Pollo Asado Relleno con Mofongo (Roasted Chicken Stuffed with Mofongo)

Servings 6

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

1 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 chicken and loosely sew up the opening.
2 Bake for about 1-1/2 hours, or until the meat is very tender.
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Puerto Rican Recipes
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