You can make this traditional Puerto Rican chicken stew recipe with a food processor, or use a pilón or a wooden mortar and pestle.
Category: not set
Cuisine: not set
Vegetable oil (for frying; about 8 cups)
4 unripe plantains peeled, sliced ½ inch thick (about 5 cups)
2 garlic cloves finely chopped
½ teaspoon adobo seasoning
Kosher salt freshly ground pepper
½ green bell pepper seeded, chopped
½ small yellow onion quartered
2 cloves
¼ cup chopped fresh cilantro leaves with tender s
2 tablespoons olive oil
Pinch of crushed red pepper flakes
Kosher salt freshly ground pepper
2 tablespoons olive oil
8 ounces skinless, boneless chicken thighs, cut into ½-inc
Kosher salt freshly ground pepper
1 small yellow onion chopped
1 red bell pepper seeded, chopped
½ green bell pepper seeded, chopped
1 14.5-oz can diced tomatoes
1 14.5-oz. can tomato sauce
½ cup low-sodium chicken broth
½ cup chopped fresh cilantro leaves with tender s plus more for serving
Pork rinds (for serving; optional)
A deep-fry thermometer; a mortar and pestle
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