Recipe courtesy of W.E.P.A.! at Brix 581
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Chicharron Mofongo
Total:
9 hr 30 min
Active:
1 hr 30 min
Yield:
2 to 3 servings
Level:
Advanced
Total:
9 hr 30 min
Active:
1 hr 30 min
Yield:
2 to 3 servings
Level:
Advanced

Ingredients

Chicken:
Mofongo:
Puerto Rican Remoulade:
Sofrito:

Directions

Mofongo:

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.

Sofrito:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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