[In Spanish] [Recipe] Chicken barbecue with mofongo by Chef Maria Katalina Velez -

[In Spanish] [Recipe] Chicken barbecue with mofongo by Chef Maria Katalina Velez -

[In Spanish] [Recipe] Chicken barbecue with mofongo by Chef Maria Katalina Velez -

This is a rich chicken recipe marinated in tropical flavors, grilled to perfection, served with a maracuya frosting on a bed of crunchy cassava mofongo.

Chef Maria Katalina Velez, executive chef and owner of Mojitos Cuban Cuisine in Brooklyn, NY, and named one of the top 100 chefs in the world.

Chicken
4 Contramuslos (skinless and boneless, butterfly cut)

Marinated
Equal amounts of liquids
8 ounce pineapple juice, orange juice, beer < 2 heads of garlic, minced
1 tablespoon of black pepper
1 tablespoon of salt
Directions : marinate it in the mixture of all ingredients minimum 24 hours.

Maracuya Glaze
8 ounce is Maracuya concentrate juice
3 ounce sugar
2 cloves garlic, minced
1 tablespoon White Vinegar
1 Sprig of fresh thyme without the branch
salt and pepper
Instruction Directions: Boil all ingredients for 30 minutes over medium heat, until reaching a consistency of honey, add the thyme to the finely chopped end.

Mofongo de Yuca Crust
1 Yuca pound, boiled until tender without veins
3 oz creamed
1 teaspoon fresh garlic, minced
1 tablespoon butter
salt and pepper to taste < to mash the cassava to the point of puree, to fry a small pieces until they are crunchy to add them to the end and thus to give it texture

Presentation
To serve the Mofongo of Yucca in the center of the dish, the chicken barbecue bathed in Maracuya frosting and a fried yucca cane and chopped fresh thyme for presentation.

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