Mofongo Cups With Chicken Mango Salad

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   1. Preheat oven to 350 degrees. Place the chicken broth, plaintains, chicken breast pieces and a pinch of sea salt into a large saucepan. Heat on medium high heat until broth is bubbling.

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   2. Check the chicken pieces and remove from the broth when they are finished cooking; approx 12 minutes. Set chicken aside to cool. Finish cooking the plantains till they are fork tender; approx 20 minutes total cooking time. Remove pan from heat.

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   3. Using a slotted spoon, remove the plantains to a mixing bowl. Set broth aside. Add 2 Tbsp olive oil, garlic, 1/2 tsp adobo, oregano and black pepper to the plantains. Mash with a potato masher or fork until only small pieces remain. Add 1/2 cup of the cooking broth to the plaintains and mash until you have the consistency of mashed potatoes.

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   4. Brush the cups of two mini muffin pans with the olive oil. Scoop 2 Tbsp of the mashed plantains into each cup and make a well into the center of each scoop large enough to fit a heaping tablespoon of filling. Place the muffin pans into the oven; bake for 20 minutes until the edges are nicely browned. Remove and cool. Use a butter knife around the edge of each plantain cup to ensure a clean removal from the pan.

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   5. While the mofongo cups are baking, chop the chicken breast into small pieces and place into a bowl with the bacon, onion, red pepper, mango and cilantro. Toss gently with a fork to mix.

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   6. Pour 2 Tbsp of the cooking broth, 1 Tbsp olive oil, balsamic vinegar, honey and a 1/4 tsp of adobo into a cup and stir well. Pour this dressing over the chicken salad; toss gently with a fork to mix.

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   7. Place the mofongo cups onto a platter and fill each one with a heaping tablespoon of the chicken salad. Serve warm with slices of lime as a garnish. Makes 24.

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