For the chicken: Cut the chicken thighs into 1-inch chunks. Combine the olive oil with the chicken base, granulated garlic, adobo seasoning, Cajun spice, granulated onion, black pepper and all-purpose seasoning in a large bowl. Add the chicken and marinate overnight in the refrigerator.
Deep-fry the chicken until cooked thoroughly. Drain on paper towels.
For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes.
Combine the olive oil with the minced garlic, adobo seasoning, Cajun spice, granulated garlic and black pepper in a medium bowl. Add the fried plantains to the bowl and mash with a wooden pestle or potato mashing tool. Add half of the fried chicken to the mashed plantain mixture. Form a rounded mound of the mofongo mix in the center of a large plate. Arrange the remaining fried chicken pieces around the mofongo. Drizzle the Puerto Rican Remoulade over top.
Puerto Rican Remoulade:
Combine the mayonnaise, ketchup, granulated garlic, minced garlic, sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend until an even consistency.
Yield:8 to 9 cups
Peel and slice the onion. Remove the stem and seeds from the bell pepper. Remove the stems from the mini peppers. Combine the onion, peppers, garlic and cilantro in a blender and pulse for 30 seconds, or until an even consistency is achieved.
After mashing plantains use hands to breakup any large chunks.
Use a small bowl to form the plantain mixture.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of W.E.P.A.! at Brix 581, Oakland, CA