Bring a medium saucepan of water to a boil. Add plantains and cook until tender, about 25 minutes. Drain.

In the same saucepan heat 1 tablespoon olive oil over medium heat. Add half of the garlic and cook 1 minute. Add plantains, smoked paprika, 2 teaspoons Knorr Chicken Flavor Bouillon, and 1 teaspoon salt. Mash with a potato masher or the back of a fork until well combined. Remove from heat and let cool.

Season chicken on all sides with salt and pepper.

Heat a medium stock pot over medium-high heat and add remaining olive oil. Once shimmering, add chicken and brown on all sides, about 8-10 minutes. Remove to a plate. Add onions, bell pepper, and carrots, and cook until just beginning to brown, about 8 minutes. Add remaining garlic and tomato and let cook another minute or so.

Add 2 tablespoons Knorr Chicken Flavor Bouillon along with 4 cups water and bring to a boil. Return chicken to the pot, cover and let simmer until chicken is cooked through and tender, about 30 minutes. Remove chicken and let cool slightly.

Remove skin and bones from chicken and shred into bite-sized pieces. Return to the soup pot.

Scoop walnut-sized pieces of the mofongo mixture and roll into balls. Add to simmering soup.

Ladle soup into bowls and top with handfuls of sliced spinach and cilantro. Enjoy!