Recipe for Roasted Chicken Mofongo with Black Beans 
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Yield:
4
Ingredients:
Amount Ingredient
SPICE RUB ----------------
2 tsp cumin seeds
2 x black peppercorns
1 tsp yellow mustard seeds
1 tsp cloves
1 tsp finely-ground dried chilies, such as
habaneros which are my choice
1 tsp dried ginger
1 tsp ground cinnamon
2 tsp dark brown sugar
1 tsp salt
----------------- MOFONGO ----------------
1 x very ripe plantain peeled, and
cut into 1/2" size pieces
2 oz foie gras cut into small pieces
2 oz butter cut into small pieces
Salt to taste
Freshly-ground black pepper to taste
----------------- FOR THE BEANS ----------------
2 tbl olive oil
2 tbl butter
6 x garlic cloves peeled, sliced thin
2 x jalapenos stemmed, seeded,
and minced
2 lrg carrots peeled, and
chopped medium
1 lrg celery stalk chopped medium
1 med red onion chopped medium
2 x bay leaves broken
1 tbl ground black peppercorns
1 tsp cayenne
1/4 cup Spanish sherry wine vinegar
1/2 cup sherry
1 cup black beans rinsed, picked over
for stones, and soaked overnight
7 cup chicken stock
----------------- FOR THE CHICKEN ----------------
4 x skin-on chicken breasts
1/4 cup cornmeal
1/4 cup flour
Salt to taste
Instructions:
Instructions: Spice rub: Toast and grind the cumin, black pepper, mustard seeds, coriander and cloves. Now mix them with the chilies, ginger, cinnamon and brown sugar. Store until needed. (Yields 1/4 cup)

Mofongo: Heat a saute pan until quite hot. Now add some peanut oil and fry the plantain pieces until they are quite dark on all sides. Remove them to paper toweling to drain. Now place the cooked plantains in a bowl and mash in the foie gras and the butter. Season to taste.

For the beans: Heat the olive oil and butter in a large saucepan until the butter is foamy. Add the garlic and jalapenos. Stir. Now add the remaining vegetables and allow to caramelize. Now add the spices and stir. Add the Spanish sherry wine vinegar and sherry and stir again. Allow to reduce by half.

Now add the beans and chicken stock. Bring to a boil and skim as necessary. Lower the heat so that its a high simmer until the beans are just cooked, (about 1 hour). Strain and reserve the beans in a bowl. Return the stock/bean broth mixture to the fire and cook down until almost syrupy. Pour it over the beans and reserve. Season to taste.

For the chicken: Preheat an oven to 400 degrees. Cut a pocket in the underside of the chicken and spoon the mofongo into it. Cover the pocket back up and season the breast with some of the spice rub.

Combine the flour and cornmeal with the salt and pepper and dredge the four breasts in that. Set aside.

Heat the black bean sauce back up and keep warm.

Heat a large heavy skillet and then add some peanut oil into it. Begin cooking the breasts, skin-side down. Allow to get crisp on each side. Now place the skillet into the oven and cook approximately 10 minutes. Remove and allow to rest for a moment.

Return the black beans to high heat and season with a touch of the rub, to taste. Now place about 3 to 4 ounces of the bean sauce onto 4 warm plates. Center the chicken on top of the sauce. Serve.

This recipe yields 4 servings.

Comments: A warm fruit chutney is a nice addition to this dish.

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