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Mofongo Relleno De Pollo Guisado (Plantains And Pork Cracklings With Stewed Chicken)

Mofongo Relleno De Pollo Guisado (Plantains And Pork Cracklings With Stewed Chicken) reads richness 6.4, umami 6.3 and salinity 5.7 on Palate's 0–10 flavor X-ray — a Latin American main, about 2 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 4.0 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Richness 6.4 · Umami 6.3 · Salinity 5.7 · Allium 4.3 · Smoke 3.4 · Sourness 3.3 · Fruity 3.2 · Sweetness 3.2 · Herbaceous 3.2 · Earthy 2.5 · Bitterness 1.3 · Nutty 1.2 · Citrus 1.0 · Floral 0.9 · Warm Spice 0.9

What's in it (16)

• Chicken:
• 1 tablespoon olive oil, divided
• 5 pounds skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup chopped onion
• 1/4 cup minced fresh cilantro
• 1/4 cup minced fresh culantro
• 1 teaspoon salt
• 3 garlic cloves, minced
• 1 (15-ounce) can tomato sauce
• Mofongo:
• 6 green plantains, peeled and cut into 1-inch pieces (about 3 pounds)
• 2 teaspoons salt, divided
• 6 bacon slices, cooked and crumbled (drained)
• 3 garlic cloves, minced
• 3/4 cup fat-free, less-sodium chicken broth
• 6 tablespoons olive oil, divided

Time & effort: about 2 hr 20 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 137.5 kcal, 5.9 g protein, 0.9 g fat, 26.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

1. To prepare chicken, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of chicken; saute 8 minutes or until browned. Remove chicken from pan. Repeat procedure with 1 1/2 teaspoons of oil and remaining chicken. Return chicken to pan; stir in onion and next 5 ingredients (through tomato sauce). Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Keep warm.
2. To prepare mofongo, place plantains and 1/2 teaspoon salt in a large Dutch oven. Cover with water to 1 inch above plantains; stir to dissolve salt. Let stand 20 minutes. Drain plantains, and return to pan. Cover plantains with water to 1 inch above plantains. Bring to a boil over high heat. Reduce heat, and simmer 20 minutes or until tender. Drain plantains; return to pan. Mash plantains with a potato masher. Stir in 1 1/2 teaspoons salt, bacon, garlic, and broth. Shape plantain mixture into 24 (1/2-inch-thick) patties.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 8 patties; cook 3 minutes on each side or until browned. Repeat procedure twice with remaining patties and oil. Serve chicken mixture over patties.

Dishes with a similar flavor shape

• Kielbasa and Cabbage Stew — Eastern European
• Cajun Turkey Meatballs in Tomato Gravy — Cajun/Creole · Cajun
• Santa Maria Tri-Tip with Pinquito Beans — American · Californian
• Chicken and Sausage Jambalaya — Cajun/Creole
• Tex-Mex Chicken Stew — Tex-Mex

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.