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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mofongo volcano w/pollo guisado (chicken stew). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mofongo Volcano w/Pollo Guisado (Chicken Stew) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Mofongo Volcano w/Pollo Guisado (Chicken Stew) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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):
  1. Make ready 1 lbs chicken breast, cut into 1" cubes
  2. Take 3 cloves garlic, minced
  3. Prepare 1 tbsp fresh oregano, minced
  4. Make ready salt
  5. Take adobo
  6. Take 1 tsp cumin
  7. Make ready 1/4 cup olive oil
  8. Prepare 8 plantains
  9. Prepare 1 1/2 cups water
  10. Prepare 2 tsp better than bouillon concentrated chicken stock
  11. Make ready 1 yukon gold potatoes, chopped
  12. Make ready 1 large carrots, sliced
  13. Take 1 stalks celery, sliced
  14. Take 1/2 yellow onion, sliced to half rings
  15. Make ready 3 tbsp sofrito
  16. Make ready 1 can tomato sauce
  17. Make ready 1 bay leaf
  18. Get 1 packets sazon goya con cilantro y achiote
  19. Take 1 (3 1/4 oz) 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.

So that’s going to wrap this up with this special food mofongo volcano w/pollo guisado (chicken stew) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!