Name: Margarita's Creole Chicken-Stuffed Mofongo
Yield: 4 Servings
Ingredients: 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; 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; 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); A deep-fry thermometer; a mortar and pestle

Image may contain Food Dish Meal and Plant

Laura Seago

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

Recipe notes