The Chicken Chiccaron Mofongo as Served at W.E.P.A at Brix 581 in Oakland, California, as seen on Diners, Drive-Ins and Dives, Season 28.
Recipe courtesy of W.E.P.A.! at Brix 581

Chicharron Mofongo

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  • Level: Advanced
  • Total: 9 hr 30 min (includes marinating time)
  • Active: 1 hr 30 min
  • Yield: 2 to 3 servings




Puerto Rican Remoulade:



  1. 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.
  2. Deep-fry the chicken until cooked thoroughly. Drain on paper towels.
  3. For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes.
  4. 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:

Yield: 5 cups
  1. 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
  1. 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.

Cook’s Note

After mashing plantains use hands to breakup any large chunks. Use a small bowl to form the plantain mixture.