Season 01 - Lunch / S01L18
Mofongo with Grilled Chicken
Story
As Don Luis mashed the crispy plantains with garlic, pork cracklings, and olive oil, he smiled. “Mofongo is the soul of Puerto Rican cooking,” he said. “It’s all about bold flavors, rich textures, and that perfect garlic kick. Pair it with juicy grilled chicken, and you have a dish that’s both comforting and satisfying.” This Mofongo with Grilled Chicken is a classic dish with a Don Luis twist—packed with depth, smoky char, and traditional goodness. Let’s get cooking! 🔥
Don Luis tips
- Firm green plantain. The double fry is still the rule — don't skip the first one even when you're hungry.
- Mash in a pilón with raw smashed garlic, crispy chicharrón, and salt. Texture: lumpy ball, not a smooth puree.
- Grilled chicken with adobo + sazón. Marinate 30 min minimum, 2-3 hours ideally.
- Serve chicken on top of the mofongo, ladle hot broth or criolla sauce around it, sprinkle cilantro.
Ingredients
- For the Mofongo:
- 3 green plantains, peeled and cut into thick slices
- 0.5 cup pork cracklings (chicharrón) or crispy bacon bits
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter (optional for richness)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp chicken broth (for moisture, optional)
- For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp adobo seasoning
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp oregano
- 0.25 tsp black pepper
- 1 tbsp lime juice
- For Serving:
- Garlic butter sauce (optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- 1Prepare the Mofongo
- 21️⃣ Fry the Plantains – Heat vegetable oil in a pan over medium heat. Fry the sliced plantains until golden and soft (about 4-5 minutes per side). Drain on paper towels. 🍌🔥
- 32️⃣ Mash the Ingredients – In a large mortar and pestle (pilón) or a bowl, mash together the fried plantains, minced garlic, pork cracklings, olive oil, butter, salt, and black pepper until well combined. Add a splash of chicken broth if needed for moisture. 🥄✨
- 43️⃣ Shape the Mofongo – Form the mashed mixture into small mounds or balls and set aside. 🍌🔥
- 5Grill the Chicken
- 64️⃣ Marinate the Chicken – In a bowl, coat the chicken breasts with olive oil, adobo, garlic powder, smoked paprika, oregano, black pepper, and lime juice. Let marinate for 15-30 minutes. 🍗🔥
- 75️⃣ Grill the Chicken – Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5-7 minutes per side, or until fully cooked (internal temp: 165°F). Let rest for 5 minutes, then slice. 🍗🔥
- 8Assemble & Serve
- 96️⃣ Plate It Up – Serve the mofongo with grilled chicken on top or on the side. Drizzle with garlic butter sauce for extra richness, and garnish with fresh cilantro and lime wedges. 🍋🌿
Frequently asked questions
- Mofongo with grilled vs. stewed chicken?
- Grilled: crispy chicken against soft mofongo, more visual plate. Stewed: chicken in sauce soaks the mofongo, deeper flavor. Both are valid.
- How do I keep mofongo from being dry?
- Hot chicken broth on the side or already on the plate when served. Mofongo soaks the liquid and softens. Without broth, it's tough to chew.
- White or dark meat chicken?
- Thigh for mofongo — more flavor and stands up to the heavy plate. Breast goes dry and disappointing.
- Vegetarian version?
- Sub chicharrón for crispy roasted mushrooms or vegan bacon. Vegetable broth instead of chicken. Keep the garlic strong.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →