Mojo Chicken Kabobs With Mofongo Recipes

MOJO CHICKEN KABOBS WITH MOFONGO

Steps:

• Mix chicken with mojo sauce, paprika, and salt and marinade for at least 1 hours and up to overnight.
• Slice zucchini into 1/4 inch thick slices then cut in half.
• Slice bell pepper into 1/4 inch thick slices.
• Chop onion and bell pepper into 1" pieces. Make sure to break up the onion layers.
• Alternate chicken and vegetables on you kabob sticks as desired.
• Oven: Cook in oven, on a baking sheet lined with parchment paper, at 400F for ~15 minutes or until chicken reaches an internal temperature of 165F
• Grill: Cook over grill until chicken reaches an internal temperature of 165F
• Dice uncooked turkey bacon.
• In a medium skillet, melt 2 TBS coconut oil. Add turkey bacon and cook until brown and crispy.
• Remove bacon pieces from the pan and place in a large mixing bowl, saving the coconut oil.
• Peel and chop green plantains into 2" pieces.
• Stove top: In the same skillet with your bacon oil add an additional 1-2 TBS coconut oil. Pan fry green plantains, until all sides are a crispy golden brown.
• Air Fryer: Set to 400F and 15 minutes. Allow to preheat for 3 minutes. Toss plantains in the coconut oil reserved from the bacon. Cook for ~12 minutes or until plantains are crispy and golden brown.
• In a mortar and pestle mash the plantains, then add to the bowl with your turkey bacon.
• Add diced jalapenos and mojo sauce to the plantains. Mix everything until well combined. Salt as desired.