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Mofongo Volcano w/Pollo Guisado (Chicken Stew)
Mofongo Volcano w/Pollo Guisado (Chicken Stew)

Before you jump to Mofongo Volcano w/Pollo Guisado (Chicken Stew) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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These changes can be done with all types of foods and can apply to the oils you cook in and the spread you use on bread. For example, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. Olive oil also has vitamin E which is healthy for your skin, among other things. While you may already eat a lot of fruits and veggies, you might want to consider how fresh they are. If you can opt for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with deadly pesticides. Finding a local supplier of fresh produce will give you the choice of eating foods that still have virtually all of the nutrients which are usually lost when produce has been kept in storage before selling it.

Thus, it should be fairly obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to mofongo volcano w/pollo guisado (chicken stew) recipe. To cook mofongo volcano w/pollo guisado (chicken stew) you only need 19 ingredients and 23 steps. Here is how you achieve it.

The ingredients needed to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):
  1. Take chicken breast, cut into 1" cubes
  2. Prepare garlic, minced
  3. Take fresh oregano, minced
  4. Provide salt
  5. Get adobo
  6. Get cumin
  7. Take olive oil
  8. Use plantains
  9. Provide water
  10. Get better than bouillon concentrated chicken stock
  11. Get yukon gold potatoes, chopped
  12. You need large carrots, sliced
  13. Provide celery, sliced
  14. Provide yellow onion, sliced to half rings
  15. You need sofrito
  16. Take tomato sauce
  17. Take bay leaf
  18. Take sazon goya con cilantro y achiote
  19. Use bag of chicharrones (fried pork skins)
Steps to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):
  1. Put olive oil, salt, adobo, 1 tbsp oregano, and 2 garlic cloves (minced in a food processor). Chop until well mixed
  2. Put chicken in a ziplock bag with marinade. Let marinade for at least a day up to 12 hours in the refrigerator.
  3. Cut a slit in the skin of the plantain. Try not to cut into the fruit.
  4. Pull back the peel from the slit.
  5. Cut off the ends and discard. Then cut the slices at an angle about 3/4" thick.
  6. 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
  7. 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.
  8. Lower the heat to medium. In the same pot cook your onions and garlic till aromatic (about 3-5 minutes).
  9. Add one cup water and scrape as much if the frond as you can off the bottom of the pan. Simmer for two minutes
  10. Add sofrito, tomato sauce, sazon, water, better than boullion or equivalent, celery, potatoes, carrots, bay leaf and cilantro. Cook for five minutes
  11. Simmer for 10 minutes over medium-high heat.
  12. 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.
  13. Bring a medium sauce pan filled with water to boil.
  14. 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.
  15. 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.
  16. 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.
  17. You can also mash the remaining minced garlic in a mortar and pestle
  18. And crush your chicharrones in a large bowl.
  19. 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.
  20. To help your mixing efforts, go ahead and chop up the fried plantains.
  21. 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.
  22. 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!
  23. Pour in stew garnish and eat up.

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