Start by preparing the green mojo sauce. Juice the limes and oranges, roughly chop the garlic and cilantro. Blend together with rest of the ingredients. Season with salt and pepper to taste.
Cut you chicken into bite size pieces taking care that skin stays on. Set aside, you will fry the chicken last.
Slice the pepper and onion. Saute them in olive oil for a few minutes then add minced garlic. Cook another few minutes then add sofrito, sazon and dry oregano. Cook for ten minutes then set aside.
While peppers are cooking peel the plantains and cut them into 1" chunks. Heat up canola oil in your pot for frying and fry the plantain for 4-6 minutes until golden brown. Season well with salt and them smash with minced garlic and chicharrones. I was planing on making my own but again, didn't get lucky at the store. I used spicy pork rinds and it was delicious. If you try it once all is mixed and it seems on the dry side you can add a few tablespoons of hot chicken broth to it. It was easier for me to smash the plantains in two batches. I used my extra large guacamole mortar and pestal.
In the same oil you fried the plantains in now fry your chicken pieces for 4-5 minutes, depending on the size. My second batch was done in more like 3 minutes! Once done season well with salt and pepper and you are ready to assemble.
Plate the food by placing the mofongo in a small bowl and pack it tightyl. Invert into your serving bowl or a plate. Add some peppers and onions then top with fried chicken. Finish it off with green mojo sauce.
