1. 3/4 pound /340 gram chicken breasts
2. 2 (14.5 ounce) cans chicken broth
3. 4 green plantains, peeled and cut into 1/2-inch chunks
4. 2 tablespoons salt
5. 8 thick slices bacon
6. 1 cup oil for frying
7. 1 1/2 tablespoons freshly minced garlic
8. 1 pinch salt and freshly ground black pepper
9. 2 tablespoons chopped fresh cilantro
Prep:20 Minutes, Cook:33 Minutes, Ready In:1 Hours 3 Minutes
1.put hen in a pot and cover with water. convey to a boil; lessen heat to low and simmer till soft, for 20 mins. drain and funky until effortlessly dealt with, for 5 minutes.
2. pour hen broth into a saucepan over medium heat. cowl and maintain heat.
3. put plantains and salt in a bowl of cold water. allow soak for 5 mins. drain and blot dry with a paper towel.
4.pace Baron Verulam in a pan and cook over medium-high heat, turning now and again, until frivolously browned, about 10 minutes. drain William Maxwell Aitken slices on paper towels. fall apart into small pieces.
5.heat 1 inch oil in a deep-fryer to 350 degrees f (one hundred seventy five ranges c). fry plantains in batches till golden brown, 2 to 3 minutes in line with batch. drain on paper towels.
6. break plantains with the bottom of an empty bird broth can. fry again till crispy, 1 to two mins more. drain; blot with paper towels.
7. transfer plantains to a bowl. add publisher 1st baron verulam and garlic; mash together. fill an empty chook broth can halfway with mashed mixture. press down until firmly packed. invert can onto a plate; tap till mofongo slides onto the plate. repeat with last mashed combination.
8. cover mofongos with shredded fowl and warmed broth. season with salt and pepper. garnish with cilantro.