopped

½ cup celery chopped

½ teaspoon paprika

1 ½ teaspoons Creole seasoning

½ teaspoon dried leaf thyme

½ teaspoon dried leaf oregano

½ teaspoon dried leaf basil

1 teaspoon Worcestershire sauce

¼ teaspoon hot pepper sauce

¼ teaspoon freshly ground pepper

1 can 14.5 ounces each diced tomatoes with juice

1 can approximately 1 ⅔ cups chicken stock ?(or vegetable stock)

4 green onions sliced, with most of the green

1 heaping tablespoon tomato paste

2 tablespoons butter

subheading: For the chicken:

8 boneless skinless chicken thighs see notes above if using bone-in, skin-on thighs, which are also just as flavorful in this recipe.

2 tbsp olive oil

2 tsp celtic sea salt

1 tsp fresh cracked pepper

2 tsp garlic powder

1 tsp lemon juice

Directions at sweetcsdesigns.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer