Fried Chicken Mofongo is a Puerto Rican classic that combines mashed fried plantains with chicken thighs, molded into a mound, and crowned with crispy fried chicken and rich beef gravy. The contrast between creamy mashed plantain interior and crunchy fried exterior defines this comforting dish.
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Peel and chop the green plantains into 1-inch thick rounds.
In a deep fryer or large pot, heat vegetable oil and deep fry the plantain slices and chicken thighs until golden brown and cooked through.
Remove the fried plantains and about half of the fried chicken from the oil, letting excess oil drain off. Place them into a large, sturdy pot or a traditional pilon (mortar).
Drizzle a small amount of oil over the plantains and chicken in the pot.
Using a meat mallet or a large pestle, vigorously mash the plantains and chicken together until they are well combined but still have some texture.
Scoop the mofongo mixture into a small bowl or mold, packing it down tightly to shape it.
Invert the mold onto a serving plate to release the mofongo.
Serve with a side salad of shredded lettuce and chopped cilantro.
Top the mofongo with the remaining pieces of fried chicken, using a skewer to hold them in place if desired.
Serve with a side of warm beef gravy.
Pour the gravy over the chicken and mofongo just before eating.
Store leftover mofongo in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven for 10–12 minutes to restore crispness.
mofongo press or mortar and pestle · deep frying pan or heavy-bottomed pot · instant-read thermometer · slotted spoon or spider strainer
Yellow plantains are sweeter and softer; green plantains have a starchier, savory flavor essential to traditional mofongo. Stick with green for authentic texture and taste.
Chicken thighs are done when an instant-read thermometer reaches 165°F in the thickest part. The skin should be deep golden brown and crispy.
Use a mofongo press or a sturdy mortar and pestle to pack the warm mashed plantains into a dome shape. Work quickly while warm for easier molding.
Mofongo is best served immediately after molding for optimal texture. You can fry the plantains and chicken in advance and reheat gently before mashing and serving.
This recipe is naturally dairy-free. Simply ensure your beef gravy uses oil or fat instead of butter and broth instead of cream.
