In a Medium Pujols Kitchen Caldero, sauté the onions and garlic in oil until the onions become translucent.


Add the sazon and chicken stock and bring to a boil. Add the plantains and yucca.


Cook until the plantains and yucca become soft.


Drain the plantains and yucca, while reserving 2 to 3 tablespoons of the boiled liquid.


Mash the plantains and yucca with the spare liquid.


Season with salt and pepper and serve.




½ onion, diced


3 cloves of garlic, diced


2 tablespoons of olive oil


2 tablespoons of sazon


2 cups of chicken stock


4 plantains, diced


4 yucca, diced

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