Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mofongo volcano w/pollo guisado (chicken stew). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Mofongo Volcano w/Pollo Guisado (Chicken Stew) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Mofongo Volcano w/Pollo Guisado (Chicken Stew) is something which I’ve loved my whole life.
"Mofongo" is mashed plantains with garlic, olive oil, and pork cracklings that are shaped into individual balls or molded with a mortar and pestle. This version uses bacon and is shaped into patties that are sautéed. The consistency of the stewed chicken is between simple roast chicken and asopao–the.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mofongo volcano w/pollo guisado (chicken stew) using 19 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):
- Get 1 lbs chicken breast, cut into 1" cubes
- Take 3 cloves garlic, minced
- Take 1 tbsp fresh oregano, minced
- Prepare salt
- Get adobo
- Take 1 tsp cumin
- Take 1/4 cup olive oil
- Make ready 8 plantains
- Prepare 1 1/2 cups water
- Make ready 2 tsp better than bouillon concentrated chicken stock
- Make ready 1 yukon gold potatoes, chopped
- Get 1 large carrots, sliced
- Take 1 stalks celery, sliced
- Get 1/2 yellow onion, sliced to half rings
- Make ready 3 tbsp sofrito
- Get 1 can tomato sauce
- Get 1 bay leaf
- Take 1 packets sazon goya con cilantro y achiote
- Get 1 (3 1/4 oz) bag of chicharrones (fried pork skins)
This delicious dish of chicken stewed with vegetables is an indispensable part of Dominican cooking. I wanted to take advantage of fresh summer corn in season and this turned out wonderful in the pressure cooker! The chicken literally falls off the bone and the flavors all work so well together! If you don't have a pressure cooker, the stove is perfectly fine!
Instructions to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):
- Put olive oil, salt, adobo, 1 tbsp oregano, and 2 garlic cloves (minced in a food processor). Chop until well mixed
- Put chicken in a ziplock bag with marinade. Let marinade for at least a day up to 12 hours in the refrigerator.
- Cut a slit in the skin of the plantain. Try not to cut into the fruit.
- Pull back the peel from the slit.
- Cut off the ends and discard. Then cut the slices at an angle about 3/4" thick.
- Repeat this for the other plantains. Fully submerge in salt water (salt to about the taste of ocean water). Place in the fridge to soak
- Start to brown the chicken in batches in a dutch oven over medium heat. Do not crowd the pan or you wont achieve browning, you'll actually end up steaming the chicken. Remove the chicken as its brown to a bowl.
- Lower the heat to medium. In the same pot cook your onions and garlic till aromatic (about 3-5 minutes).
- Add one cup water and scrape as much if the frond as you can off the bottom of the pan. Simmer for two minutes
- Add sofrito, tomato sauce, sazon, water, better than boullion or equivalent, celery, potatoes, carrots, bay leaf and cilantro. Cook for five minutes
- Simmer for 10 minutes over medium-high heat.
- Add chicken and then simmer for another 20 minutes. Season to taste with adobo and/salt. All done! Cover and put this to the side. Its time too make the mofongo.
- Bring a medium sauce pan filled with water to boil.
- When the water comes to a boil place the 1/2 of your plantains in the boiling water. Set timer for ten minutes. You'll want to remove the plantains when they can be pierced by a fork.
- While waiting for the water to boil, lay the other 1/2 of your soaked plantains out on paper towels and put another one over them to pat them dry. Try to get them really dry. These will be going into hot oil pretty soon, dont want splatter all over your arms.
- Pour enough oil to make a 1 inch thick pool on the bottom of a hot sautee pan over medium heat. Let it heat up until you can feel the heat when you hold your hand about 6 inches away. Another way to test the oil is put a tiny piece of plantain in the oil. If it starts to cook immediately youre ready. While waiting you can line a large plate with paper towels to absorb the extra oil from the cooked plantains.
- You can also mash the remaining minced garlic in a mortar and pestle
- And crush your chicharrones in a large bowl.
- Using a spider (basically a wire mesh spoon) place the plantains in the hot oil. Allow to brown and then move to the paper towel lined plate.
- To help your mixing efforts, go ahead and chop up the fried plantains.
- Then combine the garlic, chicharrones and plantains (fried and boiled) in a bowl. Mash with a potatoe masher until you get a very stiff dough. Depending on how done you're plantains are you may need a food processor to help you out, don't be shy.
- Work the dough with your hands to make a volcano looking bowl on your plate. The mofongo is very crumbly so it's easiest to form the walls in your hands and then place them down next to the previous section. Be patient!
- Pour in stew garnish and eat up.
Recipe for Puerto Rican Chicken Stew (Pollo Guisado). If you have ever visited the Dominican Republic, chances are you've tasted the flavorful chicken dish called pollo guisado. After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Pollo Guisado (Puerto Rican Chicken Stew). Chicken breast, romaine, tomato, cucumber, carrots, red onion, avocado and sweet plantains.
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