Chicharrón de Pollo con Mofongo de Yuca
Crispy, savory fried chicken pieces (chicharrón de pollo) paired with a unique mofongo made from boiled yuca (cassava) instead of plantains, offering a delightful textural and flavor contrast.
🧂 Ingredients
- 1 kg Chicken thighs(bone-in, skin-on, cut into 2-inch pieces)
- 1 kg Yuca (Cassava)(peeled and cut into 2-inch chunks)
- 8 cloves Garlic(minced)
- 1/4 cup Lime juice
- 1 tsp Oregano(dried)
- 1 tsp Cumin(ground)
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- 1/4 cup Pork cracklings (optional)(crushed, for mofongo)
- 2 tbsp Butter(melted)
- 1/4 cup Chicken broth(warm)
👨🍳 Instructions
- 1
Marinate the chicken pieces in a mixture of half the minced garlic, lime juice, oregano, cumin, salt, and pepper for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
⏱️ 30 minutes to 2 hours - 2
While the chicken marinates, boil the yuca chunks in salted water until very tender, about 20-25 minutes. Drain well.
⏱️ 25 minutes - 3
In a large bowl, mash the boiled yuca with the remaining minced garlic, melted butter, warm chicken broth, and crushed pork cracklings (if using). Season with salt and pepper. Mix until well combined and slightly sticky. Form into a mound or individual portions.
💡 Tip: The consistency should be firm but pliable. Add more broth if too dry, or a little flour if too wet. - 4
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 5
Carefully add the marinated chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry for about 8-10 minutes per side, or until golden brown, crispy, and cooked through. The skin should be very crisp.
⏱️ 10 minutes per batch💡 Tip: Ensure chicken is cooked through. Internal temperature should reach 165°F (74°C). - 6
Remove the fried chicken from the oil and drain on paper towels. Season with a little extra salt if desired.
💡 Tip: For extra crispiness, you can double-fry the chicken: fry once until lightly golden, let rest, then fry again until deep golden brown. - 7
Serve the crispy chicharrón de pollo alongside the yuca mofongo. A simple salad or some pickled red onions can be a good accompaniment.
💡 Tip: A squeeze of fresh lime juice over the chicken before serving is highly recommended.
💡 Pro Tips
- ✓Using bone-in, skin-on chicken thighs ensures maximum flavor and crispiness.
- ✓Don't overcrowd the frying pot, as this will lower the oil temperature and result in greasy chicken.
- ✓The yuca mofongo can be made ahead of time and reheated gently.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped cilantro or parsley to the yuca mofongo mixture.
- Serve with a side of avocado slices or a simple tomato salad.