ROASTED CHICKEN STUFFED WITH MOFONGO
(POLLO ASADO RELLENO CON MOFONGO)
Servings: 6

1 whole (3 to 3-1/2 pound) chicken
2 tablespoons Adobo Goya
2 tablespoons corn oil
1 recipe traditional Mofongo (recipe follows)
1/2 cup chicken broth

Preheat the oven to 350 F.

Season the chicken with the adobo and brush with oil.

Combine the chicken broth with the mofongo and mix until it is moist. (Add more stock if needed.) Stuff the mixture in the chicken and loosely sew up the opening.

Bake for about 1 1/2 hours, or until the meat is very tender.

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TRADITIONAL MOFONGO (MOFONGO TRADICIONAL)
Servings: 6

3 large green plantains
3 cups water mixed with 1/2 tablespoon salt
1/2 pound bacon, diced
3 garlic cloves, peeled and chopped
3 sweet chili peppers, seeded and minced
1/4 cup extra virgin olive oil
salt and pepper to taste
1/4 cup corn oil

Peel the plantains and cut them into 1/2-inch slices, dropping them into the salted water. Saute the bacon and drain and discard the fat. Chop coarsely and set aside.

Combine the garlic, chili peppers, and olive oil and season with salt and pepper; set aside.

Heat the corn oil and fry the plantain slices until golden brown. Drain on paper towels.

Put a few teaspoons of the garlic-oil mix in a mortar. Add one-sixth of the bacon and 5 or 6 slices of plantain. Mash and press firmly into the mortar. Invert onto a plate. Repeat the process five more times.