Recao-Coconut Braised Chicken with Golden Yuca Mofonguitos

Name: Recao-Coconut Braised Chicken with Golden Yuca Mofonguitos
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 Puerto Rican seasoning blend; 1/2 tsp dried oregano; 2 tbsp olive oil; 1 cup yellow onion; 1 cup green bell pepper; 1/2 cup sweet peppers; 6 cloves garlic; 1/2 cup fresh culantro; 2 tbsp tomato paste; 1 1/2 cups chicken broth; 1 cup coconut milk; 1/4 cup green olives stuffed with pimento; 1 leaf bay leaf; 1 tsp salt; 1/4 tsp black pepper; 2 lb peeled cassava; 2 tbsp butter; 1 1/2 oz pork cracklings; 4 cups water; 2 cups vegetable oil

An original Puerto Rican recipe featuring chicken thighs braised in an aromatic sauce of sofrito, recao, tomato, and coconut milk, served with small golden yuca mofongos with garlic. It brings together classic Boricua flavors in a cozy yet distinctive presentation.

30 minPrep

55 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g Puerto Rican seasoning blend (for sazonar the chicken)
1 g dried oregano (divided)
30 ml olive oil (divided)
150 g yellow onion (chopped en cubitos)
120 g green bell pepper (chopped en cubitos)
60 g sweet peppers (chopped)
18 g garlic (chopped, divided)
20 g fresh culantro (chopped, divided)
30 g tomato paste
360 ml chicken broth
240 ml coconut milk (without sugar)
45 g green olives stuffed with pimento (slices)
1 unit bay leaf
5 g salt (or to taste, divided)
1 g black pepper (or to taste)
900 g peeled cassava (cut en trozos)
30 g butter
40 g pork cracklings (crushed)
1000 ml water (approx., for hervir the yuca)
500 ml vegetable oil (for frying the mofonguitos)

Nutrition facts

per serving

690 kcal

Calories

32 g

Protein

33 g

Carbs

46 g

Fat

4 g

Fiber

29 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 the Puerto Rican seasoning blend, half of the oregano, 2 g (1/2 tsp) salt, and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat 15 ml (1 tbsp) olive oil in a wide pot over medium heat. Brown the chicken for 5 to 6 minutes, turning once or twice, until lightly colored. Remove and set aside.
3
3. In the same pot, add the remaining 15 ml (1 tbsp) olive oil, onion, green bell pepper, sweet peppers, and half of the garlic. Cook for 4 to 5 minutes until the vegetables soften.
4
4. Add half of the chopped culantro, the tomato paste, and the remaining oregano. Cook for 1 minute, stirring, to deepen the flavor.
5
5. Stir in the chicken broth, coconut milk, olives, bay leaf, and 3 g (1/2 tsp) salt. Return the chicken to the pot and mix well.
6
6. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 30 to 35 minutes, until the chicken is tender and the sauce is slightly thickened. Adjust salt if needed and remove the bay leaf.
7
7. While the chicken braises, place the cassava in a pot with the water and a pinch of salt. Bring to a boil and cook over medium heat for 25 to 30 minutes until very tender. Drain and remove the tough inner fiber from each piece.
8
8. Mash the hot cassava with the butter, remaining garlic, remaining culantro, and crushed pork cracklings until you have a rustic but shapeable mixture.
9
9. Form 8 compact mini mofongos with the cassava mixture. For a crispier texture, let them cool for 5 minutes so they hold their shape better.
10
10. Heat the vegetable oil in a skillet or deep saucepan to 350°F / 175°C. Fry the mini mofongos in batches for 2 to 3 minutes, until golden on the outside. Drain on paper towels and season with a pinch of salt.
11
11. Serve the braised chicken hot with plenty of recao-coconut sauce, alongside the golden yuca mofonguitos.

Chef tips

For deeper flavor, brown the chicken well before braising. If the sauce gets too thick, add a splash more broth; if it is too thin, simmer uncovered for a few extra minutes at the end.

Substitutions

You can use bone-in chicken thighs, increasing the cooking time by about 10 to 15 minutes. If fresh culantro is unavailable, use fresh cilantro, though the flavor will be different. The cassava cakes can be baked at 425°F / 220°C with a little oil instead of frying, about 18 to 22 minutes, turning halfway through.

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
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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