Sopa De Pollo Con Mofongo (Puerto Rican Chicken Soup

• Meat

  • 2 slices Bacon, cooked
  • 3 Chicken legs, skinless

• Produce

  • 1 Carrot, medium
  • 1 Celery stalk
  • 1/4 cup Cilantro, fresh
  • 1 Garlic powder
  • 1/2 Onion, medium
  • 2 Plantains, green
  • 1 Potato, medium

• Canned Goods

  • 4 tsp Chicken bouillon, powdered
  • 2 14 oz cans Chicken broth, low-sodium

• Condiments

  • 2 tbsp Sofrito

• Pasta & Grains

  • 1 heaping cup Fideo noodles

• Baking & Spices

  • 1 Adobo seasoning

• Oils & Vinegars

  • 1 Canola oil
  • 2 tsp Olive oil

• Liquids

  • 2 cups Water

Found on delishdlites.com

Description

Ingredients

• 2 teaspoons olive oil
• 2 tablespoons sofrito
• ½ medium onion, diced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 celery stalk, diced (optional)
• 2 14 oz cans low sodium chicken broth
• 2 cups water
• 3-4 skinless chicken legs
• 1 heaping cup fideo noodles (fine egg noddles)
• 4 teaspoons powdered chicken bouillon
• ¼ cup fresh cilantro, chopped
• Canola oil, for frying
• 2 green plantains
• 2 slices cooked bacon, crumbled
• Adobo seasoning
• Garlic powder

Directions

• Heat a Dutch oven to medium heat, then add the olive oil.
• Add the sofrito, onions, carrots and celery and saute for 2-3 minutes.
• Add in the diced carrots and saute for another minute.
• Toss the chicken legs in.
• Add the chicken broth, water, and powdered chicken bouillon.
• Bring the mixture to a boil, then lower to a simmer and cook for 30 minutes, until the chicken is cooked through.
• Pull out the chicken legs once theyre cooked, and pull the meat off the bones.
• Add the shredded chicken back into the soup and taste for seasoning.
• Add more chicken bouillon if needed.
• Then stir in the fideos and cook for another 4-5 minutes, until the noodles are tender.
• Peel the plantains and cut them into 2 inches pieces.
• Submerge the plantain pieces in salted water so they dont brown while your canola oil heats up. Heat the oil to 375 degrees F.
• Fry the plantains until theyre golden brown and easily pierced with a knife, about 6-8 minutes.
• In a pilon, add a few of the plantain pieces.
• Sprinkle with adobo and garlic powder to taste, and add ½ of the bacon crumbles.
• Mash the plantains until they become a paste.
• If the mofono beings to dry out, add a tablespoon or so of the chicken soup broth, until the mixture is moist but not soupy.
• Add a few more plantain pieces and mash again.
• Taste for salt, if it needs more, add more adobo.
• Use a spoon to mix the mofongo, then scoop it out onto plate.
• Repeat with the remaining plantain and bacon until you use all of it up.
• Shape the mofongo into balls, about golf ball size.
• Serve the hot soup with a few mofongo balls, and a sprinkle of chopped cilantro.