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
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Ingredients

Chicken:

8 ounces boneless, skinless chicken thighs

3 tablespoons olive oil 

1 1/2 tablespoons chicken base 

1 1/2 tablespoons granulated garlic 

1 tablespoon adobo seasoning 

1 tablespoon Cajun spice 

1 teaspoon granulated onion 

1 teaspoon ground black pepper 

1/2 packet all-purpose seasoning, such as Goya Sazon

Vegetable oil, for frying

Mofongo:

3 green plantains

Vegetable oil, for frying

2 tablespoons olive oil 

1 tablespoon minced garlic 

1/2 teaspoon adobo seasoning 

1/2 teaspoon Cajun spice 

1/2 teaspoon granulated garlic 

1/4 teaspoon ground black pepper 

1/4 cup Puerto Rican Remoulade, recipe follows

Puerto Rican Remoulade:

2 cups mayonnaise

1 cup tomato ketchup

1/4 cup granulated garlic

1/4 cup minced garlic

3 tablespoons Sofrito (recipe follows)

2 tablespoons adobo seasoning

2 tablespoons Cajun spice

2 tablespoons granulated onion

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1/2 onion

Sofrito:

1 whole onion

1 whole green bell pepper

2 cups sweet mini peppers 

1 cup whole or minced garlic 

8 bunches cilantro 

Directions

  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:

  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.

Sofrito:

  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.