A year ago the island of Puerto Rico was devastated by a powerful hurricane. The response from the government was lackluster, to say the least. However, the people of Puerto Rico, “Boricuas” came together and have been striving to raise awareness and rebuild ever since.

Today we feature a recipe from Pamela, a student from Puerto Rico. She chose this recipe as she felt it would show the tastes and variety of her island. She also wanted to share her grandmother’s favorite dish. Pamela wants everyone to keep Puerto Rico in the news. Even though she lives in NYC, her island is never far from her mind.

Gracias, Pamela, your recipe is truly delicious.

INGREDIENTS (for the chicken filling)

  • 1 tablespoon olive oil

  • 5 pounds skinless, boneless chicken breast, cut into small pieces

  • 1 cup chopped onion

  • 1/4 cup chopped fresh cilantro and 1/4 cup minced fresh culantro (they are different herbs)

  • 1 teaspoon salt and 3 garlic cloves chopped up. and 1 (15-ounce) can tomato sauce

INGREDIENTS (for the Mofongo)

  • 6 green plantains, peeled and cut into small pieces

  • 2 teaspoons salt (sea salt is best)

  • 6 bacon slices, cooked and crumbled (drained)

  • 3 garlic cloves

  • 3/4 cup of chicken broth

  • 6 tablespoons olive oil

How to Make It

Make the filling:

Heat 1 1/2 teaspoons oil in a large Dutch oven over a medium heat.

Add half of chicken; sauté for 8 minutes or until browned.

Stir in onion and add the other ingredients.

Bring to the boil; cover, reduce heat, and simmer 20 minutes or until chicken is done.

Making Mofongo:

Place the plantains and 1/2 teaspoon salt in a large Dutch oven.

Cover with water to 1 inch above plantains and let the pot stand for 20 minutes.

Drain the plantains, and return to pan.

Cover plantains with water and bring to boil over a high heat.

Reduce the heat, and simmer 20 minutes or until tender.

Drain the plantains and return to pan.

Mash plantains with a potato masher then stir in 1 1/2 teaspoons salt, bacon, garlic, and broth.

Shape plantain mixture into 24 (1/2-inch-thick) patties.



Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

Add 8 patties; cook for 3 minutes on each side or until browned.

Serve chicken mixture over patties and enjoy!