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1
Boil and shred the chicken breasts.
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2
If you need something to do while the chicken is cooking, begin slicing your onions into half-rounds.
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3
Really you can cut up the onions however you like, but I like strips for this dish.
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4
Same thing goes for the peppers.
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5
Slice them up in strips.
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6
Mince or grate your garlic cloves and set aside.
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7
In a non-stick pan, preferably something with a little depth to hold all the ingredients to come, add the olive oil and turn the heat on to medium-high.
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8
Add the onions, peppers and garlic and allow for them to cook until tender.
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9
Stir occasionally.
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10
Add the shredded chicken to the veggies and combine.
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11
Next add the bay leaf, garlic powder, tomato sauce, white wine, mojo, ketchup, salt, and pepper and mix well.
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12
It should be quite wet or moist, if not add a little more liquid (chicken stock would work or even a little water).
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13
Turn the heat down to medium-low and allow for the chicken to simmer in the sauce for about 20 minutes.
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14
For the Mangu (mashed plantains): The first thing you do is remove the skin off the plantains and cut into sections.
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15
Add water to a pot and season with salt.
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16
Put it on the stove and once the water is boiling, add the plantains.
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17
Cook the plantains until fork tender.
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18
Once cooked, drain and place in a mixing bowl.
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19
With a potato masher, begin to mash the plantains adding the butter in little by little and blending.
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20
If the mixture seems too dry, add a little water and continue blending.
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21
Season with a little garlic powder and salt, and continue mashing till smooth.
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22
Serve on a dish topped with the chicken, sprinkled with cheese.
