Mofongo with Chicken and Creamy Sauce
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Recipe Intro From anyelaskitchen
This Mofongo with Chicken and Creamy Sauce brings together the hearty, garlicky richness of traditional mofongo with juicy seared chicken and a silky, Parmesan-laced white sauce. Powered by Better Than Bouillon Roasted Chicken Base, the sauce adds depth and creaminess, balancing out the crispy plantains and savory chicharrón. With its Afro-Caribbean roots and soul-warming flavor, this dish is a flavorful celebration of culture and comfort—perfect for sharing with family.
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ingredients
For the Mofongo:
- Avocado oil, for frying
- 2 large green plantains, peeled and cut into 1-inch chunks
- 1 1/2 cups pork cracklings (chicharrón) or crispy bacon
- 2 - 3 garlic cloves, minced or mashed
- 3 tablespoons unsalted butter
- Kosher salt, to taste
ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Better Than Bouillon Roasted Chicken Base
ingredients
For the Creamy White Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Better Than Bouillon Roasted Chicken Base
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh chopped parsley, for garnish
Method
Make the Mofongo:
Step 1
Heat avocado oil in a deep skillet over medium heat. Fry the plantain chunks for 4–6 minutes per side, or until golden and fork-tender. Drain on paper towels.
Step 2
In a pilón or large mixing bowl, mash the fried plantains with garlic, butter, and chicharrón (or bacon). Season with salt to taste.
Step 3
Shape into balls or press into small bowls, then invert onto serving plates.
Cook the Chicken:
Step 1
Rub the chicken with olive oil, salt, black pepper, and Better Than Bouillon Roasted Chicken Base.
Step 2
Heat a grill pan or skillet over medium-high heat. Sear chicken for 3–4 minutes per side, or until cooked through and golden brown. Let rest for a few minutes, then slice.
Make the Creamy White Sauce:
Step 1
In a skillet over medium heat, melt the butter. Add onion and cook for 2–3 minutes, until soft.
Step 2
Stir in garlic and cook for 30 seconds. Add Better Than Bouillon Roasted Chicken Base and heavy cream. Stir to combine and simmer gently.
Step 3
Add Parmesan and stir until melted and the sauce thickens, about 2–3 minutes. Season with salt and pepper to taste.
Assemble and Serve:
Step 1
Plate the mofongo and sliced chicken. Spoon creamy sauce generously over the chicken and garnish with fresh parsley. Serve warm.