Hey everyone, welcome to my recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Mofongo Volcano w/Pollo Guisado (Chicken Stew) recipe here. We also have wide variety of recipes to try.
Before you jump to Mofongo Volcano w/Pollo Guisado (Chicken Stew) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.
Remember when the only individuals who cared about the environment were tree huggers and hippies? Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, primarily by making your cooking area more green.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.
From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is something we can all do, without difficulty. A lot of it is merely utilizing common sense.
We hope you got insight from reading it, now let’s go back to mofongo volcano w/pollo guisado (chicken stew) recipe. To cook mofongo volcano w/pollo guisado (chicken stew) you need 19 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to prepare Mofongo Volcano w/Pollo Guisado (Chicken Stew):
- Get chicken breast, cut into 1" cubes
- Get garlic, minced
- You need fresh oregano, minced
- Use salt
- Get adobo
- Take cumin
- Get olive oil
- Get plantains
- Prepare water
- You need better than bouillon concentrated chicken stock
- Take yukon gold potatoes, chopped
- Use large carrots, sliced
- You need celery, sliced
- Use yellow onion, sliced to half rings
- Provide sofrito
- Provide tomato sauce
- Use bay leaf
- Provide sazon goya con cilantro y achiote
- Use bag of chicharrones (fried pork skins)
Instructions to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):
- Put olive oil, salt, adobo, 1 tbsp oregano, and 2 garlic cloves (minced in a food processor). Chop until well mixed
- Put chicken in a ziplock bag with marinade. Let marinade for at least a day up to 12 hours in the refrigerator.
- Cut a slit in the skin of the plantain. Try not to cut into the fruit.
- Pull back the peel from the slit.
- Cut off the ends and discard. Then cut the slices at an angle about 3/4" thick.
- Repeat this for the other plantains. Fully submerge in salt water (salt to about the taste of ocean water). Place in the fridge to soak
- Start to brown the chicken in batches in a dutch oven over medium heat. Do not crowd the pan or you wont achieve browning, you'll actually end up steaming the chicken. Remove the chicken as its brown to a bowl.
- Lower the heat to medium. In the same pot cook your onions and garlic till aromatic (about 3-5 minutes).
- Add one cup water and scrape as much if the frond as you can off the bottom of the pan. Simmer for two minutes
- Add sofrito, tomato sauce, sazon, water, better than boullion or equivalent, celery, potatoes, carrots, bay leaf and cilantro. Cook for five minutes
- Simmer for 10 minutes over medium-high heat.
- Add chicken and then simmer for another 20 minutes. Season to taste with adobo and/salt. All done! Cover and put this to the side. Its time too make the mofongo.
- Bring a medium sauce pan filled with water to boil.
- When the water comes to a boil place the 1/2 of your plantains in the boiling water. Set timer for ten minutes. You'll want to remove the plantains when they can be pierced by a fork.
- While waiting for the water to boil, lay the other 1/2 of your soaked plantains out on paper towels and put another one over them to pat them dry. Try to get them really dry. These will be going into hot oil pretty soon, dont want splatter all over your arms.
- Pour enough oil to make a 1 inch thick pool on the bottom of a hot sautee pan over medium heat. Let it heat up until you can feel the heat when you hold your hand about 6 inches away. Another way to test the oil is put a tiny piece of plantain in the oil. If it starts to cook immediately youre ready. While waiting you can line a large plate with paper towels to absorb the extra oil from the cooked plantains.
- You can also mash the remaining minced garlic in a mortar and pestle
- And crush your chicharrones in a large bowl.
- Using a spider (basically a wire mesh spoon) place the plantains in the hot oil. Allow to brown and then move to the paper towel lined plate.
- To help your mixing efforts, go ahead and chop up the fried plantains.
- Then combine the garlic, chicharrones and plantains (fried and boiled) in a bowl. Mash with a potatoe masher until you get a very stiff dough. Depending on how done you're plantains are you may need a food processor to help you out, don't be shy.
- Work the dough with your hands to make a volcano looking bowl on your plate. The mofongo is very crumbly so it's easiest to form the walls in your hands and then place them down next to the previous section. Be patient!
- Pour in stew garnish and eat up.
If you find this Mofongo Volcano w/Pollo Guisado (Chicken Stew) recipe valuable please share it to your good friends or family, thank you and good luck.
