Ingredients
Scale
- 2 tbsp of olive oil
- 1 small onion, finely chopped
- 2–3 cloves of garlic
- 5–6 ripe platanos or 4 packages of pre-cut ripe platanos
- 3/4 cup of chicken broth (see notes)
- sazon & adobo to taste (around 1 tsp each)
- 2 cups of chorizo or salchichon chopped into small cubes
Instructions
- In a skillet, heat the olive oil.
- Add the small onion and cook for 2-3 minutes until translucent.
- Add the garlic cloves and chorizo, and sautee until cooked, around 5 minutes, stirring often.
- Deglaze the skillet with a splash of chicken broth.
- Add the cooked plantains to a bowl and mash with a potato masher. Add around 1/4 cup of the chicken broth to make it smoother.
- Add the cooked chorizo and onion mix to the plantains and mix well.
- Stuff your turkey or chicken with it, or serve on the side. Tip: if serving on the side, add around 1/4 cup of the chicken broth to moisten before serving.
- Prep Time: 15 Minutes
- Cook Time: 15
- Category: Side Dishes
- Cuisine: Puerto Rican
