This clear chicken broth is my favorite food to soothe a cold. Green plantain is a versatile ingredient of Caribbean dishes. It is commonly used as a side, main dish, and even as a snack!
In this recipe, the plantain has been boiled in chicken broth, instead of fried.
“Mofongo” means that the plantain is boiled in frying oil (fried), mashed in a mortar, then enhanced with freshly pressed garlic, olive oil, and salt. Many recipes for “Mofongo” call for pork rinds, and bacon bits as basic ingredients. Other recipes add a filling of shrimp scampi, fried, pork, etc.
In this recipe, I use organic chicken, however, vegans will enjoy it just as well without the meat; most of its flavor comes from the herbs and spices.
- 1 Green Plantain, peeled, and cut up in 1/2
- 1 piece of organic chicken (thigh, drumstick, or chicken breast)
- 1/2 tspn of minced garlic (for the broth) +2 cloves freshly pressed (for the mofongo/plantain)
- 1/2 small onion
- Cilantro (small sprig)
- Sea Salt
- 1/2 tspn Chicken Broth (powder)
- 1 Stalk of Celery (thinly sliced)
- 1 Hass Avocado for Garnish
- 1-2 tbs Extra Virgin Olive oil
- Juice of 1/2 Lemon
- 3-4 Cups of Filtered Water
- 1In a deep saucepan or pot: place the chicken meat, lemon juice, minced garlic, celery, onion, chicken broth powder, sea salt, and cilantro. Then, add the water and bring to a boil.
- 2Cover, set heat to medium, and let simmer for 20 minutes or until meat is completely cooked, then, add the pieces of plantain. Let boil for 10-15 minutes or until the plantain is soft.
- 3Turn off the heat and take out the plantain. Mash the plantain in a mortar or a bowl. Add a pinch of salt, the pressed garlic, and olive oil. If desired, you can add pork rinds and/or bacon bits to this mix.
- 4Last, serve the broth in a deep bowl, add the mix of plantain, and garnish with the avocado.