Smashed Garlic Plantains - Mofongo

 I tried this at a Hispanic cafe in Brooklyn once and I loved it. So when I went home, I thought I'd give cooking it a try and I loved it again. So here's the recipe :)

Country: Puerto Rico

Ingredients:

4  green plantains, peeled and cut into 1/2-inch chunks

4 cups chicken broth or soup

oil (for frying)

1/2 cup cubed chicken

1  tablespoon chopped garlic

Fresh ground black pepper

Chopped fresh cilantro leaves (to garnish)

Salt to taste

Cooking Method:

1. Mix handful of salt into a bowl of cold water and soak plantain chunks. 
2. Place chicken broth/soup in saucepan over low heat to warm. 
3. Heat about 1/2 inch of oil in a deep skillet.
4. Cook chicken until crisp then remove from oil. 
5. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown. Remove from oil. 
6. Flatten the plantains using the bottom of a flat-bottomed glass bottle or bowl. Fry the plantains again for 30 seconds on each side until slightly crispy.
7. While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicken. Add salt and pepper to taste.
8. You can also use a food processor – add the plantains to food processor with chicken, garlic and some salt and pepper. Process to consistency of mashed potatoes. Do not over process. Multiple batches may be required.
9. Place the mixture in bowls and press into shape.
10. Invert the bowls to remove the mashed plantains.
11. Serve with the warmed chicken broth/soup.

How to Eat: Break mofongo into bite sized pieces. Douse each piece in the soup and enjoy!