Easy Chicken Mofongo

For the mofongo:

• 4 green plantains
• 1 lb chicharron aka. pork rinds
• 1 slice Bacon cooked and crumbled
• 3 garlic cloves mashed
• 4 teaspoons of olive oil
• 2 cups Frying oil

For the Creole sauce:

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large clove garlic minced
• ¼ cup onions chopped, about 1/2 medium onion
• ¼ cup green bell pepper chopped
• ¼ cup yellow or red bell pepper chopped
• ½ cup celery chopped
• ½ teaspoon paprika
• 1 ½ teaspoons creole seasoning
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon Worcestershire sauce 
• ¼ teaspoon hot pepper sauce
• ¼ teaspoon freshly ground pepper
• 14.5 oz diced tomatoes with juice
• 14.5 oz chicken stock or vegetable stock
• 4 green onions sliced, with most of the green
• 1 tablespoon tomato paste
• 2 tablespoons butter

For the chicken:

• 8 boneless skinless chicken thighs see notes if using bone-in, skin-on thighs, which are also just as flavorful in this recipe.
• 2 tbsp olive oil
• 2 tsp celtic sea salt
• 1 tsp Fresh cracked pepper
• 2 tsp garlic powder
• 1 tsp lemon juice