The rich broth is flavored with sofrito, and the plantain dumplings add heft to the soup to make this a deliciously hearty bowl of goodness.
5-6 skinless chicken drumsticks, seasoned with Adobo
2 tsps. of olive oil
2 tbsps. of sofrito
1/2 medium onion, diced
1 medium carrot, diced
1 medium potato, diced
1 celery stalk, diced (optional)
1 can of tomato sauce (8 oz)
2 14 oz cans of low sodium chicken broth
2 cups of water
1 cup of egg noodles
4 tsps. of powdered chicken bouillon
1/4 cup of fresh cilantro, chopped
Ingredients for the Mofongo
Canola oil for frying
2 green plantains
2 slices cooked bacon crumbled (optional)
For the Soup
Heat a large pot 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 potato and saute for another 2 minutes.
Toss the chicken drumsticks (seasoned with Adobo) into the pot.
Add the chicken broth, water, tomato sauce 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 out once it's 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.
For the Mofongo Peel the plantains and cut them into 2 inches pieces.
Submerge the plantain pieces in salted water so they don't brown while your canola oil heats up. Heat the oil to 375 degrees F.
Drain the plantains, and dry with a paper towel. Fry the plantains until they're 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
Mash the plantains until they become a paste.
If the mofongo beings to dry out, add a tablespoon of the chicken soup broth at a time to the mixture, until it 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 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.