Margarita's Creole Chicken-Stuffed Mofongo

Mofongo

Vegetable oil (for frying; about 8 cups)

• 4 unripe plantains, peeled, sliced ½ inch thick (about 5 cups)
• 2 garlic cloves, finely chopped
• ½ teaspoon adobo seasoning

Kosher salt, freshly ground pepper

Sofrito

• ½ green bell pepper, seeded, chopped
• ½ small yellow onion, quartered
• 2 garlic cloves
• ¼ cup chopped fresh cilantro leaves with tender stems
• 2 tablespoons olive oil

Pinch of crushed red pepper flakes

Kosher salt, freshly ground pepper

Creole Chicken Stew

• 2 tablespoons olive oil
• 8 ounces skinless, boneless chicken thighs, cut into ½-inch pieces

Kosher salt, freshly ground pepper

• 1 small yellow onion, chopped
• 1 red bell pepper, seeded, chopped
• ½ green bell pepper, seeded, chopped
• 1 14.5-oz can diced tomatoes
• 1 14.5-oz. can tomato sauce
• ½ cup low-sodium chicken broth
• ½ cup chopped fresh cilantro leaves with tender stems, plus more for serving

Pork rinds (for serving; optional)

Special Equipment

A deep-fry thermometer; a mortar and pestle

Mofongo

1. Fit a large pot with deep-fry thermometer; pour in vegetable oil to a depth of 2". Heat over medium-high until thermometer registers 375°. Fry plantains, turning occasionally, until golden brown, about 4 minutes. Transfer to a paper towel-lined rimmed baking sheet to drain. Using the bottom of a glass or small skillet, press plantains to flatten. Transfer flattened plantains to mortar and pestle and add garlic and adobo; season with salt and pepper. Mash until softened and well combined.
2. Sofrito
3. Pulse bell pepper, onion, garlic, cilantro, olive oil, and red pepper flakes in a food processor until finely chopped; season with salt and pepper.
4. Chicken Stew And Assembly
5. Heat olive oil in a large pot over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until browned, 5–7 minutes. Transfer chicken to a plate. Add sofrito to pot and cook, stirring occasionally, until fragrant and just beginning to darken, about 4 minutes. Add onion and both bell peppers and season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 3 minutes. Add chicken, diced tomatoes, tomato sauce, chicken broth, and ½ cup cilantro and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender and cooking liquid is slightly reduced, 35–45 minutes.
6. Divide mofongo among 4 small bowls, pressing and molding into bottom and up sides of bowls. Fill with chicken stew and garnish with cilantro and pork rinds, if using.
7. Do Ahead: Chicken stew can be made up to 3 days ahead. Cover and chill. Reheat over medium-low before serving.