This Chicken and Smoky Mofongo Dumplings recipe was sponsored by Vive Mejor. Thanks so much for supporting the brands that make this blog possible.
If you’ve been following along, than you know we’ve been transient ever since Memorial Day. We got kicked out of our house and aren’t able to move into our new place until the end of June, and therefore, eating a lot of take-out. A. LOT.
In this time, I’ve discovered something about myself. I don’t really like going out to eat. I used to like it a lot, it was basically my favorite activity. These days however, all I want is a home-cooked meal. Something warm, comforting, not too heavy, and definitely not involving French fries, of any sort.
Last week, in our Airbnb apartment I made soup. I needed warm broth, tender vegetables, and chicken. If you’re a certain kind of cook, you know exactly what I mean. My partners at Vive Mejor had asked me to play around with a popular Dominican recipe for Chicken Mofongo. If you’ve never had (or heard) of Mofongo, it is a very popular dish in Puerto Rico and the Dominican Republic made of mashed, fried green plantains, garlic, and sometimes chopped chicharron. Typically this is molded into a cake and eaten with a savory stew of pork or chicken.
Making Mofongo Healthier
In an effort to eat as healthy as I can under the circumstances I decided to take a little liberty with the traditional mofongo recipe. Instead of frying the plaintains I boiled them before mashing the softened fruit with lots of garlic and smoked paprika to give them a smoky, richness.
I also decided that instead of the standard cake of mofongo to make delicate little dumplings and float them in a rich chicken broth seasoned with Knorr Chicken Flavor Bouillon, poached chicken thighs, and aromatics like onions and garlic.
Knorr Chicken Bouillon is my secret ingredient in soups and stews. Supporting them is important to me as they pride themselves on sourcing high-quality ingredients and helping farms find sustainable ways to produce their products such as reducing water and fertilizer usage, and practicing biodiversity in their fields.
The last step to maximizing flavor and health was to add as many vegetables as possible to the soup. Bell peppers, carrots, tomatoes, and a generous handful of fresh, chopped spinach in each bowl to melt into the soup.
It’s the kind of recipe that revives the soul and makes you feel grounded no matter what.
WHAT DO YOU THINK?
What are your go-to healthy comfort foods? Leave me a comment below and let me know.
Here are a couple of my other favorites:
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