Recao Chicken Stew with Breadfruit Mofongo Dumplings and Light Coconut Broth

Name: Recao Chicken Stew with Breadfruit Mofongo Dumplings and Light Coconut Broth
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp adobo seasoning; 1/2 tsp dried oregano; 2 tbsp olive oil; 1 cup yellow onion; 1 cup cubanelle pepper; 1/2 cup sweet mini peppers; 5 cloves garlic; 2 tbsp tomato paste; 1 cup crushed tomato; 1 cup coconut milk; 1 1/2 cups chicken broth; 1/4 cup stuffed green olives; 1/2 cup recao leaves; 1 leaf bay leaf; 1 medium green breadfruit; 2 tbsp butter; 1/4 cup chicken broth; 3/4 tsp salt; 1/4 tsp black pepper; 1 tbsp apple cider vinegar

An original Puerto Rican stew of seared chicken thighs slowly simmered with sofrito, tomato, olives, and recao, served with tender breadfruit mofongo dumplings that soak up a light coconut broth. Comforting, aromatic, and deeply Puerto Rican.

30 minPrep

55 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (en trozos large)
8 g adobo seasoning (divided)
1 g dried oregano
30 ml olive oil (divided)
150 g yellow onion (chopped small)
120 g cubanelle pepper (chopped)
60 g sweet mini peppers (chopped)
15 g garlic (chopped)
30 g tomato paste
240 ml crushed tomato
240 ml coconut milk (without sugar)
360 ml chicken broth
45 g stuffed green olives (sliced)
12 g recao leaves (chopped, divided)
1 unit bay leaf
800 g green breadfruit (pelada and diced)
28 g butter
60 ml chicken broth (for the mofongo)
4 g salt (or to taste)
1 g black pepper
15 ml apple cider vinegar

Nutrition facts

per serving

515 kcal

Calories

32 g

Protein

29 g

Carbs

30 g

Fat

5 g

Fiber

24 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

Dairy

Instructions

1
1. Season the chicken with 1 teaspoon of the adobo seasoning, the dried oregano, 1/2 teaspoon salt, and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot over medium-high heat and add 1 tablespoon olive oil. Sear the chicken for 3 to 4 minutes per side, until browned but not fully cooked. Transfer to a plate.
3
3. In the same pot, reduce to medium heat and add the remaining tablespoon of olive oil, onion, cubanelle pepper, sweet peppers, and garlic. Cook for 5 minutes, stirring often, until the vegetables soften.
4
4. Stir in the tomato paste and cook for 1 minute. Add the crushed tomato, coconut milk, the 1 1/2 cups chicken broth, olives, bay leaf, half of the chopped recao, the remaining adobo seasoning, and the apple cider vinegar. Mix well.
5
5. Return the chicken to the pot along with any juices. Once it comes to a gentle simmer, lower to medium-low, partially cover, and cook for 30 to 35 minutes, until the chicken is tender and reaches an internal temperature of 165°F / 74°C.
6
6. While the stew cooks, preheat the oven to 425°F / 220°C. Place the breadfruit on a tray, cover with foil, and roast for 25 to 30 minutes, until tender when pierced with a knife.
7
7. Transfer the hot breadfruit to a pilón or large bowl. Add the butter, 1/4 cup chicken broth, the remaining chopped recao, and a pinch of salt. Mash until you get a rustic but shapeable mixture.
8
8. With lightly damp hands, shape 8 compact breadfruit mofongo dumplings. If the mixture feels too dry, add 1 additional tablespoon of chicken broth; if too wet, mash a bit more until it firms up.
9
9. Uncover the stew and adjust salt to taste. Nestle the breadfruit dumplings into the broth without crowding them. Cook for 5 minutes over low heat so they absorb flavor without falling apart.
10
10. Remove the bay leaf and serve the chicken with plenty of broth, olives, and 2 breadfruit mofongo dumplings per portion.
11
11. For a brighter presentation, let the stew rest for 5 minutes before serving so the broth settles and the dumplings hold their shape better.

Chef tips

For deeper flavor, brown the chicken well before simmering. The breadfruit should be tender but not watery so the dumplings hold their shape in the broth.

Substitutions

You can substitute the breadfruit with cooked cassava if needed, though the texture will be denser. Recao can be replaced with cilantro, and green olives with a smaller amount of capers.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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