Easy Chicken Mofongo Recipe
on Jan 17, 2024
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Smooth, creamy and crispy, this Puerto Rican chicken stuffed mofongo is made with fried green plantains, seasoned with garlic and oil, then mixed with crushed pork cracklings. Serve it fresh and hot as a delicious side dish or main with your favorite sauce.
The first time I made this chicken mofongo, I didn’t know what my family would think of it. We are used to having mashed potatoes as a side dish at a holiday dinner, but this year, I decided to try something new. This mofongo recipe turned out to be a big hit!
Homemade chicken mofongo is creamy and crispy, with a flavorful garlicky taste. The fried green plantains give it an unique texture, and the pork cracklings (chicharrones) add a nice crispy element to the dish.
To me, chicken mofongo can be a perfect side dish for a holiday dinner such as Christmas or Thanksgiving, or a delicious main dish for a weeknight dinner. Try it out, and you may like it more than mashed potatoes. You’ll want to serve it with everything!
What is Chicken Mofongo?
Chicken mofongo is a traditional Puerto Rico dish made with mashed green plantains, seasoned with other ingredients and then stuffed with shredded or cubed chicken. It’s also popular in other Caribbean countries such as Dominica. It’s a delicious side dish or can be enjoyed as a main course when stuffed with proteins or vegetables.
What does it taste like? The authentic mofongo has a smooth, creamy and crispy texture with a nice garlicky and savory flavor.
To Make Chicken Mofongo Here are My Top Tips
After several attempts with different types of plantains, frying them to different textures, and seasonings, today’s easy chicken mofongo is the best!
My homemade mofongo secrets come down to 4 important tips:
Tip #1: Use green plantains. They are the best for savory dishes due to higher starchy content and less sweet flavor. Cut off both ends of the plantain and score the skin lengthwise using a sharp knife. Peel the skin and cut the plantains into 1-inch pieces. Make sure that they have the same thickness for even cooking.
Tip #2: Shallow fry the plantain and avoid letting them turn brown. Use a large skillet over medium heat, and add about 1/2 inch of oil. Once the oil is slightly warm, add plantain and fry for a few minutes. When the bottom side just starts to change color, turn the plantains and fry the other side for a few minutes. The key is to avoid letting the plantains to turn brown, otherwise, the browned surface will become chewy and difficult to mash.
Tip #3: Grind garlic with oil BEFORE adding fried plantains. Add garlic, oil, and salt to a mortar. Grind until you see a smooth paste. Then add fried plantain and mash. Add chicken broth to smooth it out. Add crushed pork rinds into crumbs and mix to combine.
Tip # 4: Stuff with shredded cooked chicken and shape your mofongo. Add mashed plantain into a 4-oz bowl, and stuff the chicken in the middle. Press the mofongo firmly, and flip out the bowl onto a plate.
Serving Suggestions
Chicken mofongo tastes the best when it’s fresh and hot. It can become soggy as it sits.
I like to serve it as a side dish for a festive holiday dinner, but it’s great as a main course on a regular weeknight. Dip it into your favorite sauce for an extra satisfying meal.
More Favorite Side Dish Recipes
If you like this chicken mofongo, try out these delicious side dishes next:
Chicken Stuffed Mofongo Recipe
Equipment
Ingredients
- 4 green plantains
- vegetable oil, for frying
- 1 cup pork crackling, crushed
- 4 cloves garlic
- 8 teaspoons olive oil, (use 2 about teaspoons for each mofongo)
- salt, to taste
- 8 teaspoons chicken broth
- 1 cup cooked chicken, shredded
Instructions
- Peel the skin of the plantains and cut them into 1-inch pieces.
- Add about 1/2 inch of oil to a large skillet over medium heat. Let the oil warm up for about 1 minute, add the plantain. (Don’t overcrowd the pan and cook in batches if needed.)
- Fry for about 4-5 minutes or until the bottom of the plantain just starts to change color. Turn to fry the other side for about 3 minutes. Make sure not to brown your plantains. Once cooked, transfer them to a plate lined with paper towels.
- Add a few pieces of fried plantains to the paste and grind until combined. Add a few more pieces of plantain and about 2 teaspoons of chicken broth. Grind until the mixture becomes smooth.
- Add about ¼ cups of crushed pork rinds to the mortar. Mix until combined.
- Transfer the mixture to a 4-oz bowl, press them to the side, and leave a well in the middle. Add the shredded chicken and cover it with the mofongo mixture on the top. Press firmly and flip the bowl. Remove the bowl and repeat with the rest of the ingredients. Serve hot and enjoy!
Notes
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
It looks so good !
Thanks