Name: Chicharron Mofongo
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT9H30M0.000S
Yield: 2 to 3 servings
Ingredients: 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; 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; 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

Directions

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:

Yield: 5 cups

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:

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.

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.

Recipe courtesy of W.E.P.A.! at Brix 581, Oakland, CA

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Chicharron Mofongo

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Sofrito:

Puerto Rican Remoulade:

Sofrito:

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