Recipe of Any-night-of-the-week Mofongo Volcano w/Pollo Guisado (Chicken Stew)

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Make Perfect Mofongo Volcano w/Pollo Guisado (Chicken Stew). One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

In regards to cooking, it is important to take into account that everybody else started somewhere. I do not know of one person who was born with a wooden cooking spoon and all set. There's a lot of learning that needs to be done in order to be a prolific cook and there is definitely room for improvement. Not only can you will need to start with the basics in terms of cooking however you nearly must start when learning to cook a fresh cuisine such as Chinese, Indian, Thai, or Indian food.

This usually means that at any particular time on your cooking learning cycles there's quite probably some one somewhere that is worse or better in cooking more compared to you. Take advantage of this as the very best have bad days in terms of cooking. There are lots of men and women who cook for several reasons. Some cook in order to eat and survive while others cook simply because they actually enjoy the process of cooking. Some cook during times of emotional upheaval yet many others cookout of absolute boredom. No matter your reason for cooking or understanding how to cook you should begin with the basics.

To start with, not all amazing lunches need actual cooking in order to prepare. Some of them are going to require the use of their microwave and a few of them will need to be cooked or prepared beforehand and reheated. The choices are virtually limitless once you understand the creative concept that really must be in place. You also need to discover that many of these ideas are so simple that you may wonder why on earth you have never considered them. I hope that a few of these thoughts will end up chief features within your own home.

Many things affect the quality of taste from Mofongo Volcano w/Pollo Guisado (Chicken Stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mofongo Volcano w/Pollo Guisado (Chicken Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mofongo Volcano w/Pollo Guisado (Chicken Stew) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Mofongo Volcano w/Pollo Guisado (Chicken Stew) using 19 ingredients and 23 steps. Here is how you cook that.

This dish is based on a meal I had on a trip to Puerto Rico.

Ingredients and spices that need to be Make ready to make Mofongo Volcano w/Pollo Guisado (Chicken Stew):

1. 1 lbs chicken breast, cut into 1" cubes
2. 3 cloves garlic, minced
3. 1 tbsp fresh oregano, minced
4. salt
5. adobo
6. 1 tsp cumin
7. 1/4 cup olive oil
8. 8 plantains
9. 1 1/2 cups water
10. 2 tsp better than bouillon concentrated chicken stock
11. 1 yukon gold potatoes, chopped
12. 1 large carrots, sliced
13. 1 stalks celery, sliced
14. 1/2 yellow onion, sliced to half rings
15. 3 tbsp sofrito
16. 1 can tomato sauce
17. 1 bay leaf
18. 1 packets sazon goya con cilantro y achiote
19. 1 (3 1/4 oz) bag of chicharrones (fried pork skins)

Instructions to make Mofongo Volcano w/Pollo Guisado (Chicken Stew)

1. Put olive oil, salt, adobo, 1 tbsp oregano, and 2 garlic cloves (minced in a food processor). Chop until well mixed
2. Put chicken in a ziplock bag with marinade. Let marinade for at least a day up to 12 hours in the refrigerator.
3. Cut a slit in the skin of the plantain. Try not to cut into the fruit.
4. Pull back the peel from the slit.
5. Cut off the ends and discard. Then cut the slices at an angle about 3/4" thick.
6. 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
7. 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.
8. Lower the heat to medium. In the same pot cook your onions and garlic till aromatic (about 3-5 minutes).
9. Add one cup water and scrape as much if the frond as you can off the bottom of the pan. Simmer for two minutes
10. Add sofrito, tomato sauce, sazon, water, better than boullion or equivalent, celery, potatoes, carrots, bay leaf and cilantro. Cook for five minutes
11. Simmer for 10 minutes over medium-high heat.
12. 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.
13. Bring a medium sauce pan filled with water to boil.
14. 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.
15. 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.
16. 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.
17. You can also mash the remaining minced garlic in a mortar and pestle
18. And crush your chicharrones in a large bowl.
19. 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.
20. To help your mixing efforts, go ahead and chop up the fried plantains.
21. 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.
22. 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!
23. Pour in stew garnish and eat up.

While that is certainly not the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The expectation is that will get your own creative juices flowing so that you may prepare excellent lunches for your own family without the need to perform too terribly much heavy cooking at the process.

So that is going to wrap this up for this special food How to Prepare Any-night-of-the-week Mofongo Volcano w/Pollo Guisado (Chicken Stew). Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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