Mini Mofongo Cups Filled with Pineapple Sofrito Chicken Stew

Name: Mini Mofongo Cups Filled with Pineapple Sofrito Chicken Stew
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: 4 medium green plantains; 3 cups vegetable oil; 6 cloves garlic; 3 oz crispy pork cracklings; 3/4 cup chicken broth; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 lb boneless chicken thighs; 1 tsp adobo seasoning; 2 tbsp olive oil; 1/2 cup Puerto Rican sofrito; 1 cup yellow onion; 3/4 cup red bell pepper; 1 cup fresh pineapple; 2 tbsp tomato paste; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 1/4 cup green olives stuffed with pimiento; 1/4 cup fresh cilantro

An original Puerto Rican recipe featuring crispy green plantain mofongo cups filled with juicy chicken stew cooked with sofrito, tomato, and a touch of fresh pineapple for a sweet-savory Caribbean contrast.

30 minPrep

35 minCook

65 minTotal

6Servings

Dairy-Free

Ingredients

Adjust servings

4 medianos 900 g green plantains (1 inch)
750 ml vegetable oil (for frying)
6 dientes 18 g garlic (4 for the mofongo and 2 for the guiso)
80 g crispy pork cracklings (lightly crushed)
180 ml chicken broth (hot, divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
680 g boneless chicken thighs (cut diced small)
6 g adobo seasoning (divided)
30 ml olive oil
120 ml Puerto Rican sofrito
120 g yellow onion (chopped en cubitos)
90 g red bell pepper (chopped en cubitos)
140 g fresh pineapple (chopped en cubitos small)
30 g tomato paste
1 g dried oregano
1 g ground cumin
45 g green olives stuffed with pimiento (sliced)
10 g fresh cilantro (chopped, more extra for decorar)

Nutrition facts

per serving

510 kcal

Calories

25 g

Protein

35 g

Carbs

30 g

Fat

4 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
Preheat the oven to 375 °F / 190 °C. Lightly grease a 12-cup muffin pan with a little of the vegetable oil and set aside.
2
Season the chicken with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon adobo seasoning. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
3
Heat the olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and 2 minced garlic cloves. Cook for 3 to 4 minutes until fragrant.
4
Add the Puerto Rican sofrito, tomato paste, dried oregano, ground cumin, and the remaining adobo seasoning. Cook for 2 minutes, stirring to concentrate the flavors.
5
Add the seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until it loses its pink color.
6
Stir in the fresh pineapple, green olives, and 120 ml / 1/2 cup hot chicken broth. Cook over medium-low heat for 10 to 12 minutes until the chicken is tender and the sauce is slightly thickened. Adjust with 1/2 teaspoon salt and the remaining black pepper. Remove from the heat and stir in the chopped fresh cilantro.
7
While the chicken cooks, heat the vegetable oil in a deep pot to 350 °F / 175 °C. Fry the green plantain slices in batches for 4 to 5 minutes until tender but not too browned. Drain on paper towels.
8
Using a pilón or food processor, mash the fried plantains with 4 garlic cloves, the pork cracklings, the remaining 60 ml / 1/4 cup hot chicken broth, and the rest of the salt until the mixture is rustic but moldable.
9
Press the mofongo mixture into the muffin pan cavities, shaping small cups with an indentation in the center. Bake for 8 to 10 minutes at 375 °F / 190 °C so they set and lightly brown on the edges.
10
Remove the mini mofongos from the oven, let them rest for 3 minutes, and carefully unmold them. Fill each cup with the pineapple sofrito chicken stew.
11
Garnish with more fresh cilantro and serve hot.
12

Chef tips

If the mofongo feels dry while mashing, add 1 or 2 extra tablespoons of hot broth. For easy unmolding, press the cups firmly before baking so they hold their shape.

Substitutions

You can use chicken breast instead of thighs, though it will be slightly less juicy. If fresh pineapple is unavailable, use well-drained canned pineapple. Pork cracklings can be replaced with finely crushed crispy bacon for a different flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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