Mofongo W/chicken Chicharron Recipe
Make Mofongo W/chicken Chicharron Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mofongo
Chicken Chicharron
Method
Mofongo Preparation
- 1
Fry the Plantains
Peel the green plantains and cut them into 1-inch slices. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the plantain slices for about 5-7 minutes until golden brown and cooked through. Remove them from the skillet and place them on a paper towel to drain excess oil.
- 2
Mash the Plantains
In a large bowl, combine the fried plantains and minced garlic. Pour in the chicken broth and the remaining 2 tablespoons of olive oil. Mash everything together until you achieve a chunky consistency. Add salt to taste.
- 3
Shape the Mofongo
Using your hands or a mold, shape the mashed plantain mixture into small bowls or mounds. Set aside while you prepare the chicken.
Chicken Chicharron Preparation
- 4
Marinate the Chicken
In a large bowl, combine the chicken thighs, lemon juice, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes.
- 5
Cook the Chicken
In a large frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the marinated chicken thighs. Fry until golden brown and crispy, about 8-10 minutes on each side. Ensure the chicken is cooked through (internal temperature should reach 165°F).
- 6
