Mofongo con chicharron de pollo

Stem and halve the aji dulce; rough chop the vegetables, cilantro and culantro.

Blend the sofrito in batches in a food processor, starting each batch with onion.

Cover the top of the sofrito with a little olive oil and mix to preserve it.

Cut the chicken thighs through half of the bone.

Marinate the chicken with sofrito, squeezed naranja agria, olive oil, adobo, sazon, oregano and plenty of garlic; mix by hand and rest 15 to 20 minutes.

Cut the ends off the green plantains, peel with the tip of the knife and rough chop small enough to mash.

Fry the plantains in 350-degree oil, corn oil preferably, until golden outside and soft inside and floating; said as about five minutes at 6:10 and seven or eight minutes at 6:58.

For the mojo, cook butter, garlic, cilantro and olive oil until fragrant; chopped onions cooked translucent may be added.

Mash the hot plantains with the mojo; for a softer texture add a little cold water rather than more butter or oil. Season with salt and pepper.

Fry the marinated chicken at 350.

Crunch up a handful of chicharrones and mix in; shape the mofongo in a lightly oiled bowl and unmold.

Arrange the chicken around it and spoon the mojo over.