Mofongo Relleno de Pollo Guisado (Plantains and Pork Cracklings with Stewed Chicken)

Ingredients

• 15 ounce tomato sauce canned
• 6  bacon crumbled cooked drained ()
• 0.8 cup fat-skimmed beef broth fat-free
• 0.3 cup cilantro leaves fresh minced
• 3  garlic clove minced
• 1 tablespoon olive oil divided
• 6 tablespoons olive oil divided
• 1 cup onion chopped
• 6  plantains green peeled cut into 1-inch pieces ( 3 pounds)
• 1 teaspoon salt 
• 2 teaspoons salt divided
• 5 pounds chicken breast boneless skinless cut into bite-sized pieces
• 0.3 cup culantro fresh minced

Equipment

• frying pan
• potato masher
• dutch oven

Directions

1. To prepare chicken, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
2. Add half of chicken; saut 8 minutes or until browned.
3. Remove chicken from pan. Repeat procedure with 1 1/2 teaspoons of oil and remaining chicken. Return chicken to pan; stir in onion and next 5 ingredients (through tomato sauce). Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Keep warm.
4. To prepare mofongo, place plantains and 1/2 teaspoon salt in a large Dutch oven. Cover with water to 1 inch above plantains; stir to dissolve salt.
5. Let stand 20 minutes.
6. Drain plantains, and return to pan. Cover plantains with water to 1 inch above plantains. Bring to a boil over high heat. Reduce heat, and simmer 20 minutes or until tender.
7. Drain plantains; return to pan. Mash plantains with a potato masher. Stir in 1 1/2 teaspoons salt, bacon, garlic, and broth. Shape plantain mixture into 24 (1/2-inch-thick) patties.
8. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
9. Add 8 patties; cook 3 minutes on each side or until browned. Repeat procedure twice with remaining patties and oil.
10. Serve chicken mixture over patties.