Mangú with Chicken "Al Ajillo"

Mangú with Chicken Al Ajillo  - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes   4 people

By

This is the same garlic chicken recipe that my grandma always has and still continues to make me, but over an exquisite mangu (a traditional Dominican Republican dish made by mashing boiled plantains). This version is much healthier than the one that is served with mofongo (a fried plantain dish from the Dominican Republic), since it is mashed. It is easy to cook and I am sure that it will become a favorite in your home!

What you need to have:

For the Mangú:

  • 3-4 green peeled plantains
  • 1 stick of unsalted butter, melted
  • 1 red onion into thin large slices
  • 1-2 cloves of garlic finely chopped or mashed
  • 3 tablespoons of olive oil
  • 2 tablespoons of white vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

What you need to do:

  1. Cut the plantains into 8 to 10 small pieces and put them to boil in water with enough salt.
  2. In a frying pan place the onions with the olive oil and the vinegar until they turn translucent and set aside. Take out the plantains and get ready to mash them.
  3. In a deep bowl begin the mashing and add the melted butter little by little to make it smooth and, if you want, some of the water too.
  4. Add the garlic and continue mashing.
  5. Add some of the oil and vinegar in which the onions were fried… just a touch to give it a little taste.
  6. Add salt and pepper if needed. Serve, and garnish with red onions and parsley.

For the garlic chicken:

  • 2-3 pounds of boneless chicken breasts, cut into strips and seasoned with salt and pepper
  • 1 large white onion, sliced or diced
  • 1-2 Cubanelle peppers, sliced or diced
  • ½ stick of unsalted butter or 1 tablespoon of olive oil
  • 1 teaspoon of white vinegar
  • 6-8 cloves of garlic, either mashed or finely chopped
  • Dried or fresh parsley, to taste
  • Salt and pepper to taste

What you need to do:

  1. Add butter or olive oil to a saucepan, and sauté the garlic for 2-3 minutes.
  2. Add the vinegar and onions, and let them cook for 5 minutes. Then, add the Cubanelle peppers and cook for another 5 minutes or until the white onion is transparent.
  3. Remove everything from the saucepan and put it in a bowl.
  4. In the same saucepan, sauté the chicken until it is cooked ¾ of the way.
  5. Then, add the onions, garlic, and parsley to the pan with the chicken, and cook them at a low temperature for another 5 minutes, or until the chicken is done cooking.
  6. Now, the chicken should be ready to serve over the mangu… the onion’s sweetness will give the dish a very home like taste, when combined with the mangu. Don’t forget to put a little bit of the chicken “sauce” left over in the pan over the mangu. I guarantee that this will intensify the flavor of the mangu, and the dish will reach your mouth tasting the best it could possibly be… haha!
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Our house founder is a passionate chef with a profound love for wine. She is an active media personality who is WSET Level 3 certified, a certified Sake Sommelier and a tireless world traveler. Working hard to live through her passions for cooking and educating others, Doreen Colondres is also the creator of The Kitchen Doesn’t Bite and the author of the Amazon’s Best Seller, La Cocina No Muerde, published by Penguin Random House.

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