How to make puerto rican garlic chicken stuffed mofongo

Season diced chicken with Adobo seasoning.

Add a packet of Sazón seasoning.

Crush about 10 cloves of garlic.

Mix until chicken is thoroughly coated. It will have a beautiful orange tint.

Thinly slice 2 onions. Add to frying pan coated in about 1 tablespoon olive oil and begin sautéing.

Cut your plaintains into 1 1/2 to 2 inch thick chunks.

Place in frying pan with oil.

Set onions aside and sauté chicken in same pan.

When plantains are golden brown, turn to brown the other side.

In a mortar and pestle, add olive oil, garlic cloves and a few pinches of salt. (Clearly this recipe needs to be adjusted if you don't care for garlic.)

Set finished plantain pieces in a paper towel lined bowl to drain.

Place a few pieces at a time into mortar.

Add 1 crushed chicharron.

Begin smashing. Mixing all ingredients together. It should be a chunky mashed potato consistency.

Toss chicken & onions.

Add a couple of tablespoons of chicken broth to your plantain mixture.

Coat a small bowl with nonstick cooking spray.

Press mixture into bowl. The mixture should be lining the bowl. (Almost like pressing a pie crust into a pie dish.)

Fill with your chicken mixture.

Place the bowl upside down on a plate. (This part can be tricky.)

After lifting the bowl, you will have a plantain dome filled with garlic chicken.

Serve with a side. Today I served it with beans and rice. Traditionally, this is served with a dipping sauce mixture of equal parts mayo and ketchup with a dash of Adobo seasoning. "MayoKetchup"

Delicioso!

For my beans and rice recipe check this Snapguide link. http://snapguide.com/guides/make-authentic-puerto-rican-beans