Mofongo Relleno de Pollo Guisado (Plantains and Pork Cracklings with Stewed Chicken)
Mofongo Relleno de Pollo Guisado (Plantains and Pork Cracklings with Stewed Chicken) might be just the main course you are searching for. One serving contains 459 calories, 43g of protein, and 18g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up bacon, garlic cloves, onion, and a few other things to make it today. To use up the plantains you could follow this main course with the Plantain Cake with Avocado Buttercream as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
To prepare chicken, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
Add half of chicken; saut 8 minutes or until browned.
Remove chicken from pan. Repeat procedure with 1 1/2 teaspoons of oil and remaining chicken. Return chicken to pan; stir in onion and next 5 ingredients (through tomato sauce). Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Keep warm.
To prepare mofongo, place plantains and 1/2 teaspoon salt in a large Dutch oven. Cover with water to 1 inch above plantains; stir to dissolve salt.
Drain plantains, and return to pan. Cover plantains with water to 1 inch above plantains. Bring to a boil over high heat. Reduce heat, and simmer 20 minutes or until tender.
Drain plantains; return to pan. Mash plantains with a potato masher. Stir in 1 1/2 teaspoons salt, bacon, garlic, and broth. Shape plantain mixture into 24 (1/2-inch-thick) patties.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Add 8 patties; cook 3 minutes on each side or until browned. Repeat procedure twice with remaining patties and oil.
Serve chicken mixture over patties.