Rainy Day Broth with Mofongo

Rainy Day Broth with Mofongo

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READY IN 45 minutes
PREP TIME 15-20 minutes
COOK TIME 35-40 minutes
SERVINGS 1-2 servings

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.