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Author Notes: I had mofongo for the first time a few months back and started making these mini mofongo cups and stuffing them with savory fillings. This is my favorite combo to date. —Richard Swanson
Makes 24 cups
- 4 cups chicken broth
- 2 large green plantains, cut into 1/2" chunks
- 2 chicken breasts, quartered
- sea salt
- olive oil
- 4 cloves garlic, crushed
- 3/4 teaspoon adobo seasoning, divided
- 1 teaspoon oregano
- 1 pinch black pepper
- 4 slices of crisped bacon, chopped
- 2 tablespoons minced onion
- 2 tablespoons minced red pepper
- 1/3 cup fresh ripe mango, diced 1/4 inch
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon balsamic vinegar
- 1 tablespoon honey
- lime slices for optional garnish
- 1. Preheat oven to 350 degrees. Place the chicken broth, plaintains, chicken breast pieces and a pinch of sea salt into a large saucepan. Heat on medium high heat until broth is bubbling.
- 2. Check the chicken pieces and remove from the broth when they are finished cooking; approx 12 minutes. Set chicken aside to cool. Finish cooking the plantains till they are fork tender; approx 20 minutes total cooking time. Remove pan from heat.
- 3. Using a slotted spoon, remove the plantains to a mixing bowl. Set broth aside. Add 2 Tbsp olive oil, garlic, 1/2 tsp adobo, oregano and black pepper to the plantains. Mash with a potato masher or fork until only small pieces remain. Add 1/2 cup of the cooking broth to the plaintains and mash until you have the consistency of mashed potatoes.
- 4. Brush the cups of two mini muffin pans with the olive oil. Scoop 2 Tbsp of the mashed plantains into each cup and make a well into the center of each scoop large enough to fit a heaping tablespoon of filling. Place the muffin pans into the oven; bake for 20 minutes until the edges are nicely browned. Remove and cool. Use a butter knife around the edge of each plantain cup to ensure a clean removal from the pan.
- 5. While the mofongo cups are baking, chop the chicken breast into small pieces and place into a bowl with the bacon, onion, red pepper, mango and cilantro. Toss gently with a fork to mix.
- 6. Pour 2 Tbsp of the cooking broth, 1 Tbsp olive oil, balsamic vinegar, honey and a 1/4 tsp of adobo into a cup and stir well. Pour this dressing over the chicken salad; toss gently with a fork to mix.
- 7. Place the mofongo cups onto a platter and fill each one with a heaping tablespoon of the chicken salad. Serve warm with slices of lime as a garnish. Makes 24.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side