Roasted Chicken Mofongo With Black Beans
Description
This dish creatively blends the traditional Puerto Rican mofongo with savory roasted chicken and hearty black beans. The mofongo, made from fried green plantains mashed with garlic and butter, offers a fluffy yet dense texture that pairs perfectly with the crispy, spice-rubbed chicken. The black beans add a creamy, earthy depth to the plate. It is a comforting, flavorful meal that bridges Caribbean and Mediterranean influences. Ideal for dinner parties or a special family meal, this recipe delivers bold aromatics and satisfying richness in every bite.Ingredients
Directions
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Prepare the spice rub by combining 2 tsp cumin seeds, 2 black peppercorns, 1 tsp yellow mustard seeds, 1 tsp cloves, 1 tsp dried chilies, 1 tsp dried ginger, 1 tsp ground cinnamon, 2 tsp dark brown sugar, and 1 tsp salt in a mortar and pestle or spice grinder. Grind until fine and set aside.
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Preheat the oven to 400&# 194;°F (200ðC). Pat 4 skin-on chicken breasts dry with paper towels. Season generously with salt, pepper, and the prepared spice rub. Dredge lightly in a mixture of 1/4 cup cornmeal and 1/4 cup flour.
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Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Transfer the skillet to the oven and roast for 15-20 minutes until the internal temperature reaches 165ðF (74ðC). Let rest.
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While the chicken roasts, peel and cut 1 very ripe plantain into 1/2-inch pieces. Fry the plantain pieces in hot oil until dark brown and soft, about 5-7 minutes. Drain on paper towels.
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In a pilón or large bowl, mash the fried plantains with 2 oz foie gras (cut into small pieces), 2 oz butter, and the minced garlic. Add salt and pepper to taste. Continue mashing until a smooth, cohesive dough forms.
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To make the black beans, rinse 1 cup soaked black beans. In a pot, sauté 1 large chopped red onion, 2 chopped carrots, and 1 stalk of chopped celery in butter until softened. Add the beans, 7 cups chicken stock, 2 broken bay leaves, 1/4 tsp cayenne, and 1/2 cup sherry. Simmer for 45-60 minutes until beans are tender. Remove bay leaves.
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Stir 1/4 cup Spanish Sherry wine vinegar into the cooked black beans. Adjust seasoning with salt and pepper. Let the beans sit off heat for 10 minutes to thicken.
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Shape the mofongo into individual rounds or a large mound. Slice the roasted chicken breasts. Serve the chicken atop or beside the mofongo, with a generous portion of black beans on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 126.8kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 4.9g25%
- Cholesterol 16.1mg6%
- Sodium 49.0mg3%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitute foie gras with additional butter or olive oil if unavailable, though foie gras adds a luxurious richness typical of upscale mofongo variations.
For a vegetarian version, omit the chicken and serve the mofongo with the black beans and a side of roasted vegetables.
Store leftover mofongo in an airtight container in the refrigerator for up to 3 days. Reheat gently with a pat of butter to restore creaminess.
Black beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Ensure plantains are very ripe (black skin) for the best sweetness and texture in the mofongo.
mofongo, plantains, roasted chicken, black beans, garlic, foie gras, spice rub, caribbean, fusion, dinner, main course, comfort food, plantain mash, chicken breast, herbs, savory, hearty, garlic butter, spiced, traditional
