"How to Make Authentic Puerto Rican Mofongo with Ripe Plantains, Chicken, and Bell Pepper Sauce"

chicharrón

🥗Healthier: grilled chicken

💰Cheaper: crispy tofu

Grilled chicken provides a leaner protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

pork broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

green plantains

🥗Healthier: zucchini

💰Cheaper: white potatoes

Zucchini is lower in carbs, while potatoes are usually less expensive.

Prepare the rub for the roasted chicken by blending ginger, garlic, 2 habanero peppers, 1 onion, optional bell peppers, kosher salt, seasoning, and vegetable oil.

Rub the mixture on chicken quarter legs and let it sit for 1 hour to allow flavors to marry.

After 1 hour, roast the chicken in the oven.

For the mofongo, peel and slice 3 ripe plantains (or green if preferred) and add some salt.

Fry the plantains until golden brown.

Prepare the sauce by heating a little vegetable oil and adding 1 orange bell pepper, 1 Roma tomato, ginger, garlic, thyme, curry, a little water, seasoning, and pepper.

Once the sauce is ready, set it aside and start mashing the fried plantains with ginger and a little salt.

Combine the mashed plantains with the sauce and mix well.

Cooking Techniques

Spice Level: