Mofongo Con Chicharrón De Pollo Recipe
Mofongo with fried chicken chunks
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mofongo
Method
Preparation
- 1
Prepare the Plantains
Peel the green plantains and cut them into 1-inch pieces. In a large pot, bring salted water to a boil and add the plantain pieces. Cook until tender, about 15-20 minutes.
- 2
Mash the Mofongo
Drain the plantains and transfer them to a large mixing bowl. Add garlic cloves and a pinch of salt. Using a mortar and pestle or a potato masher, mash the mixture until smooth. Gradually add chicken broth and olive oil until you achieve a creamy consistency.
- 3
Incorporate Chicharrón
Mix in the pork cracklings into the mashed plantains, reserving some for garnish.
- 4
Shape the Mofongo
Shape the mofongo into individual servings or keep it in a bowl. You can use a small bowl to mold it for a nice presentation.
- 5
Fry the Chicken
In a separate pan, heat oil over medium-high heat. Season chicken chunks with salt and fry until golden brown and crispy, about 8-10 minutes. Drain on paper towels.
- 6
Serve
Place the shaped mofongo on plates and top with the fried chicken. Garnish with remaining pork cracklings. Serve hot.
